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Draft:Outline of legumes

From Wikipedia, the free encyclopedia

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

Legumes (/ˈlɛɡjm, ləˈɡjm/) 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-enhancing green manure. Well-known legumes include beans, chickpeas, peanuts, lentils, lupins, 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?

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Legumes can be described as all of the following:

Types of legumes

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History of legumes

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History of legumes

General legume concepts

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Persons influential in legumes

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See also

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References

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