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Know Your Fruits and Veggies™ Green Beans
By Dawn Swidorski, Public Outreach Director
When we think green bean
we are usually thinking of the "snap bean" though as is the case with many
vegetables that is just scratching surface. Known scientifically as Phaseolus
vulgaris the family
includes snap beans, fava beans, lima beans and even soy beans. Just like peas,
beans are also a legume and snap beans are one of the few varieties that are
eaten fresh.
Green beans have
their heritage in Central and South America and there is archeological evidence
that shows they were cultivated in Peru 5,000 years ago. They were introduced
into Europe in the 16th century by Spanish explorers. They were later spread
throughout the world by Spanish and Portuguese traders.
Green beans are found
in two major groups, bush beans and pole beans. Bush beans are short plants,
growing to approximately two feet in height, without requiring supports. Pole
beans require supports, and grow to several feet in height.
Though often referred
to as string beans, "the string that once was their trademark" has largely been
bred out of modern varieties. Although available at your local grocery store throughout
the year, they are in season from summer through early fall when they are at
their best and the least expensive.
Green beans are
picked while still immature and the inner bean is just beginning to form. Green
beans vary in size but average about four inches in length, deep emerald green
in color, come to a slight point at either end, and contain tiny seeds within
their thin pods.
Today, the largest
commercial producers of fresh green beans include the United States, China,
Japan, Spain, Italy and France.
Every culture has their own favorite ways to cook green beans.
Asian cultures add spices like garlic, ginger, scallions, chili paste
and soy sauce to green beans.
In Greece green beans are simmered with onions, tomatoes,
garlic and oregano until soft.
Italian recipes for green beans are very similar to Greek
recipes and call for stewed tomatoes, onion, garlic, sweet basil and parmesan
cheese.
The French love tiny green beans called "haricot vert" and
cook them using white wine, mushrooms, pearl onions and garlic.
Green beans are delicious all on their own -
lightly steamed and with a splash of lemon juice. But they can also be used in
stir fries, soups, eaten raw or cooked in salads and of course casseroles - but
please don't drown them in a can of mushroom soup!
