Vegetables

Flat beans

flat beans: description

Although flat beans are associated with green beans in flavor and partly also in appearance and way of consuming them, they actually belong to a different family, that of the febaceae to which peas are part. The characteristic appearance of the platters, or snow peas, is that of a large, wide and flat pod of light green color, more leathery than that of green beans, but softer than that of peas. The name mangiatutto derives from the fact that these vegetables are entirely edible so there is no need to shell them to consume them. The herbaceous plant that originates the fruit is born in the Mediterranean area and the Near East and is about 90 cm high. The flowers from which the snow peas grow can be white or purple and in the unripe stage they can also be eaten together with the plant and fruit. The seeds inside the pod are very small and flattened and like the shell that encloses them they have a sweet taste. The whole structure of the green beans is tender, but crunchy and can also be eaten after cooking like broad beans.

Flat beans: how they are grown


In English, flat beans are also called «snow peas», as the last snow of the year marks the time when you can start planting these wonderful vegetables. In Italy, in general, this moment is fixed around the month of March. By that date the soil must be ready to accommodate the plant so it is good to make sure it is dry enough and maybe work it with compost or use fertilizer and hoe it well. To plant jackdaws, just make a hole in the ground with your thumb by placing one seed per hole at a depth of 1 or 2 cm and observing a distance of about 5 cm between one seed and another. If you decide to create multiple rows of slabsit is good to space them about 50 cm as the plant tends to become bulky. For best results, the ideal would be to soak the seeds overnight before planting them. Once you have covered the seeds with soil it is important to start watering them right away to help them germinate. One last step, in case you have decided to buy a variety that grows very tall, is to place a stake in the ground next to the seeds.


flat green beans in bloom» width=»745″ height=»559″ longdesc=»/orto/ortaggi/fagiolini-piattoni.asp»>Caring for a jackdaw plant is no different from that of other peas, it just requires a little effort and patience. To make sure that the plant grows well, first of all focus on the soil, which must be well watered, being careful to water the soil and not the leaves, and help with fertilizer after the flowers have wilted and pods begin to form. The plant must be well protected from snails and birds, especially in the germination phase and the soil must always be cleared of weeds because they could suffocate the still young plant by stealing its nourishment. Jackdaws are usually ready for harvesting a week after the plant produces flowers. About seventy days elapse between sowing and harvesting. The best time is when the pod has reached a length of about 6 cm and the structure is still tender to the touch. It is important to collect the platters before they begin to swell and the seed begins to take on the spherical shape of peas, otherwise the legume will no longer be good to eat, it will be hard and chewy to the touch and palate.

Flat beans: nutritional properties and uses in the kitchen


Flat beans were a very popular variety in Europe in the 19th century. From there they spread to China where they are still considered a real delicacy. Cooked together with fried rice or placed almost raw in soups to add sweetness and fragrance, these extraordinary legumes find their maximum expression when combined with prawns or cape sante. In Italy they are widely used lightly blanched to make delicious salads and first courses with a light and refined taste. The platters should not only be eaten for their delicacy, but also for their extraordinary nutritional supply. In addition to a high content of vegetable proteins that makes them perfect as a substitute for meat, they are very rich in fiber, potassium, magnesium, iron, phosphorus, vitamin C and K.

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