Peanut

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Peanut

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Peanut

The Peanut, or groundnut (Arachis hypogaea), is a Species in the Legume or "bean" Family (Fabaceae). The cultivated Peanut was probably first domesticated in the valleys of Peru. It is an annual herbaceous Plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs, no terminal leaflet), each leaflet 1 to 7 cm (3/8 to 2 3/4 in) long and 1 to 3 cm (3/8 to 1 inch) broad. The Flowers are a typical peaflower in shape, 2 to 4 cm (¾ to 1½ in) across, yellow with reddish veining. After pollination, the Fruit develops into a legume 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 Seeds, which forces its way underground to mature. Hypogaea means "under the earth."

Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.

History

The domesticated Peanut is an amphidiploid or allotetraploid, meaning that it has two sets of chromosomes from two different species, thought to be A. duranensis and A. ipaensis. These likely combined in the wild to form the tetraploid species A. monticola, which gave rise to the domesticated Peanut. This domestication might have taken place in Paraguay or Bolivia, where the wildest strains grow today. In fact, many pre-Columbian cultures, such as the Moche, depicted Peanuts in their art.

Archeologists have (thus far) dated the oldest specimens to about 7,600 years found in Peru. Cultivation spread as far as Mesoamerica where the Spanish conquistadors found the tlalcacahuatl (Nahuatl = 'Peanut' whence Mexican Spanish, cacahuate and French, cacahuete) being offered for sale in the marketplace of Tenochtitlan (Mexico City). The plant was later spread worldwide by European traders.

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Bean

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Bean

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Bean

Bean is a common name for large Plant Seeds of several genera of the Family Fabaceae (alternately Leguminosae) used for human food or animal feed.

The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw. Thus the term "green beans" means "green" in the sense of unripe (many are in fact not green in color). In some cases the beans inside the pods of green beans are too small to comprise a significant part of the cooked Fruit.

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Pea

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Pea

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Pea

A Pea is most commonly the small spherical seed or the seed-pod of the Legume Pisum sativum. Each pod contains several Peas. Peapods are botanically a Fruit, since they contain Seeds developed from the ovary of a (Pea) Flower. However, Peas are considered to be a vegetable in cooking. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon Pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several Species of Lathyrus.

P. sativum is an annual Plant, with a life cycle of one year. It is a cool season crop grown in many parts of the world; planting can take place from winter through to early summer depending on location. The average Pea weighs between 0.1 and 0.36 grams. The species is used as a vegetable, fresh, frozen or canned, and is also grown to produce dry Peas like the split Pea. These varieties are typically called field Peas.

The wild Pea is restricted to the Mediterranean basin and the Near East. The earliest archaeological finds of Peas come from Neolithic Syria, Turkey and Jordan. In Egypt, early finds date from ca. 4800–4400 BC in the Nile delta area, and from ca. 3800–3600 BC in Upper Egypt. The Pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan ca. 2000 BC, in Harappa, Pakistan, and in northwest India in 2250–1750 BC. In the second half of the 2nd millennium BC this pulse crop appears in the Gangetic basin and southern India.

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Nut

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Nut

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Nut

A Nut is a hard-shelled Fruit of some Plants having an indehiscent Seed. While a wide variety of dried Seeds and Fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts. Nuts are an important source of nutrients for both humans and wildlife.

Nuts are a composite of the seed and the fruit, where the fruit does not open to release the seed. Most seeds come from fruits, and the seeds are free of the fruit, unlike nuts like hazelnuts, hickories, chestnuts and acorns, which have a stony fruit wall and originate from a compound ovary. Culinary usage of the term is less restrictive, and some nuts as defined in food preparation, like pistachios and Brazil nuts, are not nuts in a biological sense. Everyday common usage of the term often refers to any hard walled, edible kernel, as a nut.

Botanical definition

A nut in botany is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall. Most nuts come from the pistils with inferior ovaries (see flower) and all are indehiscent (not opening at maturity). True nuts are produced, for example, by some plant Families of the order Fagales.

Order Fagales

Family Fagaceae

• o Beech (Fagus)


• o Chestnut (Castanea)


• o Oak (Quercus)


• o Stone-oak, Tanoak (Lithocarpus)

Family Betulaceae

• o Alder (Alnus)


• o Hazel, Filbert (Corylus)


• o Hornbeam

Culinary definition and uses

A nut in cuisine is a much less restrictive category than a nut in botany, as the term is applied to many seeds that are not botanically true nuts. Any large, oily kernel found within a shell and used in food may be regarded as a nut.

Because nuts generally have a high oil content, they are a highly prized food and energy source. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, or pressed for oil that is used in cookery and cosmetics. Nuts (or seeds generally) are also a significant source of nutrition for wildlife. This is particularly true in temperate climates where animals such as jays and squirrels store acorns and other nuts during the autumn to keep them from starving during the late autumn, all of winter, and early spring.

Nuts used for food, whether true nut or not, are among the most common food allergens.

Some fruits and seeds that do not meet the botanical definition but are nuts in the culinary sense:

* Almonds, Pecans and Walnuts are the edible seeds of drupe fruits — the leathery "flesh" is removed at harvest.
* Brazil nut is the seed from a capsule.
* Candlenut (used for oil) is a seed.
* Cashew nut is a seed.
* Gevuinanut
* Horse-chestnut is an inedible capsule.
* Macadamia nut is a creamy white kernel (Macadamia integrifolia).
* Malabar chestnut
* Mongongo
* Peanut is a legume.
* Pine nut is the seed of several Species of pine (coniferous trees).
* Pistachio nut is the seed of a thin-shelled drupe.

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Loment

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Loment

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Loment

A Loment is a type of modified Legume that breaks apart at constrictions occurring between the segments of the Seeds. Being a legume, it is dry at maturity and is dehiscent, meaning that it will split open at maturity.

Tick trefoil (Desmodium) and sweet vetch (Hedysarum) are two genera that exhibit this Fruit type, which is found particularly in the Hedysareae tribe of the Family Fabaceae, with the exception of the peanut.

A closer look at the photo above shows another typical characteristic of members of the Pea Family, to belabor the obvious, they produce pea pods. In our mystery Plant, the pods are not cylindrical as in string beans or snap peas, but are long and flattened with the peas separated into "Loments"--segments that contain one seed each. The photo below provides a better look.

One fertilized flower on our mystery plant will produce 3-5 Loments that start out being pale green and transected by darker green veins that bring nutrients to the peas as they develop. A second photo (below) uses backlighting to reveal the immature peas, i.e., the seeds of the plant that show as dark shadows at the center of each Loment. As the peas mature, the skin of the Loments becomes dark green and leathery, and the constricted area between them turns brown and becomes brittle.

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Legume

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Legume

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Legume

A Legume in botanical writing is a Plant in the Family Fabaceae (or Leguminosae), or a Fruit of these specific Plants. A Legume Fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. A common name for this type of Fruit is a pod, although the term "pod" is also applied to a few other Fruit types, such as vanilla and radish. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soy, and peanuts. Locust trees (Gleditsia or Robinia), wisteria, and the Kentucky Coffeetree (Gymnocladus dioicus) are all legumes.

History

The term Legume, is derived from the Latin word legumen (with the same meaning as the English term), which is in turn believed to come from the verb legere "to gather." English borrowed the term from the French "légume," which, however, has a wider meaning in the modern language and refers to any kind of vegetable; the English word Legume being translated in French by the word légumineuse.

The history of Legumes is tied in closely with that of human civilization, appearing early in Asia, the Americas (the common Phaseolus bean in several varieties), and Europe (broad beans) by 6000 BC, where they became a staple, essential for supplementing protein where there was not enough meat.

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