Draft:Outline of legumes
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?[edit]
Legumes can be described as all of the following:
Types of legumes[edit]
History of legumes[edit]
General legume concepts[edit]
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Persons influential in legumes[edit]
See also[edit]
References[edit]
External links[edit]