• Coco de Paimpol

Haricot Coco de Paimpol


Haricot Coco de Paimpol is a white bean variety with a refined taste that is very popular among chefs. This striking bean is named after the beautiful coastal region of Paimpol in France, where these beans are grown in a defined area. What is special is that these beans are still harvested by hand, while most beans are harvested mechanically. The Haricot Coco de Paimpol beans have a protected indication of origin (PDO).

Haricot Coco de Paimpol2024-06-10T11:25:56+02:00
  • Drumsticks

Moringa beans (Drumsticks)


No, not the drumsticks you eat with your Friday afternoon drinks! These drumsticks are the fruit of the moringa tree, which is often referred to as the miracle tree. Almost all parts of the moringa are useful and very nutritious. The beans, seeds, roots, flowers and leaves can be eaten and the juice and oil used for medicines and dyes. The tree is therefore increasingly used to fight hunger in developing countries.

Moringa beans (Drumsticks)2022-07-14T15:47:42+02:00
  • Yellow beans

Yellow beans


Yellow beans are delicious beans that turn yellow when they turn ripe. They resemble normal green beans but are creamier and have a softer taste.

Yellow beans2021-03-24T14:30:35+01:00
  • Peas



Peas grow with 10 peas at a time in a pod. They are harvested unripe because the sugar in the pea has not yet been converted into starch, which makes them taste nice and sweet.

  • Borlotti bonen

Borlotti beans


These festive, pink-speckled beans are a real treat to the eye. But the taste is also fantastic, sweet and nutty, They are loved in Italy and are used in pasta, risotto and salads.

Borlotti beans2024-06-10T11:26:07+02:00
  • Sugar snaps

Sugar snaps


Sugar snaps are a mix between garden peas and mangetouts. This makes them taste sweeter than the mangetouts and that is where the name sugar snaps comes from. You can eat the sugar snaps all in once. The great thing about the sugar snaps is that they stay fresh and crunchy during preparation.

Sugar snaps2024-06-10T11:26:13+02:00
  • Mangetout



This flat, crunchy and slightly sweet legume has become an indispensable part of world cuisine. They are the young pods of a pea variety, but unlike many pea varieties, this vegetable is not harvested for its peas (because they are tiny) but for the whole pod.

  • Carob



Carobs are the pods of the carob tree. The pods are quite special since they harden and dry quickly. Carob got a sweet flavour and after it has been roasted or crunched, it can be added to a dish. Back in the days carob was eaten as a delicacy for poor people. Nowadays it is used in syrup or alcoholic drinks.

  • Edamame



Edamame is a delicious, proteinosis and exotic snack. Edamame means “bean” in the Japanese language. Edamame are young, unripe legumes from the soybean plant and that is why edamame is also known as soybeans. Edamame have to be cooked and often been served together with sushi.

  • Kousenband

Long beans


This special long mangetout looks a little bit like a stretched green bean. The original name is “vigna unguiculata”. It means “one and a half feet long”. The long bean can only reach a big length under warm circumstances.

Long beans2024-06-10T11:26:41+02:00
  • haricots verts

Haricots verts


Haricots verts are green beans, which are harvested in an earlier stage causing a softer, subtler flavour and a thinner look. Unlike normal green beans, haricot verts do not 'squeek' while eating.

Haricots verts2024-06-10T11:26:50+02:00
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