legume

Thousands of children may be avoiding peanut allergies thanks to research indicating that early exposure to—rather than avoidance of—the legume is key.

From Slate ● Oct. 23, 2025

At the Shoreline Fuel Mart, the longtime home of the languishing legume, an employee answered a phone call from a Times reporter this week with a sigh, saying: “Everybody keeps calling us about this.”

From Los Angeles Times ● Jan. 9, 2025

He added, "Soybeans are a legume that contains a great deal of protein. Soybeans are 40% protein, while wheat is only 10%. Therefore, the more soybeans you use, the more protein you have."

From Salon ● Oct. 24, 2024

Depending on the nitrogen available in the soil, legume plants can be in different states: lacking nitrogen, in a partnership with the bacteria, or using nitrogen from inorganic sources like nitrate.

From Science Daily ● May 23, 2024

This may be accomplished by adding soil from an area where the legume does well to the new area, or the seed may be inoculated with commercial cultures before seeding.

From A Living from the Land by William B. Duryee

People across the world adapt to a more agrarian lifestyle, learning to fill the land with root vegetables, grains and legumes.

From Science Daily ● Sep. 22, 2026

But over the years, the mushy yellow-brown legumes "became an acquired taste like a strong cheese can, because you know how cheese can smell like dirty socks," the 47-year-old Arizonan said.

From Barron's ● Jun. 22, 2026

Khichdi, derived from the Sanskrit word khicca, meaning a dish made with rice and legumes, dates back to the ninth century B.C.

From Salon ● Jun. 7, 2026

Lesley Burnside, whose 15-year-old son Joe has severe allergies to eggs, nuts and legumes, said the pressure does not ease as children move through the school system.

From BBC ● Jun. 1, 2026

“Perhaps you’d find that you prefer broccoli to flesh and legumes to legs.”

From "Ella Enchanted" by Gail Carson Levine