Green Beans

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Background

Pairs well with most proteins and/or savory vegetables such as mushrooms and eggplant. Pleasantly balances the umami flavor in Asian dishes. Can be eaten raw or cooked, and with or without the stems left on them. Originated in Central America but is used today in dishes all over the world, including American, Mediterranean, and Asian cuisines.

Nutritional Value

The chlorophyll in green vegetables, such as green beans, may have anticarcinogenic properties. 

• Fiber important for digestive health and keeps you feeling full
• Vitamin A: good for vision
• Vitamin C important for immune system, healthy skin, and wound healing
• Vitamin K important for blood clotting
• Folate important for preventing neural tube defects and may help prevent cancer
• Potassium helps lower blood pressure and helps muscles contract
• Iron important in red blood cell formation
• Calcium good for healthy bones

How to Shop

Find fresh green beans in the refrigerated area of the produce section, sold loose and by the pound. Choose firm beans with a bright green color and few or no brown spots. Green beans are in season from Spring through August.

How to Grow

Plant green beans at the end of Spring. Green beans will grow up a trellis and should be planted about 3 inches apart. Ready to harvest after 50-55 days, and can be sown every 2 weeks.

How to Store

• To refrigerate, store unwashed whole green beans in an airtight container for up to 7 days. To freeze, rinse in cool water and pat dry. Cut stems and store beans in an airtight container.