Green Climbing Cobra Bean seeds produce a vigorous pole bean variety prized for its exceptionally slender, straight pods and impressively early harvests. A favourite among kitchen gardeners, Cobra is a French filet-style climbing bean — sometimes listed as a haricot vert type — bearing smooth, stringless pods typically 20–25 cm (8–10 inches) long. The pods emerge a deep, rich green and hold their colour and tenderness well, even as plants continue producing prolifically up the trellis. Flavour is clean and sweet with a satisfying snap, and the plants are notably resistant to common bean mosaic virus.

Growing Guide

Days to maturity: approximately 60–65 days from direct sowing. Green Climbing Cobra Beans are a warm-season crop — sow seeds directly into the garden only after the last frost has passed and soil temperature has reached at least 15–18°C (60–65°F). Cold, wet soil causes poor germination, so patience at planting pays off.

Sun: Full sun, minimum 6–8 hours daily. Spacing: Sow seeds 5–8 cm (2–3 inches) apart in rows 45–60 cm (18–24 inches) apart, thinning to 10 cm (4 inches) between plants once established. As a pole bean, Cobra requires sturdy support — a trellis, bamboo teepee, or netting at least 1.8 m (6 feet) tall allows plants to reach their full climbing potential of up to 2 m (6.5 feet).

Soil: Well-drained, moderately fertile soil with a pH of 6.0–7.0. Like all legumes, Cobra fixes its own nitrogen, so avoid over-fertilising with nitrogen, which encourages leafy growth at the expense of pods. Keep soil consistently moist but never waterlogged, especially during flowering and pod set. Succession-sow every 2–3 weeks for a continuous harvest through summer.

Harvest & Use

Begin harvesting when pods are 15–20 cm (6–8 inches) long and still slim — at this stage the beans are stringless, tender, and at peak flavour. Regular picking every 2–3 days is essential: leaving pods to mature on the vine signals the plant to slow production. Pods left longer will develop plump seeds suitable for use as shell beans or dried for storage over winter.

In the kitchen, Cobra beans shine simply prepared — blanched briefly and dressed with good olive oil, or quickly stir-fried to preserve their bright colour and crispness. They hold their shape well in salads, pasta dishes, and light summer soups. Fresh pods store in the refrigerator for up to one week; blanch and freeze any surplus harvest within 24 hours of picking for best results.

A reliable, high-yielding climber that rewards attentive picking with weeks of tender, flavourful pods throughout the growing season.