Extra Precoce A Grano Violetto is an Italian heirloom fava bean bred for speed and cold tolerance, maturing in just 80 to 90 days. Each long, thick pod splits open to reveal 6 large beans with striking purple skin and a sweet, mild flavor that shines whether you eat them fresh or dry them for winter storage. This frost-hardy variety thrives in cool seasons and grows reliably across zones 2 through 9, making it one of the earliest broad beans you can sow in spring or fall.
Full Sun
Moderate
2-9
?in H x ?in W
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Moderate
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You'll spot this variety by its distinctive purple beans nested in generous pods, a rare sight that draws attention in any garden bed. The combination of early maturity, genuine cold tolerance, and the ability to produce a substantial harvest in just 80 to 90 days makes it a standout for gardeners with short growing seasons. It's equally at home fresh from the pod in spring or stored dried for months, giving you flexibility in how and when you eat it.
Fresh fava beans are a seasonal delicacy, shelled from their pods and eaten raw as a spring treat or lightly cooked in simple preparations that let their sweet flavor take center stage. The dried beans are equally valuable, storing for months and becoming tender and nutty when cooked into soups, stews, or purees. In Italian kitchens, dried favas are mashed into creamy spreads or added to rustic bean dishes where their subtle sweetness anchors the meal.
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Direct sow seeds in early spring or fall as soon as soil is workable. Plant seeds 1 to 2 inches deep, spacing them 6 inches apart initially; thin to 18 inches after sprouting for final spacing. Seeds germinate within 7 to 14 days when soil temperature is between 45 and 70 degrees Fahrenheit. The cooler end of that range (45 to 55 degrees) is ideal for this cold-tolerant variety.
Pick pods when they're full and plump but still tender, typically 80 to 90 days after sowing. For fresh eating, open a pod and look for beans that fill the interior completely with a vibrant purple color and slight sweetness when tasted raw. You can also allow pods to dry on the plant if you want to store dried beans; harvest when pods turn brown and papery and beans rattle inside. Break open dried pods and store the beans in a cool, dry place for months.
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“This variety hails from Italy, where fava bean cultivation stretches back centuries through Mediterranean farming traditions. The 'Extra Precoce' designation reflects intentional selection for earliness, a trait prized by farmers working in temperate climates where spring comes late and autumn arrives early. Its preservation as a named heirloom speaks to the value Italian seed savers and growers placed on varieties that could reliably produce in unpredictable seasons, keeping this cultivar alive through careful seed saving across generations.”