Legumes
Legumes are plants in the pea family Fabaceae, or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.
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Research Mentions
Deciphering Plant-Microbe Symbioses: A Molecular Blueprint for Prec...
Understanding how plants recruit helpful soil microbes could lead to farming practices that use f...
WUSCHEL Transcription Factor: From Stem Cell Maintenance to Crop Im...
Same gene that tells a plant how to keep growing and regenerating itself could soon help scientis...
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 ...
CLE peptides in plant-biotic interactions.
Same molecular signals that help legumes team up with soil bacteria to naturally fertilize themse...
Tomato leaf curl Palampur virus: an emerging begomovirus threatenin...
Tomatoes and cucumbers from South Asian farms are increasingly being wiped out by a whitefly-carr...
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...
Survey of scientific production on bio-inputs in Northern and North...
The beans and grasses that feed millions of people in tropical regions can grow without synthetic...
