The archaeological record shows that beans have been cultivated in different parts of the world for thousands of years. In the Middle East there is evidence that beans were a staple of the diet in the time of the Pharaohs. Peru was the site of the cultivation of lima beans 7,000 years ago. Different types of beans are universally enjoyed for their flavour, high protein content, and as a rich source of carbohydrates, folate, iron and fiber. Heat lovers, all beans except the Favas who tolerate cold temperatures, should be planted only once the soil has warmed up and all threat of late spring frost is over. Many beans are enjoyed at different stages in their growth. String beans and Filet beans are always eaten when young and tender and the whole pod is enjoyed, raw or lightly cooked. Shelled beans refer to the somewhat immature but swelling bean seeds that are removed from inside the pod and can be cooked briefly and added to many summer dishes. Dried beans allow the plant the full time to mature, as the pods become brittle and dry, the bean seeds dry sufficiently to store well over extended periods. These dried beans should be soaked in water overnight before cooking.