Difference between revisions of "Phaseolus vulgaris dry bean (Common names)"

• English: bean, dry bean, haricot bean; shell bean¹
• German: Gartenbohne; Fisole (Au)
• Dutch: boon (pl. bonen), gewone boon
• Swedish: böna
• Danish: bønne
• Norwegian: bønne
• Icelandic:
  

• French: haricot, haricot sec; mongette (Poitou-Charentes); haricot à écosser¹
• Italian: fagiolo; fagiolo da sgranare¹
• Spanish: frijol, judía; caraota, poroto
• Catalan: mongetera, fesolera, bajoquera / mongeta, fesol
• Portuguese: feijoeiro / feijão (pl. feijões)
• Romanian: fasole
  

• Russian: фасоль - fasolj
• Polish: fasola
• Czech: fazol
• Slovak: fazul'a
• Bulgarian: фасул, боб
• Croatian: pasulj
• Serb: пасуљ
• Slovenian: fižol
  

• Albanian: fasule (fasulja with the article), groshë
• Greek: φασόλι, φασολιά, φασουλιά - fasoli, fasolia, fasoulia
• Turkish: fasulye
• Hungarian: veteménybab, paszuly, paszulybab
• Finnish: torapapu
  

Sources and commentaries

In most languages, the name for 'bean' is used without any qualifier for dry beans. Very often, it is qualified with a type (see kidney bean, pea bean) or a colour (white, red, black, brown...), according to the local preferences. MC

(1) Shell beans are marketed in their shell, but only the fresh mature seed is eaten. Each country has its preferred cultivar, namely 'Cranberry' in the USA, 'Borlotto' in Italy and 'Coco de Paimpol' in France. MC