H is for… haricots verts

What are they? 

Quite literally, green beans. They’re also known as French beans, string beans and snap beans and are sweeter and more tender than other varieties. 

Where are they from? 

In France, they’re mainly produced in the Pays de la Loire between July and September. But despite being such an iconic staple of French cuisine, they’re not actually a native plant, and didn’t even arrive in France until the late 16^th century when they journeyed from South America with the Conquistadors. 

What are they famous for? 

Famous might be a bit of an exaggeration, but they made headlines in 2006 when astronauts on the Space Shuttle Discovery tucked into a dish of green beans with garlic created by celebrity chef Emeril Lagasse. 

How do you say it? 

Arry-co-vair. 

Where can I buy them? 

Just about anywhere – but only in summer when they’re in season. 

How do I cook them? 

Let us count the ways! Blanche them, steam them, sauté them, add them to stews or slice them up raw and add to a salad for a vibrant, crunchy pop of sweetness. Just don’t overcook them. For an easy but elegant side dish with fish or chicken, try sautéing them in butter with garlic and shallots and finishing with a squeeze of lemon juice and a sprinkling of flaked toasted almonds. 

---

Latest Posts:

• Dine Amongst Art in Montmartre
• How truffle farming began in France
• New Baguette Index reveals where to find France’s cheapest loaf
• What does a Michelin inspector really love to eat?
• How to picnic the French way

Lead photo credit : Haricots_verts CREDIT Spedona