Leguminous

Leguminous refers to plants in the family Fabaceae (also known as Leguminosae) and to the seeds or fruits they produce, the legumes. The legume fruit is typically a dry pod that splits along two seams when mature. Leguminous plants vary from herbaceous annuals to woody trees and shrubs, and include many crops and forage species.

Many leguminous plants form symbiotic relationships with nitrogen-fixing bacteria in root nodules. Rhizobium or similar microbes convert atmospheric nitrogen into forms usable by the plant, which can enhance soil fertility and reduce the need for synthetic nitrogen fertilizers. As a result, legumes are often used as cover crops or green manures to improve soil structure and nutrient content.

Legumes are important for food and feed. Major human-consumed legumes include beans, lentils, peas, chickpeas, soybeans, and peanuts. They are typically high in protein, fiber, and various micronutrients, making them a staple in many diets. In agriculture, legume crops provide edible seeds, edible oils (in some species), and are also grown as fodder for livestock. In horticulture and agroforestry, leguminous trees and shrubs (such as acacia, tamarind, and carob) are valued for shade, soil improvement, and timber or fruit production in some regions.

Diversity and distribution: Legumes are widespread across climates, from tropical to temperate regions, with thousands of species adapted to diverse habitats. They play a key role in sustainable farming systems due to their nitrogen-fixing ability and versatile uses.