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07-SEPTEMBER-2008 03:17:44 - Legume Varieties of soybean seeds, a popular legume Varieties of soybean seeds, a popular legume Pea pods Pea pods A legume is a plant in the family Fabaceae or Leguminosae, or a fruit of these plants. A legume fruit is a simple dry fruit that develops from a simple carpel and usually dehisces opens along a seam on two sides. A common name for this type of fruit is a pod, although pod is also applied to a few other fruit types, such as vanilla. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, and peanuts. Contents 1 History 2 Fixation of nitrogen in the soil 3 Uses by humans 4 See also 5 References 6 External links History The term legume is derived from the Latin word legumen with the same meaning as the English term, which is in turn believed to come from the verb legere to gather. English borrowed the term from the French légume, which, however, has a wider meaning in the modern language and refers to any kind of vegetable; the English word legume being translated in French by the word légumineuse. The history of legumes is tied in closely with that of human civilization, appearing early in Asia, the Americas the common bean, several varieties, and Europe broad beans by 6,000 BC, where they became a staple, essential for supplementing protein where there was not enough meat. Fixation of nitrogen in the soil Legume plants are noteworthy for their ability to fix atmospheric nitrogen, thanks to a symbiotic relationship with certain bacteria known as rhizobia found in root nodules of these plants. The ability to form this symbiosis reduces fertilizer costs for farmers and gardeners who grow legumes, and allows legumes to be used in a crop rotation to replenish soil that has been depleted of nitrogen. Legume seed and foliage have a comparatively higher protein content than non-legume material, probably due to the additional nitrogen that legumes receive through nitrogen-fixation symbiosis. This high protein content makes them desirable crops in agriculture. Uses by humans Freshly-dug peanuts Arachis hypogaea Freshly-dug peanuts Arachis hypogaea White clover, a forage crop White clover, a forage crop Farmed legumes can belong to many agricultural classes, including forage, grain, blooms, pharmaceutical/industrial, fallow/green manure, and timber species. Most commercially farmed species fill two or more roles simultaneously. Forage legumes are of two broad types. Some, like alfalfa, clover, vetch, stylo, or Arachis, are sown in pasture and grazed by livestock. Other forage legumes such as Leucaena or Albizia are woody shrub or tree species that are either broken down by livestock or regularly cut by humans to provide stock feed. Grain legumes are cultivated for their seeds, and are also called pulses. The seeds are used for human and animal consumption or for the production of oils for industrial uses. Grain legumes include beans, lentils, lupins, peas, and peanuts.1 Bloom legume species include species such as lupin, which are farmed commercially for their blooms as well as being popular in gardens worldwide. Industrial farmed legumes include Indigofera and Acacia species, which are cultivated for dye and food gum production respectively. Fallow/green manure legume species are cultivated to be tilled back into the soil in order exploit the high nitrogen levels found in most legumes. Numerous legumes are farmed for this purpose including Leucaena, Cyamopsis, and Sesbania species. Various legume species are farmed for timber production worldwide, including numerous Acacia species, Erythroxylum species and Castanospermum australe. See also Wikimedia Commons has media related to: Legumes Pulse legume References ^ The gene bank and breeding of grain legumes lupine, vetch, soya, and beah / B.S. Kurlovich and S.I. Repyev Eds., - St. Petersburg, The N.I. Vavilov Institute of Plant Industry, 1995, 438p. - Theoretical basis of plant breeding. V.111 External links AEP - European association for grain legume research Lupins - Geography, classification, genetic resources and breeding ILDIS - International Legume Database Information Service Legume classes from LegumeChef.com 1 The significance of Vavilov's scientific expions and ideas for development and use of legume genetic resources Retrieved from http://en..org/wiki/Legume Categories: Legumes | Plant morphology | Vegan cuisine | Vegetarian cuisine Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Català Česky Deutsch Español Esperanto Euskara Ù?ارسی Français Galego Kiswahili Latina Nederlands ‪Norsk bokmÃ¥l‬ ‪Norsk nynorsk‬ Português Runa Simi РуÑ?Ñ?кий Simple English SlovenÄ?ina СрпÑ?ки / Srpski ไทย УкраїнÑ?ька 粵語 ŽemaitÄ—Å¡ka ä¸æ–‡ This page was last modified on 26 August 2008, at 06:5
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