The Encyclopedia Americana (1920)/Legume
LEGUME, lĕg'ūm, the fruit or seed of plants of the Leguminosæ or pulse family. The seed vessel, or pod, has one cell and two valves; is generally dehiscent, opening down both sides, the seeds being borne on the ventral suture. Peas and beans form the most familiar members of the group. Indehiscent legumes, which at maturity break into one-seeded parts, are known as loments.