- The green bean was introduced to the Mediterranean upon the return of Columbus from his second voyage to the New World in 1493. In Columbus’s diary from November 4, 1492 he describes lands in Cuba planted with faxones and fabas “different than ours.” Later he encounterd fexoes and habas that were different than the ones he knew from Spain. Faxones was probably the cowpea and fabas and habas was the fava bean. The beans Columbus found were undoubtedly what is now designated Phaseolus vulgaris.
- For both types, flowers form between around 15 and 45 days of growth. After pollination, the bean flowers swell into the bean pods we eat.
- All beans, except cool-weather fava beans, are sensitive to frost and cold soil temperatures. Plant when the soil is warm, and all danger of frost is past. Rotate the location of bean crops from year to year to discourage disease.
- Green beans are low in Sodium, and very low in Saturated Fat and Cholesterol. They are also a good source of Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.
- Choose straight green beans (not crooked ones) because they are easier to cook and prepare.
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