Legumes, in the family Fabaceae, are known for their stipulate compound leaves, bean or pea style fruit, and abilities to fix nitrogen. Tuberous legumes are unique in their elongated or enlarged roots that are often edible, high in protein and starches, and have the potential to act as natural bio-drills to break up compacted soils. The tubers and many other parts of the plant like beans/seeds, flowers, and shoots are edible. These legumes hail from countries across the world with varied cultural histories, many with ancient roots in food and medicine, giving them a unique ethnobotanical background.
Over time, UVM PSS students will study 10 legumes and share their findings here:
- Apios americana (groundnut, hopniss),
- Glycine tomentella (wild soybean),
- Lathyrus linifolius (everlasting pea),
- Melilotus alba (white sweet clover),
- Pachyrhizus tuberosus (Jicama),
- Phaseolus coccineus (Scarlet runner bean),
- Psophocarpus tetragonolobus (winged bean),
- Sphenostylis stenocarpa (African yam bean),
- Vigna lanceolata (Bush carrot), and
- Vigna vexilata (Zombi pea).