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Legumes (/ ˈ l ɛ ɡ j uː m, l ə ˈ ɡ j uː m /) 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, but also as livestock forage and silage, and as soil ...
Various legume species are farmed for timber production worldwide, including numerous Acacia species, Dalbergia species, and Castanospermum australe. Melliferous plants offer nectar to bees and other insects to encourage them to carry pollen from the flowers of one plant to others thereby ensuring pollination. Many Fabaceae species are ...
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.
Pulses are the dried seeds from a legume plant, says Zumpano. These include lentils, peas or dried beans. ... The U.S. Department of Agriculture considers beans and legumes part of both the ...
If the non-crop plant is a weed, the combination is called a weedy culture. [16] Grasses and legumes are the most common cover crops. Cover crops are greatly beneficial as they can help prevent soil erosion, physically suppress weeds, improve surface water retention, and, in the case of legumes, provide nitrogen compounds as well. Single ...
The ratio of carbon to nitrogen in a plant is a crucial factor to consider, since it will impact the nutrient content of the soil and may starve a crop of nitrogen, if the incorrect plants are used to make green manure. The ratio of carbon to nitrogen will differ from species to species, and depending upon the age of the plant.
Under nitrogen-limiting conditions, capable plants form a symbiotic relationship with a host-specific strain of bacteria known as rhizobia. [2] This process has evolved multiple times within the legumes, as well as in other species found within the Rosid clade. [3] Legume crops include beans, peas, and soybeans.
The grasses and legumes which are grown in arable land and left for animals to graze-on. The straw of paddy and cholam and dry plants of pulse crops and groundnut form important forages. The foliage of a number of trees and shrubs which are edible to animals form another source of forage especially in dry areas and during the periods of scarcity.