Legumes (/ˈlɛɡjuːm, ləˈɡjuːm/) are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for...

The Fabaceae (/fəˈbeɪsi.iː, -ˌaɪ/) or Leguminosae, commonly known as the legume, pea, or bean family, are a large and agriculturally important family of...

Wild tare or tare is the name given to several flowering plants of the pea family (Fabaceae), of the genus Vicia, or 'vetch', hence they look very similar...

Root nodules are found on the roots of plants, primarily legumes, that form a symbiosis with nitrogen-fixing bacteria. Under nitrogen-limiting conditions...

Look up cassia or Cassia in Wiktionary, the free dictionary. Cassia typically refers to cassia bark, the spice made from the bark of East Asian evergreen...

The Legume Information System (LIS) is legume sciences portal specifically for legume breeders and researchers, established and supported by the Agricultural...

The lentil (Vicia lens or Lens culinaris) is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and...

The legume lectins (or L-type lectins) are a family of sugar-binding proteins or lectins found in the seeds and, in smaller amounts, in the roots, stems...

nitrogen-fixing bacteria have symbiotic relationships with plants, especially legumes, mosses and aquatic ferns such as Azolla. Looser non-symbiotic relationships...

small and large commercial producers, both as grain legume and as an oil crop. Atypically among legumes, peanut pods develop underground leading botanist...