Beans, peas, lentils, soya… Legumes have a butterfly-shaped flower, roots that fix nitrogen in the soil and seeds rich in protein. In short, that's good!
Eaten fresh (green beans, snow peas, peas ...) or dry (lentils, beans, soybeans, split peas, chickpeas ...), the seeds produced by the great fabaceae family have many nutritional qualities, somewhat forgotten today. hui in favor of meat. Rich in fiber, B vitamins and minerals, they are an important source of protein and are low in fat. In association with cereals, they constitute a balanced dish, and a protein contribution more economical and ecological than meat.
Consumed around the world for centuries, pulses lend themselves to varied and easy to digest recipes.
Chase away the memories of bad canteen grub!
Salted lentils, cassoulets from the South-West, Mexican chili con carne, Indian dal, hummus and oriental falafels, but also tasty mashed potatoes, soups and salads are yours.
Simple and economical preparations, which will be even better if it comes to the production of the garden.
Why grow legumes?
In addition to their nutritional qualities, legumes are a real asset for the vegetable garden, because their roots fix nitrogen from the air in the soil, an essential element for good plant growth.
To take advantage of their fertilizing effect, change their place in the garden every year, sowing them after a vegetable that depletes the soil, such as tomato where the cabbage. The beans and beans are easy to grow, for peas, think of mulch the soil, as they cannot stand drought.
You can also sow it in the form ofgreen manure - like vetch - between two cultures. The nitrogen supply is also interesting in compost: remember to throw in your legume tops.
To read: "I grow peas, broad beans, beans ... proteins in my vegetable garden", by Blaise Leclerc, published by Terre Vivante.