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Swiss Dried Green Beans - Slow Food Presidia

Swiss Dried Green Beans


In German-speaking Switzerland, drying fruit and vegetables has always been a widely used preservation method, particularly during the Second World War when every piece of arable land was used to provide sufficient food for the population. Apples, pears, wild fruit, potatoes and green beans were harvested while still hard, then cleaned, boiled and dried to provide a nutritious supply of protein and minerals during the winter months.
Until the mid-20th century, potatoes were the most common vegetable, however in the 1950s protein and mineral-rich green beans regained popularity. Particularly in the cantons of Berne, Basel, Zurich, Solothurn, Schwyz and St Gallen, it was customary to harvest green beans and transform them into
dörrbohnen (dried beans).
Preparing dörrbohnen is simple and involves gentle drying at temperatures below 30°C. When dried, the beans can be stored for up to two years and must be soaked for a few hours before cooking.
This traditional and natural preservation method enables tasty nutritious meals to be prepared at any time of the year. Dörrbohnen are found in all types of central and northern Swiss cuisine, whether in humble soup dishes or the more-refined
Bernerplatte, meats cuts or sausages, served with boiled vegetables such as potatoes and carrots, cabbage and green beans.

The recent industrialization of the drying process and introduction of higher-yield foreign hybrids have put the survival of this old tradition at risk.
The Presidium brings together a group of producers, three involved in growing and two with drying, who exclusively grow native varieties of green beans, such as Berner Landfrau, Saxa, Limka and Victoire.
The Dörrbohnen Presidium was created to preserve the native bean varieties and promote the artisanal drying of the product, thereby protecting the authenticity of the traditional regional recipes.

Production area
Berne, Basel, Zurich, Solothurn, Schwyz and St Gallen cantons (German-speaking Switzerland)

Presidium supported by
Coop Schweiz
Steinmann Joseph
6260 Reiden
Erni Beat
6265 Roggliswi

Achermann Thomas
6263 Richenthal

Geiser Adolf
6265 roggliswi

Richard Gerhard
4923 Wynau

Foundation Mansio

Biomanufkatur Grünboden
Frühauf Urs und Christine
6264 Pfaffnau
tel. +41 0627541562

of Roland and Monika Kauderer
Steinebrunn, Olmishausen
tel. +41 71 4700123
fax. +41 71 4700124
Presidium coordinator
Frühauf Urs und Christine
tel. +41 0627541562

Slow Food Presidium coordinator
Giuseppe Domeniconi
tel. +41 562228915


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