Vicia faba 'Fava Bean 'Prestige'

Family: Fabaceae Legume

Velvety pods arrive with a poised, upright confidence, opening to reveal broad, creamy beans that taste sweet and distinctly “fava” at peak tenderness.

The flesh is luxuriously smooth with a gentle, buttery bite—ideal for showcasing in fresh preparations, as well as for warming into hearty, spoonable dishes and silky sauces. Grow ‘Prestige’ for a garden harvest that feels both elegant and abundant, with flavor that shines from first shelling to the last simmer.

Light: Full SunMaturity: 90 DaysHabit: Upright

Botanical illustration of Vicia faba 'Fava Bean 'Prestige'

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	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

‘Prestige’ favas have that smooth, creamy interior that turns luxurious fast—shell them young and they’ll stay sweet and buttery instead of drying out. They handle both a quick sauté (hold onto the green sweetness) and a short puree, where that velvety texture makes the sauce feel naturally thick.

Best Uses

fresh shell-and-eat beans, tossed with olive oil and flaky salt
quick simmer and puree for a silky spoonable mash or dip
brief sauté with aromatics, then finish with lemon for a bright gloss
fold into soups/stews for creamy body without thickening agents

Flavor Profile

sweet, distinctly fava-leaning flavor creamy, velvety bean flesh gentle, buttery bite tender snap when just shelled

Kitchen Pairings

lemon zest olive oil garlic mint parmesan butter

Frequently Asked Questions

What’s a common disease problem for Vicia faba (fava bean) and how can I manage it at home?

Fava beans commonly suffer from chocolate spot (dark brown lesions) and fungal leaf spotting during cool, damp weather. Remove and discard infected leaves, avoid overhead watering, and space plants so air moves through the canopy. If problems are active, use a labeled copper-based fungicide according to the label and re-apply only as directed after rain or heavy dew.

How often should I water Vicia faba during the main growing phase to keep pods developing well?

During flowering and pod fill (roughly mid-season through about 60–90% of the crop’s growth), keep the soil evenly moist but not waterlogged. Water deeply about 1–2 times per week depending on rainfall, aiming for consistently damp soil 2–3 inches down; in hot spells, check more often and water when the top inch begins to dry. Mulch lightly to reduce swings, which helps prevent poor pod set and stress-related leaf drop.

How can I tell when my Vicia faba (fava bean) ‘Prestige’ is ready to harvest?

Harvest when pods are fully formed and the beans inside are sized and look glossy, typically when pods still feel firm and the seeds are tender (not hard and dry). Depending on conditions, this is usually around 90 days from sowing, but start checking earlier on the first pods. If you want tender “green” fava, pick frequently every few days; if you wait for hard seed, quality declines and pods become more difficult to shell.