What does legume mean?
A legume is a plant of the pea family or, in culinary usage, an edible seed such as a bean, pea, lentil, or chickpea. Legumes are widely cultivated because they are rich in protein, fiber, and other nutrients. The term can also denote the pod that develops from the flower of a leguminous plant. In agriculture, legumes are especially valuable because many form partnerships with nitrogen-fixing bacteria in their roots, allowing them to obtain nitrogen from the air. This biological process can improve soil fertility and reduces the need for nitrogen fertilizer in crop rotations. Although the word has a broad botanical meaning, most people encounter it in discussions of food, farming, or plant families. Its synonym pulse is common in Britain and increasingly used in formal food and agricultural contexts in North America.
nounA member of the pea family, especially one cultivated for its edible seeds, such as a bean, pea, lentil, or chickpea. The term may also refer to the seed-bearing pod itself.
- A plant in the pea family, especially one cultivated for its edible seeds.
- An edible seed such as a bean, pea, lentil, or chickpea.
- The pod or fruit of a leguminous plant.
- A member of the legume family as a whole.
"She added chickpeas and black beans to the stew, making it a hearty dish rich in legumes."
"The rotation includes legumes, which help restore nitrogen to the soil."
"This soup is made with a mixture of dried legumes and root vegetables."
The plural is used for individual edible pulses, for plants of the pea family, and for the broader group collectively.
"The store sells several kinds of dried legumes in bulk."
Legumes enlist soil bacteria to capture atmospheric nitrogen, turning them into both nutritious food and natural fertilizers.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does legume come from?
The word entered English through French légume from Latin legumen, meaning a pulse or bean. Latin forms derived from the same root contributed to terms such as leguminous and legumaceous, which describe the pea family or plants belonging to it. The root is also reflected in the coined name leguminin for a storage protein found in legume seeds.
How legume is actually used
In culinary contexts, legume usually refers to beans, peas, lentils, and chickpeas. In botanical contexts, it is a broader taxonomic term encompassing the pea family and its characteristic seed pods.