First beans... crisp and tender 

Dear vegetable readers, this week I am dedicating myselv to a very summery and healthy product: in fact, I offer you the better known as green bean. It is an all-eating bean, because unlike other beans, such as borlotti beans or cannellini beans, of which only the seed is eaten, here we use the entire pod.

The dwarf bean is a hardy plant, easy to grow, with an early cycle, therefore fast. A beautiful plant with deep green leaves and white flowers are formed, from which long, thin and cordless pods will be born in about 50-55 days. The ideal cultivation takes place in the ground, in a fertile soil but not too sandy or clayey and with good sun exposure.

Beans should always be cooked. They are also perfect for drying or freezing. Beans are often used for salads, soups, side dishes, or stews. In the refrigerator they will only keep 2 to 3 days. However, they are the ideal vegetable to freeze and are part of the classic vegetables for processing. Fresh beans are in season in Switzerland from June to October. For the remaining months, they are available canned or frozen. There are numerous varieties: the best known are green beans and pinto beans. Green bean plants can reach up to three meters in height. Beans are native to South America.