legume

Etymology

Borrowed from French légume, from Latin legūmen (“bean”). Doublet of legumen.

noun

1. (botany) The fruit or seed of leguminous plants (as peas or beans) used for food.
2. (botany) Any of a large family (Fabaceae, syn. Leguminosae) of dicotyledonous herbs, shrubs, and trees having fruits that are legumes or loments, bearing nodules on the roots that contain nitrogen-fixing bacteria, and including important food and forage plants (as peas, beans, or clovers).
3. (botany) A pod dehiscent into two pieces or valves, and having the seed attached at one suture, as that of the pea.