Botanical name/plant family: Phaseolus vulgaris
Important practices (organic/grassfed/etc.): According to the Environmental Working Group, green beans are fairly low in pesticide residue and should be okay to buy conventionally.
Harvest season: Mid-late Summer
Great source of*: Vitamin B6, Vitamin C, Vitamin K, Manganese
Storage methods: Store unwashed fresh green beans in a reusable container or a plastic bag in the crisper section of the refrigerator for up to a week.
Cooking methods: Green beans are delicious raw, though they also love to be roasted, stir fried, sauteed, and lightly steamed. Some more creative uses for them include quick-pickling and canning.
World cuisines: Green beans are native to South and Central America, and were introduced to France by the conquistadors in the 16th century where they quickly became an important culinary staple.
Pairings: Green beans’ fresh and mild taste pairs well with a variety of flavors; most notably lemon, mild cheeses, ginger, and soy. They also are delicious when served with chicken, squash, tomatoes, eggplant, currants, and nuts.
The first string-less green bean was developed by Calvin Keeney in 1894 in New York.
Every last Saturday in July, the city of Blairsville, Georgia, honors the green bean with the Green Bean Festival. The celebration includes cooking contests, canning plant tours, beauty pageants and other activities that showcase the vegetable.