- Author: Cheryl Carmichael, Master Gardener
PULSE, n. from the Latin word puls meaning porridge of beans, peas, etc.
1. the edible seed of peas, beans, lentils or any similar plants producing pods.
2. any plant producing pulse.
A legume is a category of plants that produce seeds in pods that split open on two sides to reveal the fruits. When used as a dry grain the seed is called a pulse. Plants in this category are grown for human consumption, forage or cover crops to fix nitrogen in the soil.
The United Nations Food and Agriculture Organization, to define legume crops that are harvested for dry grains, uses the term pulse. While green beans and peas are in the same plant family they are identified as “vegetables” because they are harvested while young and green. Other legumes that produce pods are excluded from the pulse group because they are harvested for oil extraction or forage. Horticulturally, most legumes are notable for their capacity to enrich the soil due to the symbiotic nitrogen-fixing bacteria in their roots.
Common examples of a pulse include beans, lentils, and chickpeas. Common examples of legumes that are harvested for oil production are soybeans and peanuts. Examples of legumes that are grown for forage include alfalfa, clover.
For a fun, scientific video about the humble pulse check out America's Test Kitchen YouTube video called “The Science of Our Favorite Pulse, The Humble Chickpea/ What's Eating Dan?”