French bean

French bean (Phaseolus vulgaris) is a species of legume native to Central America and South America. It is widely cultivated worldwide for its edible fruit and seeds, which are commonly referred to as beans.

Description

The French bean plant is a herbaceous annual plant that grows between 30 and 200 cm tall. The leaves are arranged alternately on the stem, and the flowers are small and white or purple. The fruit is a pod that contains several beans.

Cultivation

French beans are a popular crop in many parts of the world due to their ease of cultivation and high protein content. They prefer a well-drained soil and a sunny location. The seeds are typically sown in the spring after the last frost, and the beans are ready to harvest in the summer.

Culinary uses

French beans are a versatile ingredient in many cuisines. They can be eaten raw or cooked, and are often used in salads, stir fry dishes, and casseroles. The beans are also commonly preserved by canning, freezing, or drying.

Nutritional value

French beans are a good source of dietary fiber, vitamin C, vitamin K, and manganese. They also contain a moderate amount of protein and iron.

See also

• List of legume dishes
• Phaseolus