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

Cultural staples like hummus, muhammara, guacamole and Ethiopian legume stews all fall under the purée umbrella.

From Salon ● May 16, 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

A recent study, which referred to carob as a “neglected legume of the Mediterranean Basin,” called it a functional food due to its fiber and mineral content.

From Seattle Times ● Apr. 8, 2024

The legume or pod is a dry monocarpellary unilocular many-seeded fruit, formed from one carpel, dehiscing both by the ventral and the dorsal suture.

From Encyclopaedia Britannica, 11th Edition, Volume 11, Slice 3 "Frost" to "Fyzabad" by Various

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

For legumes, the risk reduction increased steadily up to around 170 grams per day, eventually reaching about 30%.

From Science Daily ● May 26, 2026

The article described a fungus, Rhizoctonia leguminicola, which commonly grows on many species of legumes during the summer months in soggy climates.

From "Into the Wild" by Jon Krakauer