Haricot verts & green beans

Haricot verts and green beans are sometimes mixed up. No wonder, because “haricot verts” is literally the French translation of green beans. We’ll explain the differences here.

Interesting facts

  • Haricot verts are the more refined version of green beans; they are thinner, longer and straighter and more refined in taste.
  • Haricot verts get limp much faster than green beans because they are harvested younger; so eat them as fresh as possible.
  • Haricot vert and green beans are a rich source of proteins, carbohydrates and dietary fibers. They also contain vitamins of the B group, vitamins C and K and minerals such as magnesium, iron and manganese. 
  • You need to cook them well before eating them. Haricot verts only need 6 minutes, green beans about 12 minutes.
  • They are great in warm dishes, but also in cold salads. They’re popular in Asian dishes as well.
  • The plants produce white, pink or purple flowers which are usually pollinated by insects. 
  • They belong to the legume family. Legumes have special nodules on their roots which enable them to take nitrogen from the air and fix it in the soil.  These plants therefore enrich the soil they grow in.
Recipes with this ingredient

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