Calima

Family: Fabaceae Legume

Sink your senses into Calima’s lush, freshly picked snap—tender pods with a crisp, juicy bite and a clean, sweet-green flavor that feels bright even before the first taste.

This bush bean forms compact, productive plants in about 50 days, delivering a steady harvest of uniformly sized pods with an attractive, smooth finish. Ideal for home gardeners who want reliable, garden-fresh abundance for quick skillet-style meals, crisp side dishes, and vibrant pickling batches.

Light: Full SunMaturity: 50 DaysHabit: Bush

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Calima bush beans are built for the short cook: you want heat just long enough to keep that snappy, watery crunch before the sugars fade. Their clean sweetness plays nicest with acid and fat—lemon and butter/olive oil make them taste freshly cut, not dull or beany.

Best Uses

quick skillet sauté with garlic and butter
steam-blanch then toss with olive oil and lemon for a crisp side
stovetop pickling for bright, crunchy bites
warm bean salad with herbs and a tangy vinaigrette

Flavor Profile

crisp, juicy snap sweet-green beaniness clean, grassy freshness tender snap with minimal stringiness

Kitchen Pairings

lemon garlic olive oil butter parmesan basil

Frequently Asked Questions

What pest or disease commonly affects Phaseolus vulgaris (bean plants like Calima), and how do I treat it?

Watch for bean rust and fungal leaf spots (often showing as small, rust-colored or brown spots on leaves) especially in humid weather. Remove infected leaves early, avoid wetting foliage when watering, and improve airflow by spacing plants. If the problem spreads quickly, apply a labeled copper-based fungicide or a chlorothalonil product per the label directions for edible beans.

How often should I water Calima beans (Phaseolus vulgaris) during the main growing phase?

During flowering and pod-filling, keep the soil consistently lightly moist—about 1 inch (2.5 cm) of water per week total, adjusted for rainfall and heat. Water deeply at the base when the top 1 inch (2–3 cm) of soil feels dry, rather than frequent light sprinkles. Letting soil swing from very dry to very wet can reduce pod set and encourage leaf diseases.

How can I tell when Calima beans are ready to harvest?

Calima (Phaseolus vulgaris) typically matures in about 50 days, so start checking around then. For green snap/harvested pods, pick when pods are fully formed but still tender and crisp—before seeds inside become hard or bulge too much. For dry beans, leave pods on the plant until they turn brown and dry, then harvest when rattle-sound is obvious and seeds are hard.