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Cultivating Gardeners

APROVECHO

APROVECHO

Product Description:

110 days; spring sown. Bursting with flavor, this Oregon-bred fava is sweet and succulent at the young, snap stage, and hearty, rich and satisfying when rehydrated from the shelling stage. Plants grow 3–4 feet tall and should be supported. We saw enormous pods typically reaching about 9 inches at our trial grounds. Breeding work by Ianto Evans of Aprovecho Research Center. Buff colored seeds; 22 per ounce.
  • Key Features:

ORGANIC SEED

$19.95

$19.95

  • Key Features:

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Soil Temp for Germ 45-65°F
Seed Depth 1-2"
Seed Spacing 3-6"
Days to Emergence 8-15
Thin Plants to 6-12"
Row Spacing 12-30"
Fertilizer Needs Low
Minimum Germination 80%
Seeds per Ounce Listed per variety
Seed Life 2-3 years

Vicia faba

Days to maturity are calculated from date of direct seeding.

Culture
• Fava beans prefer cool weather; sow as soon as soil can be worked in the spring
• Can be fall sown in zones 6 and above
• Beans are shallow rooted and can require up to 1/4 inch of water a day during hot weather
• Apply 1 cup of TSC's Complete fertilizer per 10 row feet, and 1 inch of compost

Direct Sowing
• One ounce of seed plants 4-10 row feet
• Sow September—October for an overwinter crop
• When sown in the fall and overwintered, fava beans mature in mid to late May

Insects & Diseases
• Common insects: Aphids
• Insect control: Pyrethrin

Harvest & Storage
Shelling beans: Pick when fully formed but still soft and green
Dry beans: Harvest mature beans before pods begin to shatter in the field
• If weather prevents field drying, pull plants and dry inside on a tarp, turning pile daily for even drying
To thresh dry beans: When material is brittle dry, place material in bag and swing against a hard surface, or beat with a stick or rake on a tarp
• Make sure beans are fully dry, then store in a cool place
• Bean weevils may be eliminated by freezing the seed near 0°F for 2 weeks

KEY TO BEAN DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
A* | Anthracnose
BB | Bacterial Blight
BBS | Bacterial Brown Spot
BLS | Bacterial Leaf Spot
BMV | Bean Mosaic Virus
CTM | Curly Top Beet Mosaic Virus
DM | Downy Mildew
HB | Halo Blight
PM | Powdery Mildew
PMV | Pod Mottle Virus
R | Common Rust
* Numbers indicate specific disease race.

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