Windsor

Family: Fabaceae Vegetable

Savory-sweet and richly green, Windsor fava beans bring a lush, velvety mouthfeel to the garden’s harvest.

At maturity, the pods hold generously sized seeds with a substantial, creamy interior—ideal for showcasing their full flavor in bold preparations, from roasting to fresh-forward dishes and hearty sauces. Grow Windsor for a satisfying, showy crop that tastes as substantial as it looks.

Light: Full SunMaturity: 85 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	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

Windsor favas are built for the “show your work” approach: once the big, creamy seeds hit heat, they turn plush rather than gritty, which makes them shine with sharp lemon and salty fat. They’re especially good when you want green flavor that reads substantial—roast, mash, or fold into thick sauces without losing their custardy texture.

Best Uses

shelled beans roasted until edges brown and centers stay custardy
blanched and tossed with lemon, olive oil, and flaky salt for a clean, spoonable side
rough-chopped into a thick fava-bean mash or rustic spread with herbs
folded into a hearty stew where they stay tender without turning starchy

Flavor Profile

savory-sweet green bean flavor creamy, velvety interior when shelled mild bitterness with a clean, grassy finish holds shape yet melts into purées

Kitchen Pairings

lemon olive oil garlic parmesan bacon mint

Frequently Asked Questions

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

Watch for chocolate-brown leaf spots and stem lesions, which can indicate chocolate spot (Botrytis/Faba bean spot complex). Remove badly affected leaves, improve airflow, and avoid wetting foliage when watering; if the problem spreads, use a labeled fungicide specifically for faba beans. Also check weekly for aphids early in vegetative growth and blast them off or treat with an insecticidal soap to protect flowers and young pods.

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

During flowering and pod fill (mid-season), keep soil evenly moist but not soggy—about 1 inch of water per week split into 1–2 waterings, adjusting for rainfall and heat. If the top 1–2 inches of soil dry out, water deeply to wet the root zone, because irregular moisture can reduce pod set. Mulch lightly around plants to stabilize moisture without burying the crowns.

How can I tell when Windsor broad beans are ready to harvest?

Harvest when pods are firm and well-filled but still green—typically around 70–90 days after sowing, aligning with your ~85-day maturity. For fresh shelling beans, pick pods when seeds are swollen and tender (you should be able to press a bean gently with a fingernail). If pods begin to look dull and tough or beans become starchy, harvest immediately for best eating quality.