Calima is a French filet bush bean that delivers gourmet flavor in a remarkably quick 50-55 days. These heirloom beans produce slim, straight pods that grow 7 to 8 inches long, held conveniently at the top of compact bushes for easy picking. An employee favorite at Baker Creek Heirloom Seeds, Calima earns its reputation through refined taste, high yields, and pods so fine-textured they're equally at home fresh on the dinner table or preserved for winter. Growing well in hardiness zones 3-11 with full sun and warm soil between 70-80°F, this bean delivers the quality you'd expect from a gourmet vegetable in your own backyard.
4
Full Sun
Moderate
3-11
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Low
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Calima's real distinction lies in how it simplifies harvesting without sacrificing quality. The slim pods reach their peak when they're no thicker than a pencil, and since they're held at the top of stocky bushes rather than hidden in dense foliage, you'll actually see and reach them easily. This isn't just convenience; the French filet type delivers a refined, delicious flavor that separates it from standard green beans, while the compact bush habit means you can grow plenty in tight spaces.
Calima excels as a fresh vegetable, with tender pods at their best when picked young and cooked simply to preserve their refined flavor. The slim, straight pods are equally suited to canning and freezing, making them valuable for preservationists who want garden-quality beans available year-round. Their fine texture makes them particularly appealing in composed salads, quick sautés, or as a classic side dish where their delicate character shines without heavy sauces.
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Direct sow Calima seeds outdoors after the last frost date when soil temperature reaches 70°F or above. Plant seeds 1 inch deep, spacing them 4 inches apart in rows. Beans germinate quickly in warm soil and do not benefit from early indoor starting; sowing directly where they'll grow produces the strongest plants.
Pick pods when they are no thicker than a pencil and reach 7 to 8 inches long, which typically occurs 50-55 days after sowing. Harvest regularly by gently pinching pods from the stem; this encourages continued flowering and production rather than allowing pods to mature fully and stop the plant from setting new flowers. The pods are conveniently held at the top of compact bushes, making harvest straightforward. Check plants every few days during the peak season, as young, tender pods deliver the finest flavor and texture.
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“Calima represents the French filet bean tradition, a cultivar refined over generations to achieve the slim, tender pod quality that French cooks have prized for centuries. As an heirloom variety that earned beloved status among Baker Creek's own staff, it carries the mark of a bean preserved because it genuinely performs, not merely because it's old. Its journey reflects the larger movement to maintain vegetable varieties that offer superior eating quality alongside reliable production.”