Windsor Fava

Family: Fabaceae Legume

Sweetly fragrant pods open to reveal Windsor Fava’s richly flavored, tender beans—creamy and full-bodied, with a gentle, green-sweet character that feels almost buttery.

At maturity the plants carry substantial, upright pods that hold their plumpness for satisfying texture, whether you enjoy them fresh for a bright, spring-forward bite or let their depth shine in hearty preparations like soups, stews, and purées. Grow Windsor Fava for a cool-season harvest that tastes as generous as it looks in the garden.

Light: Full SunMaturity: 100 DaysHabit: Upright

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	Aug 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	100
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

Windsor fava delivers a creamy mouthfeel with a gentle, green-sweet perfume, which is why it holds up in purées without turning grainy or watery. Treat it like a centerpiece bean: brighten with lemon or mint, then let butter/olive oil coat each tender kernel.

Best Uses

shucked-and-blanched favas tossed with browned butter and lemon zest
quick braise or skillet sauté with garlic and olive oil for a silky texture
purée (with a splash of pasta water or stock) for a thick, spoonable side
soups and stews where the beans keep their body, not just their flavor

Flavor Profile

gentle green-sweet flavor creamy, almost buttery interior tender-yet-substantial bite in the fresh stage classic fava beany perfume with a mild, clean finish

Kitchen Pairings

olive oil lemon garlic browned butter parmesan mint

Frequently Asked Questions

What pest or disease commonly affects Vicia faba (Windsor fava), and what should I do?

Watch for aphids on new growth and flower clusters; they can stunt plants and trigger sooty mold. Spray with a strong jet of water to knock them off, then apply insecticidal soap if aphids are still dense after 2–3 days. Also check for chocolate-brown blotches or spotting on leaves (common fava foliar issues) and remove badly infected leaves early to slow spread; avoid overhead watering so foliage dries quickly.

How often should I water Windsor fava during the main growing phase?

During active growth and pod set, keep soil consistently moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week, adjusted for rainfall and wind. Water deeply when the top 1 inch of soil feels dry to the touch, because fava (Vicia faba) is sensitive to drying out during flowering and early pod development. Mulch helps stabilize moisture, but ensure beds drain well to prevent root problems.

How can I tell when Windsor fava is ready to harvest?

Harvest when pods are well-filled and firm, typically around 90–100 days for Windsor fava, and before pods start to look dull or over-mature. For fresh green beans, pick pods regularly when seeds are still tender and you can feel substantial size through the pod without it bulging excessively. If you’re harvesting for dry beans, let pods dry on the plant until they rattle lightly and seeds harden, then shell.