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legume(lĕ`gyo͞om, lĭgyo͞om`), common name for any plant of the family Leguminosae, which is called also the pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
..... Click the link for more information. , legume, pea, or bean family. The word is often used loosely in the plural for vegetables in general. Botanically, a legume is the characteristic fruit of the pulse family plants, called also leguminous plants. It is a podpod
dehiscent fruit of a member of the family Leguminosae (pulse family). At maturity the pod splits along its two seams and releases the enclosed seeds.
..... Click the link for more information. which usually splits along two sides, with the seeds attached along one of the sutures. The family Leguminosae is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
..... Click the link for more information. , class Magnoliopsida, order Rosales.
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A dry, dehiscent fruit derived from a single simple pistil; common examples are alfalfa, beans, peanuts, and vetch.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
1. the long dry dehiscent fruit produced by leguminous plants; a pod
2. any table vegetable of the family Fabaceae (formerly Leguminosae), esp beans or peas
3. any leguminous plant
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005