Haricot Vert is French for green bean, and I just can’t get enough of them! They’re a more slender green bean than its American counterpart, and in my opinion more flavorful. My favorite way to prepare freshly picked Haricot Vert is to sauté them in a little olive oil with garlic, and sprinkle with a healthy pinch of Herbes de Provence just before they’re done. Magnifique!

Every summer, the kitchen garden has a spot or 2 open for growing Haricot Vert. I start by ordering my organic/GMO-free seeds from www.highmowingseeds.com – a fabulous organic farm located in Wolcott, Vermont. Years ago, my friend Aida taught me to start my seeds on a cookie sheet lined with paper towels. Using a water-filled spray bottle I wet the layer of paper towels, spread the seeds out on it, and cover with another layer of paper towels, and spray again. I set it aside for 2-3 days or until they sprout – making sure to keep the paper towels moist.

When sprouted they’re ready to be sowed in 1-inch or so deep compost-rich prepped soil of the kitchen garden. I like to use bamboo stakes to define their patch and help give some support. The beans are ready to pick when they’re still young and slender – and best to pick them everyday to encourage more beans!

Happy gardening! Love, Nora

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