Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&
Beans Robin Hood Fava - Renee&

Bean Robin Hood Fava - Renee's Garden

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Phaseolus vulgaris

Delicious and highly nutritious fava beans (a.k.a. broad beans) have been an important kitchen stable throughout Europe and the Middle East for centuries. Robin Hood is a new, early bearing, shorter variety that produces especially succulent, plump beans rich in vitamins, fiber and protein on bushy plants that don’t need staking. Favas are the only beans that thrive in cool weather. Plant roots fix atmospheric nitrogen in the soil, so growing them benefits the garden soil.

Seed Count: Approx. 20 

Cold Winters

Mild Winters

Sun/Shade

Sow Seeds

Days to Germinate

Days to Harvest

Early spring

Sept. - Nov.

Full sun

6 inches apart
1 inch deep

10 - 14 days

80 - 85

START SEEDS DIRECTLY OUTDOORS

Unlike most beans, fava beans thrive in cool weather.

In mild winter climates, where the ground does not freeze, plant in the fall, September to November, so plants establish good root systems, overwinter and produce the next spring.

In cold winter climates, plant in very early spring. These cool season plants tolerate light frosts. Plant in full sun in well worked soil, 1 inch deep and 6 inches apart in rows 18 inches apart.

GROWING NOTES

If first sowing comes up unevenly, replant right away; new seedlings catch up quickly. Favas need consistent moisture, so mulch well. Plants grow 2 to 3 feet tall with white edible blossoms. If black aphids appear, pinch off growing tips where aphids hide and then spray plants with a strong burst of water. Pods start forming low on stalks and are produced during cool weather; production slows if weather gets too warm, but resumes when it cools down.

HARVEST AND USE

When pods are 4 to 5 inches long and well filled out with plump green favas, pick and shell for fresh beans. For dry favas, wait until filled pods shrivel and beans are thoroughly dried up inside. Fresh green favas are delicious quickly cooked till tender and made into a pâté or lightly salted and tossed with olive oil, garlic and fresh herbs. Nutritious dry favas beans are perfect for soups, stews and casseroles.

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