Snap bean

Snap bean or green bean is a variety of the common bean (Phaseolus vulgaris) that is harvested and consumed while the fruits are still young and the inner beans are just beginning to form. They are known for their tender, crisp texture and bright, fresh flavor.

History

Snap beans are believed to have originated in Peru and spread throughout South and Central America by migrating Indian tribes. Spanish explorers introduced them to the Old World in the 16th century. Today, they are cultivated worldwide for their versatile use in a variety of culinary applications.

Cultivation

Snap beans are a warm-season crop, typically grown in temperatures between 55 and 85 degrees Fahrenheit. They prefer well-drained soil and require regular watering. The plants are typically direct-seeded in the garden, as they do not transplant well. Snap beans are ready for harvest about 50 to 60 days after planting, when the pods are firm and crisp.

Varieties

There are numerous varieties of snap beans, including 'Blue Lake', 'Kentucky Wonder', and 'Provider'. They can be categorized into two main types: bush beans and pole beans. Bush beans are compact and require no support, while pole beans grow on vines that typically require staking or trellising.

Nutritional Value

Snap beans are a good source of vitamins A, C, and K, as well as folic acid and fiber. They also contain minerals such as calcium, iron, and potassium.

Culinary Uses

Snap beans can be eaten raw or cooked. They are commonly used in salads, stir-fries, and casseroles. They can also be pickled, canned, or frozen for long-term storage.

See Also

• Phaseolus vulgaris
• Bush beans
• Pole beans