I mentioned in a recent blog that 2 of my favourite vegetables were Runner beans and Swede. I never imagined for a minute that these 2 humble veggies would generate so many messages. It would seem that some of my friends, particularly my friends from "over the pond", didn't know what I was talking about.
Now I am sure that you have these vegetables too, so I figured you must call them by different names. I did some research to find out. After all there are several vegetables that I know you call different names to us. EG: A courgette, you call a Zucchini. An Aubergine, you call an Egg plant.
Well I think you may call a Swede, a Rutabaga? Does that sound familiar? Runner beans, I'm not sure about. So I am putting on some photos so one of you out there can tell me what you call them.
Now I am sure that you have these vegetables too, so I figured you must call them by different names. I did some research to find out. After all there are several vegetables that I know you call different names to us. EG: A courgette, you call a Zucchini. An Aubergine, you call an Egg plant.
Well I think you may call a Swede, a Rutabaga? Does that sound familiar? Runner beans, I'm not sure about. So I am putting on some photos so one of you out there can tell me what you call them.
The first photo is of runner beans growing. As you can see they have red flowers and grow up canes, criss crossed like wigwams. They grow quite tall and wrap themselves around. The second photo is of the beans before they are sliced up for cooking. They are approximately 10- 12 inches long.
The following comes from wikipedia:
The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds. It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual).
Runner beans contain traces of a poisonous lectin Phytohaemagglutinin and hence must be thoroughly cooked before consumption.
This species originated from the mountains of Central America. It is commonly referred to as the Botil bean
This species originated from the mountains of Central America. It is commonly referred to as the Botil bean
This is a Swede or Rotubaga. Over here we peel them and cut them up into small cubes, boil them in salted water for 20 minutes and then mash them with butter and black pepper.
Apparently other names for a Swede are a Yellow turnip or Swedish turnip. In Scotland it is called a Neep. It is a root vegetable. It was a cross between a cabbage and a white turnip. Often served in England as part of the Sunday roast.
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