Also known as French beans, runner beans, string beans and snap beans, green beans are famous in soups, curries, casseroles and stir fires! They are an excellent source of vitamin A, vitamin K, vitamin C, manganese fibre, folate and iron.

How do we make sure we provide top quality green beans?

Simple - we grow them ourselves! Sam draws on three generations of horticultural experience to grow beans that are crisp and delicious! Beans are a perennial crop so we plant all year round. When we harvest, we only hand-pick beans if the beans are bright in colour, the pod is fleshy and the seeds are small (large pithy seeds reduce the quality of the bean). As long as there are no high temperatures or deep frosts, they are a pleasure to grow; their white flowers add an aesthetic touch to our market garden!

Where do we source our green beans from?

Our beans usually come direct from our farm - planted, cultivated and hand-picked by Sam and the team. When the conditions aren't favourable to growing beans on our farm (due to seasonality, crop rotations etc), we source green beans from other cool climatic areas with rich nutritious soil (such as around Werribee, or from other farms around Bacchus Marsh).

What is the best way to keep green beans?

Beans store best in a perforated plastic bag in the fridge (optimal storage conditions are at 4°C, and 98% relative humidity). Make sure you keep them dry to stop them from blackening. Don't store for too long, green beans lose their water content (and taste) over time.

Green beans nutritional information

Green beans are an excellent source of vitamin K (important for bone health), vitamin A & C (which combine to reduce the amount of free radicals in the body, vitamin A as a fat-soluble antioxidant source, and vitamin C as a water-soluble antioxidant source), folate and dietary fibre. They also contain calcium, phosphorous, potassium, and thiamine.

Green beans serving tips and suggestions

There are many different ways to enjoy green beans. Try serving them raw with dip, steamed and served with sauces or nuts, or sautéing with shiitake mushrooms.