Vicia faba 'Hollander'

Family: Fabaceae Legume

Sweet and richly beany, Hollander fava beans arrive with a tender, creamy bite that feels almost velvet between the tongue and the pod.

At maturity, the pods hold plump, well-filled seeds with a bright, fresh flavor profile that shines in simple preparations—ideal for showcasing their natural sweetness in classic fava-style dishes, as well as for purées and hearty spreads. Grow Hollander for a garden-to-table harvest that’s both generous and satisfying, with pods that look as good as they taste.

Light: Full SunMaturity: 90 DaysHabit: Upright

Botanical illustration of Vicia faba 'Hollander'

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)	50
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Hollander favas lean sweet and creamy rather than harsh or grassy, which is why they taste most truthful when treated gently—hot, then dressed, not overworked. The payoff is a velvet mouthfeel that grips butter, lemon, and salty cheese without turning starchy or dry.

Best Uses

peeling and serving as warm, buttery beans with a squeeze of lemon
pureeing into a smooth fava spread or dip (thickened by the bean starch)
tossing into a hot pasta with browned butter and salty cheese
pan-roasting or grilling the tender pods/beans for a lightly nutty edge

Flavor Profile

sweet, green-bean brightness rich, distinctly beany aromatics tender, creamy bite that turns velvety when cooked gentle herbal finish

Kitchen Pairings

lemon browned butter garlic fresh mint Parmesan sheep’s milk feta

Frequently Asked Questions

What pest or disease most commonly affects fava beans (Vicia faba), and how do I treat it?

A frequent problem is chocolate-brown spots and leaf blighting caused by fava bean fungal diseases (often worse in cool, wet weather). Remove and discard infected leaves, improve airflow with wider spacing, and avoid overhead watering so foliage dries quickly. If the spotting spreads, apply a labeled fungicide that’s approved for broad beans/fava (Vicia faba) and reapply according to the label interval.

How often should I water fava beans during their main growth phase?

During active flowering and pod fill (roughly mid-season through about 60–90 days), keep the soil evenly moist but not waterlogged. Water deeply about 1–2 times per week, or whenever the top 1 inch of soil feels dry, aiming to maintain consistent moisture for steady pod development. In heavy or poorly draining soils, reduce frequency to prevent root stress and disease.

How can I tell when my fava beans (Vicia faba) are ready to harvest?

Harvest when pods are well-filled and still tender—typically around 90 days from sowing for 'Hollander.' Check a few pods: seeds should be plump and reach near their final size, and the pod should feel crisp but not leathery. For shelling, pick when beans are glossy and tender; for dry beans, let pods dry fully on the plant before shelling.