- Artichoke
- Asparagus
- Aubergine
- Avocado
- Beansprouts
- Beetroot
- Broad beans
- Broccoli
- Brussels sprouts
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cavolo Nero
- Celeriac
- Celery
- Chard
- Chicory
- Chillies
- Climbing Beans
- Courgettes
- Cucumber
- Fennel
- Garlic
- Ginger
- Green beans
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mushrooms
- Okra
- Onions
- Pak Choi
- Parsnips
- Peas
- Peppers
- Plantain
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Rocket
- Spinach
- Spring Onions
- Sugar Snap Peas
- Swede
- Sweet potatoes
- Sweetcorn
- Tomatoes
- Turnips
- Wasabi
- Watercress
- Yam
How to cook Green beans
So quick and easy to cook: simply top and tail the ends, boil gently, then season with a squirt of lemon juice and serve. Great in warm salads, too.
READ: What to eat in July
WHAT ARE GREEN BEANS?
Green beans are the business! They are variously known as French beans, string beans, snap beans and haricot vert. They are the third most popular edible garden plant (after tomatoes and peppers), and the leaves of green beans can be white, purple or pink. Over 20 million tons of them are produced globally every year – that’s a lot of beans!
WHEN ARE GREEN BEANS IN SEASON?
Green beans are in season from July to September.
HOW TO STORE GREEN BEANS
Green beans should be refrigerated and used within a few days. They can also be frozen, but freshly picked green beans are just so good!
What are the health benefits?
Roughly four heaped tablespoons of cooked green beans count as a portion of veg (one portion of veg or fruit is 80g raw weight). Green beans are a good source of vitamin K, folate and manganese.
