Green Beans, also known as string beans or snap beans, are a native American vegetable, originating in Central and South America. They were later introduced to Europe, brought back there by 16th century explorers, Unlike many other beans, green beans are cultivated for their fleshy pods, which are harvested early, before the beans inside have a chance to develop. There are many types of green beans, including many "new/old" heirloom varieties, and they come in a range of sizes and beautiful colors, the most familiar of these being yellow wax beans, and perhaps the most exotic being purple snap beans.



Where does the name "string beans" come from, and why has it been more or less phased out of the vernacular? Originally, snap beans had strings along their pods, like other types of beans. In the types specifically grown for their seeds (which is technically what the beans inside the pods are), the "strings," a tough little line of fiber, serves a purpose: It acts as a seam that both holds the pod shut so the beans can develop while the plant grows, and it then can be pulled to easily split the pod and release the beans when they are ready to harvest. However, in edible-pod beans, the string serves no useful purpose, and it makes preparing the beans more labor-intensive. In the late 19th century, American plant scientists became interested in tackling the string issue, and began experiments to "build a better green bean." Over time, this research successfully helped the green bean evolve to become a universally stringless specimen. This is great, as it makes the beans a snap to prepare. (Hopefully, you will forgive me for that pun.) Many heirloom varieties, however, still have strings. But they are well worth the trouble!

Culinarily Speaking: Green beans should be crisp, firm, long, slender, feel velvety, and look fresh and brightly colored. A test: They should break with a crisp and definite snap, and the insides should be juicy. Another test: Taste them. Green beans must be delicious raw in order to be delicious cooked.

Boil, steam, roast, stir-fry, or sauté fresh green beans, and serve them on their own, in soups, salads or added to other savory dishes. I love them as a snack, and so do my kids. Sometimes, instead of putting out a bowl of popcorn, I put out a bowl of steamed, buttered, and lightly salted green beans--still warm!--and let my children and their friends munch on them between meals. They (and I) love this!

Nutritionally speaking: Green beans are a good diuretic, and contain healthy fiber. They are also a good source of antioxidants and potassium.