Vicia faba 'Samantha'

Family: Fabaceae Legume

Sweet, creamy pods that swell to a satisfying fullness—Vicia faba ‘Samantha’ offers a lush, garden-sweet flavor with tender, velvety beans that feel almost buttery in the mouth.

The plants produce substantial, well-filled pods that are especially rewarding for fresh enjoyment, and the beans shine in hearty, spoonable preparations as well as quick pickling for a bright, tangy bite. Grow ‘Samantha’ for a dependable 85-day rhythm and a harvest that looks as generous as it tastes.

Light: Full SunMaturity: 85 DaysHabit: Upright

Botanical illustration of Vicia faba 'Samantha'

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 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
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 favas (especially when young) cook up into a truly creamy, velvety spoonful—choose them when you want sweetness that doesn’t turn starchy. They take lemon and butter like a classic: the acid wakes the beans, while the fat makes them feel almost buttery on the palate.

Best Uses

shell-and-eat fresh beans or lightly steamed pods for a buttery, spoonable mouthfeel
sautéed/steamed beans finished with butter and a squeeze of lemon for snap-to-creamy contrast
quick pickling for a bright, tangy nibble that still tastes plush, not hollow
stew or purée-style applications where the beans thicken and round out broth

Flavor Profile

garden-sweet, almost confection-like flavor creamy, velvety bean texture with a tender bite subtle grassy freshness that turns silky when cooked sweet-pea aroma with a mild, buttery finish

Kitchen Pairings

lemon butter olive oil garlic parmesan mint

Frequently Asked Questions

What pest or disease most commonly affects Vicia faba (fava bean), and how can I manage it?

Watch for aphids and chocolate-brown spots from faba bean rust or leaf spot during cool, humid weather. For aphids, blast plants with water and encourage beneficial insects; if needed, spot-treat with insecticidal soap, focusing on the undersides of leaves. Remove and discard heavily spotted leaves early, improve airflow by spacing plants, and avoid overhead watering to limit fungal spread.

How often should I water Vicia faba during the main growing phase?

During flowering and pod fill, keep the soil consistently moist but not waterlogged—about 1 inch (2.5 cm) per week total, adjusted for rainfall and your soil type. Water deeply when the top 1 inch (2–2.5 cm) of soil feels dry, since fava beans are sensitive to drought stress that can reduce pod set.

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

Harvest when pods are well-filled and feel firm, with seeds that look swollen and reach near full size (roughly 80–90 days from sowing for many fava types). For “green shell” beans, pick while pods are still tender and the seeds are glossy; for dried beans, allow pods to dry on the plant until the seeds rattle inside and then shell.