of, relating to, or belonging to the Fabaceae (formerly Leguminosae), a family of flowering plants having pods (or legumes) as fruits and root nodules enabling storage of nitrogen-rich material: includes peas, beans, clover, gorse, acacia, and carob
Any of a large number of eudicot plants belonging to the family Leguminosae (or Fabaceae). Their characteristic fruit is a seed pod. Legumes live in a symbiotic relationship with bacteria in structures called nodules on their roots. These bacteria are able to take nitrogen from the air, which is in a form that plants cannot use, and convert it into compounds that the plants can use. Many legumes are widely cultivated for food, as fodder for livestock, and as a means of improving the nitrogen content of soils. Beans, peas, clover, alfalfa, locust trees, and acacia trees are all legumes.