Vert is the French term for green beans. Generally haricot verts are thin,
crisp and tender green beans, also known as "filet" green beans.
You can easily grow them in your garden. Look for Maxibel bean seeds or
the yellow bean called Soleil.
What Is The Difference Between Pole Beans and Bush
When you start growing green beans you first need to choose between those
that grow on a bush, apply named "bush beans" and those that
will need support or poles as they grow, which are called "pole beans."
Almost all varieties of green beans are available in either pole or bush.
There really is no
difference between pole beans and bush beans, other than how they grow.
Obviously pole beans are those which climb as they grow and bush beans
are low growing bushes. One may fit into your garden architecture better
than the other or you may prefer the look of one over another.
Bush Bean Seed Varieties
There are lots of different bush bean varieties for you to choose from.
Some of the most popular are Blue Lake 274, Kentucky Wonder, Festiva and
Bean Seed Varieties
popular pole beans are Kentucky Blue, Kentucky Wonder and Blue Lake.
Different Color Green Beans Taste Differently?
come in some lovely colors that you'd never imagine. How about purple? Yes, that's
right, purple. One purple variety of green bean is called Purple Podded, and it's
a pole bean. There are also yellow green beans . Beurre
de Rocquencourt are a variety of French Heirloom beans also
known as yellow or wax beans. They can be cooked in the same way. Generally
purple green beans and yellow green beans are identical in taste and texture to
green green beans.
Cooking Tips for Purple Green Beans
thing I'd like to add here are some cooking tips for purple green beans. A lot
of home cooks take them home, boil them up and are very disappointed when the
color bleeds out and they're left with green green beans.
Once heat is applied to purple
green beans they will loose their color. Most chef's agree the best way
to cook them and have them retain their best color is to "butter
baste" them. If you want to blanch them cookbook author Harold McGee
book suggests you add a pinch of baking soda to the cooking water to help
retain their color.