Fava beans, also called faba or broad beans, are an annual legume plant believed to have originated in Northern Africa and/or Asia. This plant is grown for its large, edible, and nutritious seeds which are encased in long, thick, downy pods. As if it’s delicious and nutritious seeds weren’t enough, fava beans also fix nitrogen and can be grown as a cover crop to improve your soil quality. Generally considered easy to grow, this is a great crop for beginner and expert gardeners alike.

Aguadulce is an extremely hardy broad bean with good taste and texture. Easy to grow, it can be planted from late fall through early spring in most climates. Plants will grow up to 4′ tall and sport 6–7″ long bean pods, each containing between 5 and 9 large, white beans.

  • Botanical Name: Vicia faba var. maior
  • Plant Type: Cover Crop Vegetable
  • Variety: Aguadulce
  • Growth Cycle: Annual
  • Season(s): Spring Summer Fall Winter
  • Climate Zone(s): 2a 2b 3a 3b 4a 4b 5a 5b 6a 6b
  • Light: Full Sun Partial Shade
  • Soil Type(s): Loamy Sandy
  • Yield: 0.5–1 lbs per plant
  • Garden Dimensions: 4 plants per square foot
  • Germination: 10–25 days
  • Maturity: 60–120 days
  • Harvest: 80–160 days



Seed Depth: 1–2″
Space Between Plants: 4–10″
Space Between Rows: 12–24″
Germination Soil Temperature: 50–60°F
Days for Germination: 10–25
Sow Indoors: Plants may be started indoors 2 to 3 weeks before average last frost, but this is not recommended as the plants prefer cooler weather earlier on to help them harden off.
Sow Outdoors: 4 to 6 weeks before average last frost. Alternately, start in late fall for overwintering.


Prefers cooler climates between 60–65°F, so plant in early spring. In warmer climate zones, sow fava beans in early winter for harvest in early spring. If left in temperatures of 75°F or higher for prolonged periods, it will bolt and become bitter.


Natural: Full sun. Partial shade in hotter weather.

Artificial: Use fluorescent bulbs placed 4–6″ away from the tops of your plants to get your seedlings growing. Plants prefer a good deal of light, so keep your lamps on at least 12 hours a day. Note that, while seedlings will grow under artificial lighting, a natural sunlight cycle tends to work best for beans.

Growing Media

Soil: Prefers loose, well-drained loamy soil. Will do well on sandy soil if it is kept well irrigated. If soil has lots of rocks or clumps, clear these out before planting. A pH of 6.0 to 6.8 will keep plants healthy and nourished.

Soilless: You can germinate seeds in a soilless mix.

Hydroponics: Will thrive in a hydroponic system.


Water: Requires moderate to high levels of water. Watering consistently is most important once the plant begins to flower and form seed pods. Avoid splashing the plant when watering: excessive moisture can cause disease.

Nutrients: Although not a heavy feeder, ensuring that there are adequate levels of potassium and phosphorous can help keep plants healthy. Prep the soil with rich compost prior to planting to keep levels of nutrients adequate.

Pruning: The top shoot of the plant can be trimmed off once the first pods reach approximately 3–5″. These shoots can be eaten, so be sure not to toss them in the compost until you’ve given them a try! Pruning your plant in this way will deter blackfly and encourage production, resulting in greater numbers of large, tasty beans.

Support: Provide support with a trellis or stake to keep plants upright.



  • Aphids
  • Flea beetles
  • Leaf hoppers
  • Mites
  • Rabbits


  • Blight
  • Mosaic virus

Rotation and Companion Plants

Rotation: Legumes should be rotated with members of the brassica family to keep soil nourished and free of disease.

Companions: Grows well with summer savory, potatoes, corn, strawberries, or cucumbers. Avoid onions and garlic.

Harvest and Storage

Harvest: Can be harvested in earlier stages of growth but are best when the pods are firm and about 6″ long. Harvest by pulling them gently from their vines, starting at the bottom of the plant and working your way up.

Storage: Unshelled beans can be kept in the refrigerator for up to 2 weeks.

Other Info

History: This variety originated in Spain and was selected from the haba de Sevilla type of broad bean. It was introduced in the mid 19th century under its current name.


Preserve and Prepare

Preserve: The most common way to preserve fava beans is to freeze them: open the pods, blanch the beans, and then place in freezer bags.

Prepare: Although great for your garden and nutritious, these beans take time to prepare. Mature beans must first be removed from their pods by pulling on the “seam.” Once removed, the peas must be shelled by blanching them. They should slip out of their casing easily once they have cooled. Once shelled, they can be eaten as is, steamed, or mashed! Young bean pods can be eaten whole without being cooked, and the greens can be consumed raw as well.


Nutritional: Highly nutritious, these beans contain significant amounts of fiber, protein, vitamin B6, and thiamine.

Medicinal: In large doses, these beans may be used as a laxative and can help reduce blood cholesterol levels.

Warnings: A genetic condition know as favaism will cause fava beans to be toxic to those with this mutation. It’s more common males and in populations of Mediterranean descent. Take care when consuming fava beans for the first time.


Try out this delicious Fresh Fave Bean and Almond Spread for an alternative to hummus straight from your garden.


No Reviews

Be the first to share your experience.

Leave a Review