French beans are the immature pods of Phaseolus vulgaris, picked before the seeds inside fully develop. They’re one of the most widely eaten vegetables globally, appearing in cuisines from Southeast Asia to southern France.
Originally domesticated in Central and South America thousands of years ago, French beans spread worldwide after European contact. Unlike dried beans, which are grown for their mature seeds, French beans are valued for their tender, edible pods. They come in many varieties — flat, round, yellow (butter beans), and purple — though the slim green round variety is most commonly sold as “French beans” in Australia.
French beans are available year-round in Australian supermarkets, with local production peaking in warmer months. They can also be grown for their dried seeds, though this is a different harvest from the same plant.
How it's produced
French beans are grown as an annual crop in warm weather, planted from seed directly into the ground after the last frost. They come in bush varieties (compact, self-supporting) and climbing varieties (grown on trellises or poles). The plants grow quickly, typically producing harvestable pods within 8–10 weeks of planting.
Harvesting is done by hand for fresh market beans to avoid bruising, or mechanically for processing. Pods are picked young and tender — if left too long, they become tough and stringy. In Australia, major growing regions include Queensland, northern New South Wales, and parts of Victoria. The crop is relatively low-input compared to other vegetables, as beans fix their own nitrogen from the air.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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