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Beans were once called Miracle Herbs because they not only purified the blood, but also strengthened the heart, veins and kidneys by encouraging good circulation.Strangely enough, they could either restore or remove hair, either excite or abate passion.
The Phaseolus vulgaris or French Bean, which includes the Butter Bean, Kidney Bean, Navy Bean, Pinto Bean, Snap Bean, String Bean and Wax Bean has been most popular in the France.The Haricot or green String Bean was most frequently requested on the coasts of America: The Phaseolus lunatus or Lima Bean on midwestern farms, the Vicia faba or Broad Bean in England and the Red Lentil in Italy.
In several ancient cultures when there was a death, the mourning family carried with them to the cemetery a large bowl filled with Bean seeds.After the the corpse had been interred, they planted the seeds atop the grave so the roots could send communications to the deceased.
Early Romans listed the Lupines as diuretic tonics, but no one discovered the many nutrients in Beans until 2,500 years later.They are rich in Chlorophyll (especially the French Bean): Vitamins B-1 and B-2, the Pep vitamins: and protein.They also contained Vitamin A, the energy vitamin: Vitamin C, the Beauty Vitamin: Vitamin E, the Sex Vitamin (dried Navy Beans): Vitamin G, the Youth Vitamin: rare Vitamin K for clotting blood: calcium, carbohydrates (65%), cellulose, chlorine, copper, iodine (Lentils, iron, magnesium, niacin phosphorus, saccharine, silicon and sulphur.
Half a cup of fresh green Beans contains more than two times as much Vitamin A, the Energy Vitamin, and two times as much Vitamin C, the Beauty Vitamin, than three quarters of a cup of milk; with six times as much niacin, almost 200% more iron, but only one third the calories.
The Bean is a preventative medication in that it cleanses the blood and encourages the good circulation which is necessary fora healthy body. Every part of the Legume was useful: the outer husks that we discard, the inner Beans, the leaves, flowers and even the narcotic roots.
No other people in history have had such a wide-ranging choice of protein rich meats as we have today.Of course, kings had excellent selections: but the average family was fortunate to own a milk cow, some chickens to lay eggs, perhaps a few pigs, and whatever game or fish the men in the family could catch.Hence Beans become the easy-to grow source of protein for the family.
Today, many beauties avoid Beans because of the large carbohydrate content so, they miss the rich nutritional values in the Legumes. “Beans are belly-filling” and one of the most economical dishes known.Copy Spaniards who boil, bake, cream or gratine their Beans, Italians who lyonnaise, mash, puree or refry them.Serve them hot in croquettes, casseroles or soups, cold in salads, but always add Savory, the Bean Herb.
Plant Beans on the second or third day before the full moon.
Freeze beans so qualities are not lost by drying and to prevent weevils hidden under the seed coat from eating them in storage.Preserve their values in their own distilled water, which can be frozen.Save the excellent benefits of the flowers in a beauty oil.
The Rastafarians and Jamaicans cook a staple rice pot called Rice and Peas. This is made with kidney beans usually to give it a distinctive pink colour when cooked.The kidney beans are soaked and then cooked in coconut milk with thyme salt and a bay leaf, water is added and then rice and it is steamed off.The quantities are the trick here.
Rice and Peas can be adapted usually any kind of bean.It is particularly delicious with green shelled broad beans or green shelled tropical Madagascar lima bean.The pigeon pea Cajanus cajun can also be used or even the cowpea, often referred to as the black-eye pea in the deep south of America.