These are also often called ‘Hericot Verts.’ They’re a slender variety that are prized for their flavor. I promised back in July when we first got green beans that they would be regularly featured in the shares, and this season has not disappointed. In case you didn’t know, you can click the blue link below each produce item to see all of our recipes featuring that particular veggie.
Le Guide Culinaire, first published in 1902 by Auguste Escoffier, is a cornerstone of classical French cuisine and is still taught in culinary programs today. In it, Escoffier offers guidance on green beans, emphasizing simplicity. He had this to say:
“French [green] beans are one of the finest of all the vegetables but they need to be prepared with the greatest possible care. Their quality is such that they are nearly always good in spite of the faulty preparation they so often receive.
French [green] beans should be used fresh and must not be cooked for long in boiling salted water. They are best when still a little firm to the bite but not, of course, the least but hard.”
A classic partner for green beans is mushrooms. This perfect combo is partly thanks to some shared flavor notes between the too. Octenol is a flavor compound prevalent in green beans, as well as mushrooms, that is often described as earthy. Another characteristic flavor in green beans is a flowery note that balances the earthiness well, and that’s thanks to the compound linalool.
