Cookery vegetable was first introduced in the ancient Rome from Minor Asia, where lettuce was restricted once with cucumbers, native originally to India, these were being grown in the market gardens for city people. Colonizing of Romans carried some roots and seeds and the civilized natives of northern lands as much as with lettuce and the asparagus as swords.

In seventh century A.D, armies of Muslims invaded Spain and brought spinach and aubergines from Asian and elegant vegetable style of the cooking vegetables, these reflected in famous aubergine dish that was called "Imam Bayidi". French halted Muslim invasion but the vegetable cooking spread through the southern Europe. Spanish later then crossed Atlantic and the conquered America quest for a gold but brought to home tomatoes, beans, sweet peppers, potatoes and sweetcorn. In Americas, Indian farmers were highly cultivating the plants since fifth millennium B.C, employing the selection to produce some new vegetable varieties and the bigger versions of plants existing from earlier time.

Green bean originates in the South and Central America, it was domesticated in the ancient times, researchers can not say any thing exactly about this, seeds although cultivated forms were found in the deposit from the Callojon de Huaylas, Peru with radiocarbon dating of early 7680 B.P and in Mexico in 7000, although mass atomic spectrometry dating the contests and dates by the measuring age as only 2, 285 ± 60 B.P.

Earliest depiction of New World bean in the Europe is a thought to be woodcut in herbal published by the Leonhart in 1543. Bean spread into eastern Mediterranean and 17th century it was cultivated almost at all places in Turkey, Greece, and Italy.