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Phaseolus vulgaris dry bean (Common names)

223 bytes added, 19:39, 4 August 2011
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* Icelandic:
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* French: haricot, haricot sec; mongette (Poitou-Charentes); haricot à écosser<sup>1</sup>
* Italian: fagiolo; fagiolo da sgranare<sup>1</sup>
* Spanish: frijol, judía; caraota, poroto
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* Russian: фасоль, фасоль обыкновенная - fasolj obyknovennaja
* Polish: fasola, fasola zwykła* Czech: fazol, fazol obyčejný* Slovak: fazul'a obyčajná
* Bulgarian: фасул, боб
* Croatian: pasulj
|sources =
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
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