Vicia faba 'Giant Windsor'

Family: Fabaceae Legume

Sweet, creamy pods swell to impressive size on sturdy plants, their interior promising a velvety, buttery bite when the beans are fully developed.

Vicia faba ‘Giant Windsor’ delivers broad, meaty seeds with a smooth, satisfying texture—ideal for showcasing the crop’s natural richness in classic broad-bean preparations, from roasting to hearty mash, and for silky additions to sauces. Grow it for a bold garden presence and a harvest that feels generous from first picking to the last.

Light: Full SunMaturity: 95 DaysHabit: Upright

Botanical illustration of Vicia faba 'Giant Windsor'

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 29th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
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 broad beans bring a dense, buttery bite once fully developed, so they reward heat that’s direct enough to caramelize the edges and then gentle enough to keep the center creamy. Treat them like a spoonable legume—mint, lemon, and fat do the heavy lifting, and they mash smooth instead of turning sandy.

Best Uses

shell-and-simmer for glossy, creamy broad-bean side dishes
roast until edges bronzed, then season boldly for a crisp-tender bite
blend into a silky mash for thick toast or dumpling filling
fold into warm pasta sauces where the beans thicken without getting grainy

Flavor Profile

sweet, starchy bean sweetness creamy, buttery interior when cooked meaty, dense mouthfeel with a smooth finish

Kitchen Pairings

olive oil lemon garlic fresh mint feta butter

Frequently Asked Questions

What disease or pest problem commonly affects Vicia faba (fava beans) and how can I fix it?

Black aphids and sometimes chocolate-brown/gray aphid populations can build up on Vicia faba, weakening plants and spreading trouble. Rinse foliage with a strong water spray, then use insecticidal soap early when aphids are first seen and repeat every 5–7 days for control. To reduce disease pressure, avoid overhead watering and remove heavily infected leaves promptly, since fava beans are prone to leaf spots under cool, damp conditions.

How often should I water Vicia faba during the main growing phase, and what soil moisture level is ideal?

During flowering and pod fill (roughly mid-season), keep soil evenly moist—aim for about 1 inch (2.5 cm) of water per week total from rainfall plus watering. Water deeply when the top 1 inch of soil feels dry, but don’t leave the bed soggy, since fava beans can struggle in waterlogged soil. Mulch lightly after plants establish to steady moisture for consistent pod development.

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

Harvest when pods are fully filled and the seeds inside are swelling but still tender—typically around 90–100 days after sowing (about 95 days to maturity for this type). For “fresh/frozen” use, pick pods when they’re green and feel firm; for dry beans, allow pods to mature and dry on the plant until they rattle. Taste-test one seed—if it’s sweet and creamy, harvest the rest promptly.