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Food legumes traditionally refer to those species that are consumed directly in the human diet as mature dry seeds but occasionally as immature green seeds or as green pods with the immature seeds enclosed. They do not include species that provide leaf or stem tissues that are used as cooked or uncooked greens, and they also exclude oil‐bearing legumes [(e.g., soybeans (Glycine max (L.) Merr.)] and those used for forage and pasture [e.g., alfalfa (Medicago sativa L.), clover (different species belonging to the genus Trifolium L.), etc.] (Calles, 2016). An alternative term for the edible seeds of leguminous plants is “pulse,” from the Latin puls, meaning pottage.

The descriptive terminology “peas and beans” is frequently used interchangeably; most round‐seeded types with trailing or vining growth habits and many small leaflets are classed as peas. Examples of these include field peas, cannery peas, garden peas (all various forms of Pisum sativum L.), chickpeas (Cicer arietinum L.), and lentils (Lens culinaris M.). In contrast, beans are most commonly slightly flat‐seeded, with herbaceous stems bearing relatively large, well‐defined trifoliate leaves and growth habits varying from distinctly bushy to trailing and twining (Hardenburg 1927).