The New International Encyclopædia/Legume

LEGUME, lĕg′ūm or lḗ-gūm′ (Fr. légume, from Lat. legumen, bean, from legere, to gather). A dry, dehiscent fruit which consists of one carpel. This dehisces (opens) by splitting down both sides, as in the pea, bean, etc. It is characteristic of the Leguminosæ or pea family, and is commonly spoken of simply as a ‘pod.’ See Fruit.