DID YOU KNOW?  // Green bean plants are known to have been cultivated for thousands of years in Mexico and Peru, but can be found all around the world today. They initially spread through South, Central, and North America by migrating Native Americans; in the 16th century, Spanish explorers introduced them to Europe.

NUTRITION  //  Green beans are one of those rare vegetables we call “generational,” meaning they’re just as appealing to small children as they are to adults—whether steamed, blanched, or served in a salad or casserole—and taste best when they’re thinner than a pencil. Though the third most popular garden plant, after tomatoes and peppers, they’re often a target for insects and prone to bacterial and viral diseases, which decrease the plant’s productivity. Luckily, many local farmers know how to grow them successfully. In addition to being an excellent source of vitamin K—which plays a role in blood clotting, wound healing, and maintaining strong bones in the elderly—they also contain manganese, vitamins B and C, dietary fiber, and folate. What’s more, they’ve been shown to contain valuable amounts of the mineral silicon—a bone supporting and connective tissue support nutrient—in a form that makes it easier for us to absorb. Extremely low in calories, sodium, saturated fat, and cholesterol, they can be eaten in large quantities without ruining your diet. 

SELECTION AND STORAGE  //  Unlike fruits that become sweeter the longer they stay on the tree or bush, beans are sweetest when young. If left on the vine, they wither and the seeds dry and harden. Purchase green beans that have a smooth feel and a vibrant green color, free from brown spots or bruises. They should have a firm texture and “snap” when broken. Store unwashed produce in a plastic bag in a refrigerator’s crisper drawer for up to seven days. If opting to freeze for consumption at a later date, steam them for 2-3 minutes, remove from heat, and let cool before placing in bags and freezing for 6-8 months.