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Haricot Vert (French for "Bean Green") is not merely a young green bean, but a separate variety that is small, thinner and more tender than regular green beans.

Scientific Binomial Name:

SELECTION INFORMATION
Usage

Steamed, baked or raw ingredient in casseroles, salads and succotash - often creamed.

Selection

Look for fresh, clean and even-colored beans that are tender, crisp and well-shaped. The most tender beans will be thin but can be either long or short. Pick beans with smooth skin.

Avoid

Avoid beans that are tough and discolored - this is a sign that they are not fresh.

Avoid beans that are soft, wrinkled or have lumpy sections along the length.

Storage

Wash beans in water before refrigeration, but do not snap off the ends before storing.

Beans will keep for several days in a plastic container, but are best when used immediately.

Ripening

In general, vegetables will not ripen further after harvest.

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