Leguminosae/Legumes

A family of plants producing pods, often with large seeds. In some variations, such as French beans and mange tout, the pods are also edible. But in many, such as kidney beans, the pods are poisonous unless held at boiling temperature for a minimum of ten minutes. Legumes in general absorb nitrogen from the air, which makes them rich in sources of protein and gives them a useful role in maintaining the fertility of the soil.

In French the word "legume" has a looser definition - simply meaning vegetable. See "Pulses".

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.