Green Bean

Green Bean

Green Bean (pronunciation: /ɡriːn biːn/) is a common name for the immature fruits of any kind of bean, including those from the species Phaseolus vulgaris and Vigna unguiculata. The term is also used in culinary contexts where the beans are cooked whole in their green pods.

Etymology

The term "green bean" comes from the color of the beans, which are typically green, and the English word "bean" which is derived from Old English bēan.

Related Terms

• Phaseolus vulgaris: The scientific name for the common bean, from which many green beans are harvested.
• Vigna unguiculata: Another species of bean that can produce green beans, also known as the cowpea.
• Legume: The family of plants to which beans belong.
• Pod: The part of the plant that contains the beans.
• Culinary: The art of cooking, which often involves the use of green beans.

See Also

• Snap bean: Another term for green beans, referring to the snapping sound they make when broken.
• Haricot vert: The French term for green beans, often used in culinary contexts.

External links

• Medical encyclopedia article on Green Bean
• Wikipedia's article - Green Bean

This WikiMD dictionary article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski