Fava beans, also known as broad beans, are unique because their harvest timing is flexible, offering three distinct culinary options throughout their maturity. The flavor and texture of the bean change significantly depending on when they are picked. Understanding these stages allows a grower to maximize the bean’s utility, from a tender spring vegetable to a hearty, shelf-stable pulse. The decision of when to harvest must align directly with the intended use.
Harvesting for Tender, Edible Pods
The earliest harvest stage yields a pod that can be consumed whole, much like a green bean or sugar snap pea. This requires picking the pods when they are still very small and immature, before the beans inside begin to swell and the outer casing becomes tough.
Look for pods that are typically one to two inches long, flat, and bright green. At this size, the pod’s interior lining has not developed the thick, leathery texture of older pods, meaning no shelling is necessary. The flavor is mild and sweet, offering a delicate texture that is less starchy than a mature fava bean. This is the least common harvest method, as it sacrifices yield for tenderness.
Harvesting for Plump Green Shelling Beans
This stage produces the plump beans most often used in fresh recipes. The harvest window occurs when the pods are fully mature but before they begin to dry out, typically 70 to 85 days after planting. The best sign of readiness is the visual appearance of the pod, which will look visibly swollen and lumpy, clearly showing the outline of the beans inside.
The pod should still be a vibrant green, though its surface may develop a slightly leathery feel. A gentle squeeze should confirm the beans are tightly packed and firm. If the beans are left on the plant too long, the scar where the bean connects to the pod (the hilum) can begin to turn black, indicating a loss of quality. Once harvested, the tough pod is discarded, and the beans are shelled for immediate use.
The beans at the base of the plant mature first, so harvesting should begin with the lowest pods and progress upward. Individual beans should be large, fully developed, and bright green. For culinary quality, many recipes call for a secondary peeling of the bean’s thick, waxy outer jacket after blanching, though this can be skipped for very young beans.
Harvesting for Dry Beans
The final stage of harvest is for long-term storage, yielding dry beans that must be rehydrated before cooking. This process requires leaving the entire plant in the garden until it has completely dried down. The sign of readiness is a complete color change of the plant and its pods.
The stems and leaves will turn brown or black, and the pods will become brittle and dark brown or black in color. The beans inside should rattle when shaken, indicating they have fully dried out and are ready for storage. It is important to harvest before the pods become so brittle that they shatter, which can lead to significant crop loss.
After pulling the plants, the pods should be cured further indoors in a dry, well-ventilated area for up to two weeks to ensure complete dehydration. The beans are then shelled from the brittle pods and stored in an airtight container in a cool, dark location. These dried beans will require an overnight soak and an extended cooking time compared to their fresh green counterparts.