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Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
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not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
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Description
A time-honored European heirloom, Aquadulce is one of the oldest and most reliable fava beans still cultivated today. Known for its cold tolerance and early maturity, this variety produces sturdy, upright plants reaching 36–48 inches tall, bearing thick pods 6–8 inches long filled with large, pale green beans of excellent flavor and texture.
The beans are rich, nutty, and slightly sweet, with a creamy consistency when cooked—perfect for traditional Mediterranean dishes, spreads, or soups. Young pods can be eaten whole when tender, while mature beans dry beautifully for long-term storage.
Originating in Spain and favored across Europe for centuries, Aquadulce thrives in cool spring or fall plantings, performing especially well where summers are short. Hardy, adaptable, and nutrient-dense, it’s a cornerstone variety for both kitchen and soil health, enriching the ground with nitrogen while offering one of the most satisfying harvests in cool-weather gardening.
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How to Grow — Fava Beans (Vicia faba)
Fava beans flourish in the cool shoulder seasons of spring and autumn, when most other legumes struggle. They prefer crisp air, even moisture, and fertile soil that stays damp but never soggy. Their growth is upright and deliberate, with stately stems that stand more like wheat than vining beans. Careful attention through the flowering and pod-setting stages brings heavy yields of buttery, nutty beans.
Soil & Fertility Management
Favas favor deep, moisture-retentive loam, rich in organic matter and well aerated. Heavy clay may be improved by adding compost, leaf mold, or coarse sand before planting. Avoid soils prone to waterlogging; fava roots cannot tolerate standing water.
Before planting, enrich the soil with compost or well-aged manure, but avoid strong nitrogen sources. Favas form their own nitrogen through root nodules — too much added nitrogen encourages leafy growth at the expense of pods.
As plants begin to bud, side-dress with compost, seaweed meal, or bone meal to support flower and pod formation. Because favas grow in cooler months when microbial activity slows, these slower-release organics provide balanced feeding through the season.
Watering & Moisture Control
Consistent soil moisture is essential for strong pod set. Water deeply once or twice weekly to keep the soil evenly moist, providing roughly 1 inch per week, more during dry winds or warm spells.
Avoid allowing soil to dry out, as this triggers flower drop and small, misshapen pods. Drip irrigation or soaker hoses work best, keeping water off the foliage to reduce fungal risk. Mulch early with straw or shredded leaves to retain moisture and maintain even soil temperature.
Temperature & Seasonal Timing
Favas prefer daytime temperatures between 55–75°F (13–24°C). Heat above 80°F stresses the plants and shortens their lifespan, while mild frosts are usually tolerated. In hot climates, plant in late fall for a winter or early-spring crop; in cooler regions, sow in early spring as soon as soil can be worked.
During unseasonal warmth, shade cloth or interplanting with taller greens like kale can help keep soil cool. Fava beans will stop flowering in hot weather but resume once conditions moderate.
Support & Pruning
Most fava varieties grow upright to 3–4 feet but may lodge under wind or heavy pod weight. Provide support with twine strung between stakes along rows, or surround each row with a low mesh fence.
Once pods begin to set, pinch off the top 2–3 inches of each plant. This redirects energy from vegetative growth to pod filling and also discourages aphid infestations, which prefer tender new tips. The pruned tops are edible — lightly steamed, they make a delicate spring green.
Feeding & Midseason Renewal
Favas benefit from a midseason boost once flowering begins. Water with compost tea or diluted fish emulsion to maintain vigor through pod development. Avoid heavy feedings, which can upset the soil nitrogen balance.
If leaves pale or lower foliage yellows early, apply a top-dress of worm castings or seaweed extract to restore trace minerals and improve resilience.
Pest & Disease Management
Aphids are the chief foe of fava beans, especially in mild, humid weather. Check the undersides of leaves and shoot tips weekly. For light infestations, pinch or wash them off with a strong jet of water. For heavier pressure, spray with neem oil or insecticidal soap, targeting clusters early in the day.
Encourage natural predators such as lady beetles, lacewings, and hoverflies by interplanting flowers like dill, alyssum, or calendula.
Fungal diseases such as rust and chocolate spot may appear in wet weather. Maintain good airflow between rows, avoid overhead watering, and rotate fava plantings yearly to fresh ground.
Harvest Management & Crop Longevity
Harvest young pods when they are plump but still green for the most tender flavor. For shell beans, wait until seeds swell fully but pods remain supple. For dry beans, allow pods to mature and dry brown on the plant, then pull the entire stalk before heavy rain and hang to finish drying under cover.
Pick regularly to encourage new pods. Mature seeds left on the plant too long signal the end of the plant’s productivity.
Late-Season Renewal & Soil Care
After harvest, cut plants at the base rather than uprooting them. The remaining root nodules enrich the soil with nitrogen for the following crop. Chopped fava tops make an excellent green manure when turned lightly into the soil or composted.
If fall-growing, mulch deeply before hard frost. In milder climates, favas overwinter well under straw, producing early spring harvests the following year.
General Growing Rhythm
Keep soil cool, moist, and rich in organic matter.
Pinch plant tips at first pod set to strengthen yield and deter aphids.
Maintain steady watering, especially during flowering.
Harvest often to extend the productive period.
After harvest, leave roots in place to improve soil fertility naturally.
Additional Tips — Fava - Aquadulce (Vicia faba)
Harvesting
Harvest pods when swollen but still green for fresh eating, or dry fully for storage beans. Pick regularly to extend production.
Flavor & Culinary Notes
Creamy, nutty, and slightly sweet. Excellent for soups, purées, and Mediterranean dishes. Blanch and peel for best texture.
Handling & Storage
Refrigerate fresh beans in pods up to 5 days. Dried beans store for years cool and sealed.
Growing & Maintenance
Support: Upright plants may need light staking.
Soil and feeding: Prefers cool, rich soil with moderate fertility.
Watering: 1 inch weekly; keep evenly moist.
Inoculation: Use fava/pea-type Rhizobium inoculant.
Succession: Early spring or fall planting for best results.
Seed Saving
Dry pods fully on plant. Shell and store cool and dry. Isolate 50 feet for purity.
Container Tips
Grow 2 plants per 10-gallon container. Ensure good airflow.
Common Pairings in the Garden
Pairs well with lettuce, spinach, and carrots. Avoid onions.
Extended Season Care
Use straw mulch to stabilize temperature in cool months.
Common Pests & Problems — Fava – Aquadulce
Insect Pests
Aphids (especially Black Bean Aphid):
The most common fava pest, forming dense colonies on stems and the undersides of leaves. They weaken plants and transmit viruses. Spray off with water, apply neem oil or insecticidal soap, and encourage lady beetles and hoverflies.
Pea and Bean Weevils:
Adults notch leaf edges, while larvae feed on roots and nodules. Damage is usually cosmetic but can stunt seedlings. Encourage birds and ground beetles and rotate crops yearly.
Cutworms:
Feed at night and sever seedlings at the soil line. Protect young plants with collars and keep beds weed-free.
Thrips:
Cause silvery streaks and distorted foliage. Maintain moisture and improve airflow to discourage outbreaks.
Leaf Miners:
Larvae tunnel between leaf layers, creating serpentine trails. Remove affected leaves and use floating row covers to exclude adults.
Fungal and Bacterial Diseases
Chocolate Spot (Botrytis fabae):
A major fava disease, causing brown, expanding spots that merge under humid conditions. Improve airflow, avoid overhead watering, and rotate crops for at least four years.
Rust:
Reddish-orange pustules form on leaves and stems, reducing vigor. Remove infected foliage, increase spacing, and water at soil level.
Downy Mildew:
Pale patches on upper leaves with gray mold beneath. Ensure good ventilation and avoid prolonged leaf wetness.
Root Rots (Pythium, Rhizoctonia, Fusarium):
Cause damping off and root browning in cool, waterlogged soils. Plant in well-drained beds and avoid overwatering.
Bean Mosaic Virus:
Causes mottled leaves and stunted growth. Control aphids as vectors and remove infected plants promptly.
Physiological and Environmental Issues
Poor Pod Set:
High temperatures above 85°F can prevent pollination and flower retention. Plant early in spring or late in fall for cooler growth conditions.
Yellowing Leaves:
Often due to poor nodulation or nitrogen deficiency. Inoculate seeds with Rhizobium leguminosarum for optimal nitrogen fixation.
Waterlogging:
Favas are sensitive to saturated soils. Grow in raised beds or well-drained locations.
Frost Damage:
Aquadulce tolerates light frost but can suffer from hard freezes. Use row covers during cold snaps.
Integrated Management Tips
Rotate favas and other legumes every 4 years to reduce soil-borne diseases.
Water early in the day at soil level to prevent leaf wetness.
Mulch to suppress weeds and regulate moisture.
Remove crop debris immediately after harvest.
Monitor for aphids weekly, treating early to prevent population buildup.
Q: What makes Aquadulce fava beans unique?
A: Aquadulce is one of the oldest and most cold-tolerant fava bean varieties. It is prized for its large pods, smooth texture, and mild, buttery flavor. The name “Aquadulce,” meaning “sweet water” in Spanish, reflects its tender, sweet taste when fresh.
Q: Are Aquadulce fava beans heirloom or hybrid?
A: They are a heritage European variety, cultivated for centuries and traditionally grown in Spain, the Mediterranean, and northern Europe.
Q: How long do Aquadulce fava beans take to mature?
A: Maturity typically occurs in 85–95 days from sowing, depending on temperature and soil fertility.
Q: What is the growth habit of Aquadulce fava beans?
A: They are an upright, cool-season legume, reaching 3–4 feet in height with stout stems and large, broad pods.
Q: Can Aquadulce be overwintered?
A: Yes. In mild climates, Aquadulce is often sown in late fall and overwintered for an early spring harvest—one of its defining traits among fava beans.
Q: How should Aquadulce fava beans be harvested?
A: For fresh beans, pick pods when full and green before seeds harden. For dry beans, allow pods to turn brown and dry completely on the plant before shelling.
Q: What do Aquadulce fava beans taste like?
A: They have a delicate, buttery flavor with a slightly nutty undertone. Young beans are tender and mild, while mature dry beans develop a deeper flavor when cooked.
Q: What are the ideal growing conditions for Aquadulce fava beans?
A: They thrive in cool weather and well-drained soils rich in organic matter. Sow as early as soil can be worked in spring or in autumn for overwintering.
Q: Do Aquadulce fava beans improve soil health?
A: Yes. Fava beans fix nitrogen efficiently, enriching the soil for future crops, especially cereals and corn.
The Aquadulce Fava Bean, a traditional European selection of Vicia faba, has been cultivated for centuries for its cold tolerance and early maturity. Fava beans themselves predate most other cultivated legumes, with archaeological evidence tracing their domestication to the Near East around 6,000 BCE. From there, they spread throughout the Mediterranean, North Africa, and Europe, becoming a dietary cornerstone long before the introduction of New World beans.
Aquadulce, whose name means “sweet water” in Spanish, is believed to have originated in Spain and was widely grown in Mediterranean and British gardens by the 19th century. Its reputation for thriving in cool, damp conditions made it particularly valuable to northern European farmers who sowed it in autumn for overwintering crops.
The variety produces large pods with mild, buttery seeds that can be eaten fresh or dried for storage—a versatility that contributed to its endurance across diverse climates. Aquadulce remains one of the oldest named fava cultivars still in active production, a direct link to the ancient lineage of legumes that sustained civilizations from the Fertile Crescent to the Atlantic coast.
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Alliance of Native Seedkeepers
Bean Seeds - Bush - Fava - Aquadulce
$200 USD
Unit price /
Unavailable
Description
A time-honored European heirloom, Aquadulce is one of the oldest and most reliable fava beans still cultivated today. Known for its cold tolerance and early maturity, this variety produces sturdy, upright plants reaching 36–48 inches tall, bearing thick pods 6–8 inches long filled with large, pale green beans of excellent flavor and texture.
The beans are rich, nutty, and slightly sweet, with a creamy consistency when cooked—perfect for traditional Mediterranean dishes, spreads, or soups. Young pods can be eaten whole when tender, while mature beans dry beautifully for long-term storage.
Originating in Spain and favored across Europe for centuries, Aquadulce thrives in cool spring or fall plantings, performing especially well where summers are short. Hardy, adaptable, and nutrient-dense, it’s a cornerstone variety for both kitchen and soil health, enriching the ground with nitrogen while offering one of the most satisfying harvests in cool-weather gardening.
