- german name: Grüne Bohnen
- swiss name: Grüne Bohnen
- french name: Haricots verts
- italian name: Fagiolini
General Information: There are many varieties of beans available in the Swiss markets. They can have varying colors (green, yellow, cranberry, and purple) and sizes. The main varieties are: Bush, String, Fava, Wax, Snap, and Cranberry. Haricots Vert is a thin French variety that is delicate and flavorful. The Italian Romano is flat and meaty. The bean originally came
to Europe during the 16th Century.
Season: Italian beans are available from May through September. French and Swiss beans are available from June through October. August and September are the optimal months to purchase most bean varieties.
Purchasing Tips: Beans should be crisp when broken, bright in color, and free of blemishes. Avoid beans that sag, or ones with brown spots or slime near the ends.
Storage: Store tightly wrapped in the refrigerator for up to 5 days.
Cooking Tips: Beans will cause extreme stomach ailments if eaten raw, thus they should always be cooked. Steaming, simmering or boiling are the favored methods for cooking beans.
Nutritional Info: Beans are good sources for vitamins A, B, and C. They also have vitamin E present, but this is only activated in human bodies if the beans are consumed with animal proteins. Beans also have high amounts of Magnesium, Iron, Calcium, Protein and Carbohydrates. Dried beans are the world’s most important plant contribution to protein.« back to What's in Season