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Haricot, fantastic haricot, you set us a curious philological problem. It is also known in French as faséole, or flageolet. The Provençal calls it faioù and favioù; the Catalan, fayol; the Spaniard, faseolo; the Portuguese, feyâo; the Italian, fagiuolo. Here I am on familiar ground: the languages of the Latin family have preserved, with the inevitable modifications, the ancient word faseolus.
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