Fava beans are a staple of Mediterranean cuisine and also popular in Mexico and known as haba verde. This broad bean variety has been around for a long time. Plants stand 3-4’ tall with pods have 5-6 large fava beans. Productive variety and harvest young tender greens for salad and stir-fry over pasta. Get creative and make fermented doubanjiang, and fried ikarimame, dried fava beans that are deep-fried until crunchy and sopa de habas.
- Cool-warm season annual
- Approx. 10-15 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 220-250 seed count per pound.
- Maturity: Approx. 70-90 days; 210 days (fall)
- Planting season: Spring or late summer/early fall
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Seed packets for this variety are currently unavailable.
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Available in 1-lb increments, minimum 1 lb.
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in late spring/summer after last frost in a warm, sunny location. For warm and mild winter climate areas, sow seeds in early fall and harvest in spring. Keep soil moist. Fertilize as needed. Plants may require vertical support.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Parboil and then stir-fry in oil with garlic. Boil beans in salty water and serve as an appetizer or add to salad. Sautée young leaf tips. Get creative and make fermented doubanjiang, and fried ikarimame, dried fava beans that are deep-fried until crunchy and sopa de habas.