Flageolet (vegetable)

See also: Flageolet

The flageolet is a variety of bean white which one consumes the Grain S collected before complete Maturité and who keep a beautiful green color.

Harvest is done by pulling up of the seedlings before the yellowing of the sheets, whereas the water content of seeds borders 45%.

In France, it traditionally accompanies the Gigot by lamb. It been the subject there of an important industry of setting out of preserve and deep freezing. The French production of flageolets is approximately 40.000 tons per annum. It is a leguminous plant.

The first flageolets were cultivated towards the end of the 19th century (1872) by a horticulturist of Brétigny on Orge (the Essonne), Gabriel Chevrier. By collecting in a premature way of the flageolets white, sown after season and dried over one short period in its hangar, he noticed that the vegetable preserved its green color. The culture developed in the area and the town of Arpajon devoted its fair with beans to him since 1922. The name chevrier from now on became common to indicate this variety of bean.

Anecdote

It is of public notoriety that the flageolets have a strong capacity to produce Flatulence S.

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