Look up: Legume

1. legume
   A family of plants, including many valuable food and forage species, such as peas, beans, soybeans, peanuts, clovers, and alfalfas. They can convert nitrogen from the air to build up nitrogen in the soil.
   Found on http://www.cahe.nmsu.edu/news/aggloss.ht
   
   
2. Legume
   A plant whose roots form an association with soil borne bacteria that can capture atmospheric nitrogen. A good example of this are soybeans.
   Found on http://www.emilycompost.com/garden_gloss
   
   
3. Legume
   A member of the pea family that possesses root nodules containing nitrogen-fixing bacteria.
   Found on http://filebox.vt.edu/cals/cses/chagedor
   
   
4. Legume
   Plant family Leguminoseae, and its members, which contains root nodules and is capable of symbiotic nitrogen fixation with bacteria of the genus Rhizobium e.g. alfalfa, clover, beans, peas.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
5. legume
   [n] - the fruit or seed of any of various bean or pea plants consisting of a two-valved case that splits along both sides when ripe and having the seeds attached to one edge of the valves 2. [n] - an erect or climbing bean or pea plant of the family Leguminosae 3. [n] - the seedpod of...
   Found on http://www.webdictionary.co.uk/definitio
   
   
6. Legume
   A one-celled fruit that splits along two sutures or seams, e.g. pea.
   Found on http://www.encyclo.co.uk/local/20901
   
   
7. legume
   a leguminous plant, esp. one grown as a forage or green-manure crop, as any of various clovers, alfalfa, soybean etc.; a leguminous plant is one grown as a forage or green manure crop, such as various clovers, alfalfa, soybeans Category: agriculture, fisheries, forestry - food processing industries
   Found on http://www.mijnwoordenboek.nl/definition
   
   
8. Legume
   Leg'ume (lĕg'um or le*gūm') noun [ French légume , Latin legumen , from legere to gather. So called because they may be gathered without cutting. See Legend .] 1. (Botany) A pod dehiscent into tw...
   Found on http://www.encyclo.co.uk/webster/L/28
   
   
9. legume
   A member of the pea family (Fabaceae) that possesses root nodules containing nitrogen-fixing bacteria. ... (09 Oct 1997) ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
10. legume
    noun the seedpod of a leguminous plant (such as peas or beans or lentils)
    Found on http://wordnetweb.princeton.edu/perl/web
    
    
11. legume
    leguminous plant noun an erect or climbing bean or pea plant of the family Leguminosae
    Found on http://wordnetweb.princeton.edu/perl/web
    
    
12. legume
    (leg´ūm) (lә-gūm´) any plant of the large family Leguminosae. the pod or fruit of one of these plants, such as a pea or bean; this is an important source of protein in a vegetarian diet.
    Found on http://www.encyclo.co.uk/local/21001
    
    
13. Legume
    • (n.) A pod dehiscent into two pieces or valves, and having the seed attached at one suture, as that of the pea. • (n.) The fruit of leguminous plants, as peas, beans, lupines; pulse.
    Found on http://thinkexist.com/dictionary/meaning
    
    
14. legume
    fruit of plants of the order Fabales (q.v.), consisting of the single family Leguminosae, or Fabaceae (peas, beans, vetch, and so on). The dry fruit ... [10 related articles]
    Found on http://www.britannica.com/eb/a-z/l/31
    
    
15. legume
    legume 1. The seedpod of a leguminous plant; such as, peas, beans, or lentils. 2. A seed, pod, or other part of a plant; such as, a pea or bean, used as food. 3. Etymology: 'plant of the group of the pulse family', 1676, from French légume, from Latin legumen, of unknown origin. One suggestion ti...
    Found on http://www.wordinfo.info/words/index/inf
    
    
16. Legume
    Any of thousands of plant species that have seed pods that split along both sides when ripe. Some of the more common legumes used for human consumption are beans, lentils, peanuts, peas, and soybeans. Others, such as clover and alfalfa, are used as animal feed. Legumes have a unique ability to obtai...
    Found on http://www.epa.gov/agriculture/ag101/dai
    
    
17. Legume
    Angiosperm plant species that is a member of the Fabaceae (Pea or Bean) family. These plants form symbiotic relationships with specific bacteria species for the purpose of acquiring nitrogen for growth.
    Found on http://www.physicalgeography.net/physgeo
    
    
18. Legume
    Vegetables within the pea or pod family that include beans, peas, soybeans, peanuts and lentils. These foods are good sources of protein and fiber and should be eaten during pregnancy as part of a well-balanced diet.
    Found on http://www.pregnology.com/AZ/L/2
    
    
19. legume
    legume (le'gyOOm, ligyOOm') , common name for any plant of the family Leguminosae, which is called also the pulse, 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...
    Found on http://www.infoplease.com/ce6/sci/A08292
    
    
20. Legume
    A legume is a dry fruit formed from a single carpel and containing one or more seeds, which are shed when mature. It is the characteristic fruit of the Leguminosae family. Legumes split, often explosively, along both sides and the two halves of the fruit move apart to expose the seeds. A special form of the legume is the lomentum.
    Found on http://www.probertencyclopaedia.com/brow
    
    
21. legume
    Plant of the family Leguminosae, which has a pod containing dry seeds. The family includes peas, beans, lentils, clover, and alfalfa (lucerne). Legumes are important in agriculture because of their specialized roots, which have nodules containing bacteria capable of fixing nitrogen from the air (see...
    Found on http://www.talktalk.co.uk/reference/ency
    
    
22. Legume
    A dry pod-like fruit, belonging to member of the Pea Family, usually dehiscent, opening along longitudinal suture.
    Found on http://www.naturehills.com/plant_glossar
    
    
23. Legume
    The term legume had two closely related meanings in botany, a situation encountered with few botanical common names of useful plants, whereby an applied name could refer to either the plant itself, or to the edible fruit (or useful part).
    Found on http://www.fruitsinfo.com/glossary-l.htm
    
    
24. legume
    A usually dry, dehiscent (splitting open at maturity) fruit derived from one carpel that splits along two sutures
    Found on http://www.virtualherbarium.org/glossary
    
    
25. Legume
    A class of plants that manufacture their own nitrogen while growing; alfalfa and clover are the most common
    Found on http://www.gaitedhorses.net/Articles/Hor