The following outline is provided as an overview of and topical guide to legumes:

Legumes ( /ˈlɛɡjuːm, ləˈɡjuːm/) are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption; for livestock forage and silage; and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, grass peas, mesquite, carob, tamarind, alfalfa, and clover. 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.

What type of things are legumes?

Legumes can be described as all of the following:

Types of legumes

• Grain legumes (pulses)
  • Beans
  • Lentils
  • Lupinus
  • Peas
  • Peanuts

History of legumes

History of legumes

General legume concepts

Legume-related organizations

Legume-related publications

Persons influential in legumes

See also

References

External links