By Sarah O’Kelley

Haricot vert. The very words evoke images of delicacy. Of course, you could just say green bean, but really that’s no fun.

Whatever name you choose, this is a vegetable that is sure to please in the hot summer months. A crisp, light treat, the haricot vert will be an elegant addition to any meal.

And no wonder. Phaseolus vulgaris, or bean, has been a domesticated vegetable for over 4,000 years; archeological proof shows that the bean existed in America long before the arrival of the Europeans. Throughout time, the haricot has been divided into two distinct categories—those with edible pods and seeds and those with only edible seeds. The haricot vert falls into the first category.

Reportedly one of the first sightings of this edible pod haricot was by Christopher Columbus on the island of Cuba during the late 15th century. Soon after they were soon introduced to Italy. However, at first the Italians ate only the seeds, and it was not until the end of the 18th century that the entire haricot vert was actually eaten.

From Italy the haricot vert spread to France where the French twisted the Aztec name ayecotl into their own word—haricot—and thus, the haricot vert.

Today, two main varieties of the haricot vert exist—dwarf French beans and snap beans. The dwarf French beans are thin, green pods, and the snap beans are green or yellow, and a bit plumper.

Both might be found in the United States under the misnomer “string bean.”

That title came about because originally the haricot vert possessed a string that ran the length of its body. Thankfully, the string has largely been bred out of the haricot vert. (Unfortunately, its cousin the runner bean still grows full-stringed— necessitating much work before cooking.)

Contrarily, the haricot vert requires little labor. Just look for regular shaped pods of good color. Snap a pod in two, and if moisture forms on the break you can be assured of freshness. Store the haricot vert for up to two days in the refrigerator. To prep for cooking simply snap or cut off the tough, stem end and blanch or steam. Once cooked the haricot vert may be served hot or cold in a variety of fashions.

Just simply proclaim with a French flourish, “Voila, des haricots verts!”

HARICOT VERT SALAD WITH PINE NUTS AND PARMESAN CHEESE

Filed Under: Food Talk