Beans
A bean is the seed of plants in many genera of the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are sold fresh or preserved through drying. Beans have been cultivated since the seventh millennium BCE in Thailand, and since the second millennium BCE in Europe and in Peru. Most beans, with the exception of peas, are summer crops. As legumes, the plants fix nitrogen and form seeds with a high protein content. They are produced on a scale of millions of tons annually in many countries, with India as the largest producer.
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Research Mentions
Integrating metagenomics into legume breeding: A breeder-centered r...
The beans, lentils, and peas you grow or eat could become far more resilient to drought and poor ...
Unearthing Root Response Mechanisms to Soil Compaction in Legumes.
Compacted soil — caused by heavy farm equipment, foot traffic, or even heavy rain — is quietly re...
Soil bacteria inoculants give small-scale farmers a cheap yield boost
If you grow legumes like beans or peas, the right soil bacteria can fix atmospheric nitrogen dire...
Coordination of PTI and ETI in legume-rhizobium mutualism.
Every bean, pea, or clover you grow depends on underground bacteria that fertilize the soil for f...
How bean plants and soil bacteria survive climate stress together
The bean plants and peas in your vegetable bed rely on a hidden bargain with soil bacteria that t...
Scientists say how long beans and peas bloom deserves far more study
The pole beans and peas in your garden keep setting flowers for weeks, and that long bloom window...
Plants evolved double-acting proteins that jam insect digestion
The seeds and grains in your vegetable patch already carry built-in pest defenses, and understand...
How legume roots build tiny homes for nitrogen-making bacteria
The pea and bean plants in your vegetable bed grow those pinkish root nodules by running an inter...
