Vicia faba 'Fava Bean 'Fenton'

Family: Fabaceae Legume

Sweetly fragrant pods unfold to reveal broad, creamy beans with a gentle, buttery bite—an inviting flavor that feels both lush and clean.

'Fenton' forms sturdy, upright plants that hold its pods well, with beans that roast to a golden tenderness or shine fresh when shelled for bright, spoonable flavor. A favorite for gardeners who want a dependable, early 60-day harvest with a rich, substantial texture for classic fava-style dishes and bold seasonal spreads.

Light: Full SunMaturity: 60 DaysHabit: Upright

Botanical illustration of Vicia faba 'Fava Bean 'Fenton'

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

These fava beans lean creamy and sweet with a mild, buttery bite—exactly the kind of texture that stays lush whether you dress them raw or drive them toward golden in the pan. I’d keep the seasoning sharp (lemon, pepper, salt) so the beans taste clean and spoonable, not heavy.

Best Uses

pan-slicking the beans in olive oil with flaky salt and lemon zest
quick roast to golden tenderness for snappy-edged creaminess
folding into a warm bean puree with olive oil and a splash of vinegar
tossing into a bright seasonal spread or bruschetta topping

Flavor Profile

sweet, clean fava savoriness creamy interior with a gentle buttery bite tender, golden when roasted bright, spoonable freshness when simply shelled

Kitchen Pairings

lemon extra-virgin olive oil garlic feta cheese mint black pepper

Frequently Asked Questions

What pest or disease most commonly hits Vicia faba (fava beans), and how can I control it?

A common problem is black bean aphids and related sooty mold, which often cluster on young growth and flower stalks of Vicia faba. Spray infested plants with a strong jet of water, then treat with insecticidal soap during calm weather and repeat every 5–7 days until the colonies stop. For disease, watch for chocolate-brown leaf spots (fava leaf spot/rust-like spotting) and remove badly affected leaves early to slow spread, since beans close to harvest need to stay leaf-healthy for good pod fill.

How often should I water Vicia faba during the main growing phase (pod set and filling)?

During pod set and the ~60-day growing period, keep soil evenly moist but not waterlogged—aim for about 1 inch of water per week, split across 2–3 waterings if it’s hot or windy. Water deeply when the top 1 inch of soil dries out, because Vicia faba forms pods best with steady moisture rather than repeated dry-outs. Avoid wetting the foliage at night to reduce leaf-spot risk.

How do I tell when Vicia faba is ready to harvest?

Harvest when pods are swollen and the seeds inside are firm, before the pods start to look dull or the beans harden for drying. For fresh shelling beans, pick pods at about the 60-day mark (often 55–65 days depending on conditions) when they snap cleanly and the inner beans are tender. If the goal is dry beans, leave pods on the plants until the pods dry and rattle, then thresh.