Overview

A legume is both a type of simple dry fruit and the common name for plants in the pea family. Botanically, a legume fruit develops from a single carpel and typically opens along two seams to release the seeds. Many species that produce these fruits belong to the plant family Fabaceae, whose members include familiar crops and wild species.

Botanical characteristics

The characteristic legume fruit is a pod that contains one or more seeds. When mature the pod often dehisces (splits) on one or both sides to free the seeds. Inside, the seeds are the edible part in most cultivated legumes; when harvested dried they are commonly referred to as pulses. Variations occur: some pods remain closed or are modified, and a few members of the family produce fruits that do not fit the typical pod form.

Ecology and biology

Many legumes form symbiotic relationships with nitrogen‑fixing soil bacteria, which colonize root nodules and convert atmospheric nitrogen into forms usable by plants. This association improves soil fertility and is a key reason legumes are widely used in crop rotations, cover cropping and sustainable farming systems.

History and domestication

Legumes have been part of human diets for millennia. Early agricultural societies domesticated species such as lentils, peas and broad beans as sources of protein and calories. Over time a broader range of species—soybean, chickpea, common beans and others—became global staples and industrial crops.

Uses and examples

Legumes are important for food, feed and industry. Common edible examples include peas, beans, lentils, chickpeas, soybeans and peanuts. They supply protein, oil and dietary fiber, and are used as animal fodder, green manure and cover crops. Typical applications:

  • Human nutrition: dried pulses, fresh pods and processed products.
  • Agriculture: soil improvement and nitrogen management.
  • Industry: vegetable oils, protein concentrates and fibre sources.

Distinctions and notable facts

The term "legume" can refer to the fruit type, the harvested seed (pulse), or the plant family—context matters. Not every plant in the family produces the textbook splitting pod, and some non-Fabaceae fruits may be colloquially called pods. For concise botanical definitions see descriptions of the dry fruit type and of the family Fabaceae.