Vicia faba 'Longpod'

Family: Fabaceae Legume

Sweetly fragrant pods hang in long, elegant lengths, their pale green skins turning softly filled and tender as they mature—an inviting promise of creamy, mellow flavor.

Vicia faba ‘Longpod’ forms substantial, elongated pods with a satisfying, meaty bite and a smooth, velvety interior that shines in fresh preparations and spoonable purées. Grow it for generous harvests at about 75 days, ideal for showcasing broad beans in salads, warm bowls, and silky sauces.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Vicia faba 'Longpod'

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 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Longpod fava is all about the transition from sweet snap to that smooth, spoonable interior—its meaty bite keeps it satisfying even when you puree some of the beans. Treat the flavor like spring produce: quick heat, lots of fat and acid, and let the beans stay green and glossy rather than overcooking into paste.

Best Uses

pod-to-pasta style fava prep: remove beans and serve blanched and chilled in a bright salad
warm, spoonable fava purée or pesto-style mash stirred into hot pasta
pan-sear or stew–finish shelled beans with butter and stock until glossy and tender
layered bowls where you want a meaty legume that holds texture, not mush

Flavor Profile

sweet, grassy-sweet snap creamy, velvety bean interior meaty, substantial bite gentle aromatics with a mellow finish

Kitchen Pairings

lemon olive oil butter black pepper shallot parmesan

Frequently Asked Questions

What pest or disease most commonly affects fava beans (Vicia faba) and what should I do about it?

Watch for chocolate-brown leaf spots and spotting that can progress in cool, wet weather—these are common fungal foliar diseases on fava beans. Remove and destroy badly infected leaves, improve airflow by spacing plants, and water at the soil line instead of overhead; if problems spread, apply a labeled fungicide intended for beans/legumes. Also check for aphids on new growth and hose them off early, since heavy infestations weaken plants and can worsen disease spread.

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

During active growth and especially around flowering and pod set, keep soil consistently moist but not waterlogged—aim for evenly damp soil to about 2–3 inches deep. Water deeply about 1–2 times per week depending on weather, increasing frequency during hot spells or sandy soil. Let the top inch of soil dry slightly between waterings to avoid root stress while still preventing drought dips that can cause poor pod development.

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

Harvest when pods are fully formed and well-filled but still tender—typically about 75 days from sowing. For shelling (fresh beans), pick when pods are green and the beans inside are plump but not hard; for shelled-fresh quality, the beans should press with only slight resistance. If pods start to look fibrous or beans feel hard, the crop is past peak tenderness and should be harvested immediately for use as dry beans.