page_title: Legume
hierarchical_section_title: Legume
caption_attribution_description: English: A selection of various legumes.
context_page_description: A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. When used as dry grain, the seed is called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include alfalfa, clover, beans, peas, chickpeas, lentils, lupins, mesquite, carob, soybeans, peanuts, and tamarind. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.
  Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation.
context_section_description: A legume (/ˈlɛɡjuːm, ləˈɡjuːm/) is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as dry grain, the seed is called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure.  Well-known legumes include alfalfa, clover, beans, peas, chickpeas, lentils, lupins, mesquite, carob, soybeans, peanuts, and tamarind. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides.
  Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation.
caption: A selection of dried pulses and fresh legumes
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