What belongs to the legume family. Legumes and their beneficial properties. ornamental leguminous plants

The legume family is quite extensive. Its representatives can be found in the most remote parts of the globe - in the harsh conditions of the Far North, as well as in the most sultry sand zones. They take a variety of forms, can grow to enormous sizes, being trees, and can be tiny specimens.

The benefits of legumes

Many already know that fiber is an important element of food, contributing to normal bowel function. It only takes 1 cup of black beans to double your daily fiber requirement. To this will be added the following trace elements, of which they contain more than 20% of the daily norm, including vitamin B9 (folic acid):

• potassium,
• manganese,
• magnesium,
• copper,
• molybdenum,
• phosphorus,
• iron.

Calorie content will stop at around 200-230 kcal, saturating for a longer time than other products. Since the proteins contained in them well satisfy hunger and create a feeling of satiety even while on a diet.

This product is well suited for people with diabetes because it does not increase glucose levels. The body uses plant-derived complex carbohydrates slowly, providing sustained nutrition to the muscles and nervous system. If you eat legumes daily, you can significantly lower blood sugar, blood pressure, get rid of tachycardia, and also prevent heart disease and diabetes.

Modern research shows that legumes are good antioxidants and can be used to rejuvenate the body. Because they prevent oxidative processes in cells that act destructively on them. Regular consumption of nutrients and plant fibers will have a beneficial effect on the digestive tract and help prevent the development of tumors.

general characteristics

Extensive list of legumes has about 18 thousand species. Due to their nutritional properties, they are widely used among people and animals.

The root system has small tubers formed from a special tissue. It appears as a result of the vital activity of bacteria that fix nitrogen. Thanks to them, the plant and the soil receive the necessary nutrition.

The fruits of legumes are also very diverse, some species can reach a length of one and a half meters. These plants are an important part of the flora, as they are 10% of the flowering species. List of the most popular legumes consists of the following plants:

• beans,
• lentils,
• wiki,
• chickpeas
• peas,
• sainfoin,
• lupine,
• fodder beans,
• common peanut.

soy and vetch

Soy. This representative of legumes leads the popularity rankings. Since it is grown in almost all corners of the planet. Soy is a common food product valued for its high protein and fat content. Due to its nutritional value, it is an indispensable component of the composition used for animal feed.

Vika. This type of legume is considered the main one. People use it for their nutrition, it is also good for raising animals. Vetch is fed to livestock in the form of crushed grains, silage, hay, grass meal.

Beans and lentils

Beans. This product contains the largest amount of nutrients. For example, it contains a lot of amino acids, vitamins, carbohydrates, minerals, proteins and carotene. Regular consumption of beans can saturate the body with almost everything necessary for its life. Beans can be consumed as a separate product, or in combination with others, it is also harvested for future use. Beans, according to research, can stimulate the immune system to get rid of many diseases.

Lentils. This legume is known for being rich in protein, minerals and essential amino acids for health. Moreover, lentils contain a high percentage of folic acid. Used as cereals and animal feed.

Esparcet and chickpeas

A product of the legume family sainfoin is used for raising animals. For this, its seed is used, a grass that is not inferior in nutritional value to alfalfa. This plant is a valuable honey crop.

A legume called chickpea is widely distributed throughout the world. The list of products that include chickpeas as the main ingredient is quite extensive. It has been known since time immemorial, the countries of Africa, Western and Central Asia, North America, and the Mediterranean love to eat it. It is also given to feed livestock.

chickpea beans fry and boil, prepare side dishes, pies, canned food from it, use it as one of the ingredients for cooking soups, national dishes. There is a large list here. Due to the high content of protein and fiber and the almost complete absence of fat, beans are indispensable in the diet and vegetarian menu.

Peas and lupins

This bean culture has been known for a long time. Pea fruits are the richest natural source squirrel. In terms of nutritional value, they are compared with meat, since the content of amino acids, vitamins, fiber, starch and sugar rolls over. Green pea very tasty, it is eaten fresh, dried or canned, yellow is soaked and boiled nutritious porridge, etc.

The lupine plant is also on the list of legumes. He grows in cold areas, it is often referred to as northern soy due to its high protein (30-48%) and fat (14%) content. The plant has been known for a long time, various dishes are prepared from it and animals are fed. Lupine is also known as an excellent environmentally friendly fertilizer, it is used in pharmacology and forestry.

broad beans and common peanuts

In world agriculture, this culture is one of the oldest. In Europe, it is mainly used as feed. Grain, greens, silage, straw are used. This highly nutritious product is a valuable component of compound feed, since bean protein is perfectly absorbed by the animal body.

The list of the most popular legumes is completed by the common peanut. In various industries use fatty oil obtained from the seeds of the plant. Thanks to him, peanuts hold the position of a highly nutritious product among legumes, successfully placed in second place. The fruits contain 42% oil, 22% protein and 13% carbohydrates. Most often, they are fried before use, the vegetative part is used for animal feed.

These legumes are very valuable for their nutritional properties. Therefore, many believe that eating them can cause weight gain, but this belief is only half true. Despite the fact that this group of foods is high in calories, legumes are plant-based, so they are harmless if you do not combine other high-calorie foods with them. The above list is far from the entire list of legumes suitable for consumption, which gives wide field for gastronomic experiments with different species that will surely find their place on your table.

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Useful properties of beans

Legumes are used for the prevention and dietary treatment of such diseases:

• some disorders of the gastrointestinal tract;
• pathologies of the cardiovascular system;
• dysfunction of the liver and kidneys;
• emotional disturbances;
• urinary disorders and swelling;
• certain types of legumes are used in diabetic diets (beans and).

Legumes are included in the diet during pregnancy. It is believed that regular consumption of them helps to strengthen the immune system and increase the functionality of the brain. Legumes have such a powerful healing effect due to the features of the composition:

• contain manganese, and;
• high content of amino acids;
• a lot of useful vegetable;
• many ;
• optimal ratio of proteins, fats and carbohydrates;
• low glycemic index.

Danger and contraindications to the use of beans

Protein, which is part of any legumes, is enough hard to digest. Therefore, instead of benefit, legumes can also be harmful if:

• you have chronic or acute inflammation of the stomach or intestines;
• there was an exacerbation of diseases of the biliary tract;
• you are prone to gas formation;
• your body is not absorbing calcium well;
• in the presence of allergies or individual intolerance.

Do not forget that excessive consumption of legumes can harm even a healthy person!

Remember that improperly cooked beans can be dangerous!

Legumes in a healthy diet and for weight loss

In dietetics, it is believed that legumes should be at least 7-9% from the general diet. Due to their high nutritional value and, at the same time, low calorie content, legumes perfectly saturate and do not allow the feeling of hunger to develop for a long time. To lose weight with them, you can do the following:

• use legumes as a substitute for side dishes from, and cereals;
• use substitutes for many products made on a bean basis (for example, soybean oil,);
• in combination with legumes - an excellent basis for hearty dietary soups and salads;
• exist nutritional supplements(for example, with alfalfa), which also help to lose weight.

In cooking and medicine, a huge number of legumes are used, the range of their use is large. There are many healthy and tasty recipes that can be an excellent basis for a healthy diet.

legumes, or Moth (lat. Fabaceae = Leguminosae = Papilonaceae)- a family of dicotyledonous plants, many of which have a high nutritional value and some are grown as ornamental plants. Herbaceous representatives of this family are able to bind and retain atmospheric nitrogen in the soil. The family includes about 24 and a half thousand species of annual and perennial plants, united in more than 900 genera. The family is represented by three subfamilies - Tsezalpinievy, Mimozov and actually Bobov, or Motylkov. Representatives of the subfamilies differ primarily in the structure of the flower.

Humanity has been eating some leguminous plants since the Stone Age, and in different countries the same legume product was treated differently. For example, in Greece, peas were the food of the poor, and in France they were included in the refined menu of the king, in Ancient Egypt lentil bread was an everyday dish, and in ancient Rome this plant was considered medicinal.

Legume family - description

In terms of the breadth of their range, legumes are second only to cereals. In countries with temperate, boreal, subtropical and tropical climates, leguminous plants make up a significant part of the flora. One of the indisputable advantages of legumes is the ability to adapt to a variety of environmental conditions.

The leaves of legumes are alternate, usually complex - trifoliate, pinnate or palmate, with stipules, but there are plants with simple leaves. Bisexual flowers are collected in axillary or terminal capitate, racemose, semi-umbellate or paniculate inflorescences. The upper large petal of leguminous plants is called a sail, the side lobes are called oars, and the fused or stuck together lower petals are called a boat. The fruit of legumes is usually a dry, most often multi-seeded pod, or bean, with two flaps that open when ripe.

Sometimes a mature bean splits into single-seeded parts, but there are plants with a single-seeded bean, which, even when ripe, does not open on its own. Legume seeds usually have large cotyledons without endosperm.

fruit legume plants

Peas

is a genus of herbaceous plants in the legume family. The pea is one of the oldest representatives of the family, introduced into cultivation about 8,000 years ago in the Fertile Crescent region, which consisted of Mesopotamia, the Levant, prehistoric Syria and Palestine. From there, the pea spread west to Europe and east to India. They cultivated peas and Ancient Greece, and in Ancient Rome - mention of it was found in the writings of Theophrastus, Columella and Pliny. In the Middle Ages in Europe, peas became one of the main food resources of the poor, because they could be stored dry for a long time. Cooked peas with lard.

And the first recipe for a dish of green peas was found in a book by Guillaume Tirel, written in the 13th century. Eating green peas came into fashion during the time of Louis XIV, and the peak of the popularity of this crop came in France in the 19th century. In 1906, a work was published that described more than two hundred varieties of peas, and in 1926 the Bonduelle Society was formed, which organized the production of frozen green peas, which still holds the lead in the production of canned and frozen vegetables.

In America, peas appeared thanks to H. Columbus, who brought his seeds to Santo Domingo. It is known that the President of America, Jefferson, who became famous for his love of agronomy, collected a collection of culture samples that served as the basis for breeding early-ripening pea varieties. In 1920, the American inventor Clarence Birdseye proposed a method of freezing green peas, which was quickly mastered by Europeans, and in the state of Minnesota a monument to peas was erected - a giant green statue.

Peas (lat. Pisum sativum)- a typical species of pea, a climbing annual, widely cultivated as a fodder and food plant. The feathery leaves of peas end in branched tendrils with which the plant clings to a support. Peas have large stipules. Moth-like flowers of peas are painted in white, purple or pink. Seeds are slightly compressed spherical peas enclosed in a dense pod.

Sowing pea varieties are divided into three groups:

• shelling peas, the spherical peas of which have a smooth surface. Second and first courses are prepared from dry grains of peeling varieties. They contain a lot of starch and are used both in the food industry and for the manufacture of bioplastics;
• Brain peas are so named because their peas shrivel when ripe and look like a miniature brain. The seeds of brain varieties have a sweet taste and are often mistaken for sugar peas. Brain varieties are used mainly for blanks - usually light varieties are preserved, and dark ones are frozen. Brain peas are not suitable for cooking, because they do not boil soft;
• sugar peas - these varieties do not have a parchment film in the pods. When dried, the seeds of sugar varieties wrinkle strongly due to their high moisture content.

Pea seeds are a source of carbohydrates and vegetable protein, but their main nutritional value lies in the high concentration of mineral salts and trace elements - one pea includes almost the entire periodic table. In addition, the seeds contain fatty acids, natural sugars, dietary fiber and starch. The seeds of the culture contain B vitamins, as well as vitamins A, H, K, E, PP.

Despite the cold resistance of the culture, it is grown only in sunny areas. Soils for peas need moist, but not wet, neutral and light - preferably loamy or sandy. Peas grow best after pumpkin or nightshade crops. In autumn, it is advisable to fertilize the pea plot with humus or compost at the rate of half a bucket per m² or apply mineral fertilizers in the amount of 30-40 g of superphosphate and 20-30 g of potassium chloride per m², and in the spring, immediately before planting, you need to fertilize the soil with ammonium nitrate at the rate of 20 -30 g per unit area.

The best shelling varieties of peas are considered to be early ripening Hezbana, Tires, Alpha, Corvin, Zamira, Misty, early ripening Gloriosa, Vinko, Asana, Abador, mid-early Ashton and Sherwood, mid-ripening Viola, Matrona, Nicholas, Twin and late-ripening variety Resap.

Of the sugar varieties, the ultra-early Meteor peas, as well as Beagle, Little Marvel, early-ripening varieties Medovik, Children's Sugar, early-ripening Calvedon, Onward, Ambrosia, mid-early Sugar Oregon, Alderman, mid-ripening Zhegalova 112, Oscar and late-ripening Inexhaustible 195 have proven themselves well.

Of the brain varieties, the early-ripening peas Vera, the mid-ripening Debut and the late-ripening Belladonna 136 are popular.

chickpeas

Turkish peas, or lamb peas, or bladder, or nahat, or shish, or chickpeas (lat. Cicer arietinum)- a leguminous crop, especially popular in the Middle East. Chickpeas are the basis for many traditional Middle Eastern dishes, including falafel and hummus, as chickpeas have been cultivated in this region for seven and a half thousand years. Chickpeas came to the territory of Rome and Greece in the Bronze Age, and even then several varieties of chickpeas were known. In Rome, these peas were believed to stimulate menstruation, promote sperm production and lactation, and have a diuretic effect.

At the beginning of the 9th century in Europe, chickpeas were already grown everywhere, and in the 17th century they were considered more nutritious and less gas-forming than the sowing or vegetable peas. Today, chickpeas are grown in 30 countries around the world, but on an industrial scale it is grown mainly in North Africa, Turkey, Pakistan, India, China and Mexico.

Chickpea is a herbaceous self-pollinating annual with an upright branched stem, reaching a height of 20 to 70 cm and covered with a glandular pile. Depending on the variety, branching may begin at the base of the stem or in its middle part. The root system of chickpeas is pivotal, the main root reaches a length of one hundred or more centimeters, but the bulk of the roots lies at a depth of 20 cm. Tubers containing nitrogen-fixing bacteria are formed at the ends of the roots. Chickpea leaves are also pubescent, complex, pinnate, consisting of 11-17 obovate or elliptical segments.

The color of the leaves, depending on the variety, can also be green, yellow-green, bluish-green, and sometimes green with a purple tint. During flowering, small white, blue, yellow-green, purple or pink five-segmented flowers open on one-two-flowered peduncles. Chickpea fruit is an oval, oblong-oval or rhombic bean, 1.5 to 3.5 cm long, with a parchment inner layer. Seeds in the amount of one or two can be colored straw-yellow, greenish or bluish-violet.

There is such a pattern: varieties with white flowers produce light seeds, and varieties with pink and purple flowers produce dark seeds. When ripe, beans with seeds do not crack. Chickpea kernels can have an angular shape resembling a ram's head, they can be rounded or angular-rounded, similar to the head of an owl. By size, fine-grained, medium-grained and large-seeded varieties of chickpeas are distinguished.

Chickpea sprouts contain high-quality fats and proteins, a lot of calcium, potassium, magnesium, vitamins A and C, essential acids tryptophan and methionine. The composition of the grains includes protein, oil, carbohydrates, minerals and vitamins A, B1, B2, B3, B6, PP, A and C.

IN agriculture Chickpea is a catch crop that replaces fallow in arid conditions and is used as a precursor for cereals. Chickpea is the most frost-resistant, heat-resistant and drought-resistant of the legumes. In addition, nitrogen fertilizers do not need to be applied under chickpeas, since they themselves are able to extract this element from the air and supply the soil with it. Chickpeas do not require high quality soils, but they will not grow well in weedy or heavy clay soils. Choose well-lit areas with loose, well-drained soil for chickpeas.

Lentils

food lentils, or common, or cultural (lat. Lens culinaris)- herbaceous annual of the genus Lentil of the legume family, one of the oldest crops, widely cultivated as a fodder and food plant. This plant has been known for a long time: even in the Old Testament it is mentioned that Esau exchanged his birthright for lentil stew.

Lentils originated from southeast Asia, but are grown in all countries with a temperate and warm climate. In South America and Australia, lentils are the basis of many national dishes, in India and China they are considered the same national product as rice, and in Germany they are used to prepare a traditional Christmas dish.

The root of lentils is thin, slightly branched and pubescent. The upright branched stem reaches a height of 15 to 75 cm. The next, short-petiolate paired leaves end in a tendril. Stipules of lentils are entire, semi-lanceolate. Thick peduncles are crowned with an axis. Small white, pink or purple flowers, collected in a racemose inflorescence, open in June-July. Hanging rhombic beans about 1 cm long and up to 8 mm wide contain from 1 to 3 flattened seeds with an almost sharp edge. The color of the seeds depends on the variety.

Lentil fruits contain a large amount of iron and vegetable protein, which is easily absorbed by the human body, but the content of tryptophan and sulfur amino acids in lentils is not as high as in other legumes. And it has less fat than peas. One serving of lentils contains 90% of the daily requirement of folic acid. Lentils also contain soluble fiber that improves digestion, potassium, calcium, iron and phosphorus, as well as manganese, copper, zinc, iodine, cobalt, molybdenum and boron, omega-3 and omega-6 fatty acids, vitamins C, A, PP and group B, as well as isoflavones that suppress breast cancer.

Unpretentious to growing conditions, lentils, however, have their own preferences. For example, she prefers loose fertilized sandy and loamy soils of neutral reaction. It grows in heavy soils, and even in acidic ones, but it will not give a good harvest in such soil. Add sand to clay soil, and lime to acid soil, and then it will be possible to sow lentils. The best precursors for lentils are corn, potatoes or winter crops.

There are six varieties of lentils:

• brown, intended mainly for soups. It cooks quickly, especially after pre-soaking, and has a nutty flavor;
• green is unripe brown lentils, which are added to salads, meat and rice dishes;
• yellow - unripe brown lentils without skin;
• red lentils are lentil grains without shells, so the process of making mashed potatoes or soup from them takes only 10-12 minutes;
• black lentils, or Beluga - very small lentils, similar to beluga caviar, after cooking retaining both their color and shape;
• French green lentils, bred in the town of de Puy, which is considered the most delicious and refined. It has a mild aroma, original marble pattern and soft skin. French lentils retain their shape during cooking, so they are used to make soups, salads, casseroles, and are also served as a side dish for fish and meat.

Beans

- a genus of the legume family, uniting almost a hundred species growing in a warm and temperate climate. The common bean (Phaseolus vulgaris) is the most popular species of the genus. Latin America. Varieties of common beans are distinguished by a variety of shapes and colors of leaves, flowers and fruits. Both seeds and bean pods of this ancient plant, which was cultivated in America by the Aztecs, are used for food. After the second trip of Columbus, the bean came to Europe, where it was first grown as an ornamental plant, and only from the end of the 17th century it began to be cultivated as a vegetable crop.

In height, beans can reach from 50 cm to 3 m. Its highly branched and pubescent stem can be straight or curly. The leaves of the beans are ternary, pair-pinnate and long-leaved. Butterfly flowers of white, violet and dark purple color, located on long pedicels of 2-6 pieces, are collected in axillary brushes.

Bean fruits are curved or straight, almost cylindrical or flattened hanging beans, 5 to 20 cm long and 1-1.5 cm wide. The color of the pod varies from pale yellow to dark purple. The beans contain from two to eight elliptical seeds of white or dark purple color, plain or speckled, spotted or mosaic.

Bean seeds contain proteins, carbohydrates, fatty oil, carotene, phosphorus, potassium, zinc, copper, essential amino acids, flavonoids, sterols, organic acids (malonic, citric and malic), as well as vitamins - ascorbic and pantothenic acids, thiamine and pyridoxine. Raw beans, especially those with red seeds, contain lectins that must be neutralized by boiling for 30 minutes. Bean proteins are similar in composition to meat proteins. Soups, side dishes and canned food are prepared from beans. In some cases, beans are a dietary product.

Bean shells are used to make an extract that lowers blood sugar and increases diuresis. In folk medicine, infusions from the leaves of beans are used to treat rheumatism, hypertension, and impaired salt metabolism.

Grow beans in light, well-drained soil fertilized with compost or humus. In composition, it can be loam or sandy loam. The site is best located on a southern or southwestern slope protected from the wind. Beans are divided into three groups:

• with shelling, or grain beans - these varieties are distinguished by the presence of an inner dense parchment layer, therefore they are grown, as a rule, for grain;
• with semi-sugar beans - in these varieties, the parchment layer is not so dense or appears already at a late stage of grain development;
• with sugar, or asparagus beans, these are the most valuable and tasty varieties, since their pods do not have a parchment layer.

Early-ripening beans are represented by the following varieties: Flat long, Homestead, Saxa 615, Caramel, Shakhinya, Golden nectar, Belozernaya 361. Late beans are most often preferred varieties Blue Hilda, Queen Neckar and Beautiful Yas. If you decide to grow asparagus beans, then the best varieties of this variety are Indiana, Bergold, Deer King, Asparagus Gina, Panther, Olga, Paloma Scuba and Pencil Pod.

Of the varieties of curly beans, Violetta, Gerda, Turchanka, Golden Neck, Mauritanian, Lambada, Fatima, Winner and Purple Queen are more often cultivated, and of the bush varieties, the most famous are Butter King, Caramel, Indiana and Royal Purple Pod.

Soya

It is an annual herbaceous plant, a species of the Soya genus of the legume family. Soybeans are cultivated in Southern Europe, Asia, South and North America, South and Central Africa, Australia and the Pacific Islands. Soy, like other legumes, is one of the oldest cultivated plants - the history of its cultivation goes back at least five thousand years: the mention of soy was found in Chinese literature dating back to the third or fourth millennium BC. However, there is an opinion that soybean as a cultivated plant was formed even earlier - 6-7 thousand years ago.

Soybean was introduced into the culture in China, and then it spread to Korea and Japan. The plant entered Europe in 1740 through France, and in 1790 it was brought to England, although it was not until 1885 that it began to be widely cultivated in Europe. In 1898, many soybean varieties from Asia and Europe were brought to the United States, and in the early thirties of the last century this crop was already grown in America on an area of ​​1 million hectares. IN Russian Empire the first soybean crops were produced in 1877 in the territory modern Ukraine- in the Taurida and Kherson provinces.

Currently, genetically modified soybeans are included in many products. The world leader in the production of GM soybeans is the American company Monsanto.

The popularity of edible soy has earned such characteristics as:

• high yield;
• high protein content;
• excellent results in the prevention of cardiovascular diseases and osteoporosis;
• the presence in the grains of the plant of the most valuable substances - vitamins E, PP, A, group B, calcium, potassium, magnesium, sulfur, chlorine, sodium, iron, manganese, copper, aluminum, molybdenum, nickel, cobalt, iodine, linoleic and linolenic acids ;
• unique properties that make it possible to produce from soy healthy foods- soybean oil, milk, flour, meat, pasta, tofu, sauce and others.

In addition to being used as a healthy and inexpensive substitute for meat and milk, soybean is also used as a feed for young farm animals.

The root system of soybean is taproot, the main root is thick, but not very long, and the lateral roots can extend to the sides under the ground for two meters. Soybean stems are thin or thick, erect, creeping or curly, well branched, from 15 to 200 cm or more in height. Lateral shoots depart from the stem at different angles, forming a sprawling, semi-spreading or compact bush. Both stems and shoots of soybeans are covered with yellow, white or brown pile.

When ripe, the soybean stalk becomes brown-yellow or red. Soybean leaves are alternate (except for the first two opposite ones), usually trifoliate, with small stipules. The shape of the leaves, depending on the variety, can be rhombic, broadly ovate, oval, wedge-shaped with blunt or pointed tops. In most varieties, when the fruit ripens, the leaves fall off, which greatly facilitates harvesting. Small white or purple soybean flowers are collected in axillary racemes - sometimes short and few-flowered, and sometimes many-flowered and long.

Soybean fruits are straight, sword-shaped, slightly curved or sickle-shaped beans, convex or flat, light, brown or brown, with reddish pubescence, 3 to 7 in length and 0.5 to 1.5 cm wide. Beans contain from 1 to 4 grains - oval, round, oval-elongated, flat, convex, large, medium or small, green, yellow, brown, black, with a gray, light or dark brown scar.

Soy is drought tolerant, but if you want to get a good harvest, the soil in which it grows must be well moistened. It is better to grow soybeans in areas with fertile loamy or sandy loamy soil, located in the open sun, but protected from the wind.

The soybean species has six varieties:

• semi-cultural;
• Indian;
• Chinese;
• Korean;
• Manchurian;
• Slavic.

On the basis of these subspecies, soybean breeding was carried out, which resulted in many varieties and hybrids. On the territory of the former CIS, varieties of the Manchurian and Slavic subspecies and their hybrids are common. The most popular varieties in southern Russia and Ukraine can be considered Amethyst, Altair, Ivanka, Vityaz 50, Bystritsa 2, Kievskaya 98, Chernovitskaya 8, Romantika, Terezinskaya 2, Deimos, Polesskaya 201, Ros, Veras, Yaselda, Volma, Pripyat and Oressa . In the conditions of the middle zone, the varieties Svetlaya, Kasatka, Okskaya, Lazurnaya, Harmoniya, Sonata, Lydia, Yankan, Aktai, Nega 1, Mageva and others are more often grown.

Peanut

cultural peanut, or underground peanut, or peanut (lat. Arachis hypogaea)- An important agricultural plant grown on an industrial scale. Actually, calling peanuts a nut is wrong, in fact, it is a legume grass native to South America. Peanuts were well known to the natives of Peru even before the Conquista. The Spaniards brought peanuts to Europe and the Philippines, and the Portuguese - to India and Macau, as well as to Africa, from where, together with black slaves, they ended up in North America. At first in the States, peanuts were fed to pigs, but during the Civil War, soldiers of both armies consumed them.

At that time, peanuts were the food of the poor, but they were not grown in large quantities as a food crop, and only in 1903, the agrochemist George Washington Carver, studying peanuts, invented more than 300 products from it, including cosmetics, drinks, dyes, medicines, soap , insect repellent and even printing ink. The scientist convinced farmers to alternate the cultivation of cotton and peanuts on the same field, and since then this crop has become one of the main crops in the southern states of America. On the territory of the former USSR, peanuts are grown in Central Asia, in some places in the Transcaucasus and Ukraine, as well as in the southern regions of Russia.

Peanuts cultural- an annual plant with a height of 25 to 70 cm with a tap branched root system, erect, inexpressively faceted, pubescent or bare stems, recumbent or upward branches, branched shoots, alternate pubescent paired leaves 3 to 11 cm long. Petioles of the leaves are grooved, and the leaves themselves consist of two pairs of pointed elliptical leaflets and large, elongated, entire and also pointed stipules fused with them. White or yellow-red peanut flowers, collected 4-7 pieces in few-flowered brushes, bloom in early June or early July.

The fruits are indehiscent oval and swollen beans from 1.5 to 6 cm long with a cobweb pattern on a porous peel, which, when ripe, tend to the ground, burrow into it and ripen there. Each bean contains from 1 to 5 oblong grains the size of beans, covered with dark red, greyish yellow, cream or light pink skin. The fruits ripen in September or October.

Peanut seeds are saturated with fatty oil, which includes glycerides of stearic, palmitic, oleic, linoleic, lauric, behenic and other acids. In addition to oil, grains contain proteins, globulins, glutenins, starch, sugars, amino acids, vitamins E and group B, magnesium, potassium, calcium, phosphorus and iron. Peanuts are used in the food industry for the preparation of confectionery and second courses, as well as the famous peanut butter. The medicinal properties of peanuts, which are the strongest antioxidant, are also well known.

Peanuts are grown on light loams, sandy loams and sands. The site should be sunny and protected from the wind. There are four varieties of peanuts:

• Runner– productive varieties that are grown mainly for processing for oil, for example, Dixie Runner, Early Runner, Bradford Runner, Egyptian Giant, Georgia Green, Rhodesian Spanish Bunch and others;
• Virginia- varieties with the largest grains, from which salty and sweet nuts are produced. These include the North Carolina cultivar group (7, 9, 10C, 12C V11), the Virginia cultivar group (C92, 98R, 93B), and the Wilson, Perry, Gregory, Gul, Shulamit, and others;
• Spanish (Spanish)- varieties with medium-sized grains, covered with red-brown skin. These nuts are good in chocolate or sugar coating, they contain a lot of oil and are used as raw materials. The varieties of this variety include Dixie Spanish, Argentinian, Spanet, Spanteks, Shafers Spanish, Star, Comet, Florispan, Spancross, O "Lean, Spanko and others;
• Valencia- sweet nuts of this type are covered with a bright red skin. They are most often sold fried. This variety includes Tennessee White and Tennessee Red.

fodder leguminous plants

Vika

Vetch sowing, or peas (lat. Vicia)- a genus of flowering plants of the legume family, whose representatives grow in humid forests, steppes and shrubs, in flood meadows, forest edges of regions with a temperate climate. Mankind grows some types of vetch for decorative purposes, but for the most part, plants of this genus are used for feed or as green manure.

The genus is represented by both annual and perennial plants with a climbing or erect stem, paired leaves ending in a tendril or straight bristle, and almost sessile flowers, solitary or collected in axils of 2-3 pieces. The fruits of the wiki are cylindrical, flat-pressed, multi-seeded or two-seeded beans. Vika is a good honey plant.

Vika is readily eaten by cattle, and this has a good effect on the quality of milk, however, in a rotten form, the plant can cause miscarriage in cows. Vetch hay is an excellent food for adult cattle, but it is harmful to lactating mares, calves, foals and lambs. Vetch straw is nutritious but difficult to digest, so it is added to other food in small portions. Boiled vetch chaff is an excellent food for pigs.

For green manure, vetch is grown as an intermediate crop, and as a green manure, it is of interest as a precursor for seedlings of pepper, tomatoes and other garden plants. Vetch is sown on cultivated and moist nutrient soils of slightly acidic reaction. Marsh, acidic, saline and dry sandy soils are not suitable for its cultivation. The most famous varieties of common vetch are Nikolskaya, Lyudmila, Barnaulka, Lgovskaya 22 and Vera.

Clover

is a genus of plants in the legume family. The most famous species of this genus in culture is red clover, or meadow clover (lat. Trifolium pratense), which grows naturally in Europe, North Africa, Central and Western Asia.

red clover- sometimes a biennial, but more often a perennial herbaceous plant, reaching a height of 15 to 55 cm. Its stems are branched, ascending, the leaves are trifoliate, as indicated by the species name, with finely toothed broadly ovate lobes of whole leaves with cilia along the edges. Globular inflorescences of red or white clover are often arranged in pairs and are usually covered by upper leaves. The fruit of clover is a one-seeded ovoid bean. Seeds are rounded or angular, yellow-red or purple. Clover blooms in June-September, and its fruits ripen in August-October.

Vitamin concentrates are obtained from clover leaves, and essential oil plants are used for aromatic baths and the production of homeopathic medicines. Red clover is one of the most valuable crops, which is used as green fodder and from which silage and haylage are made. Clover straw is also fed to livestock. In folk medicine, infusion and decoction of clover were taken as an appetite remedy, in the treatment of tuberculosis, cough, whooping cough, bronchial asthma, migraine, malaria, uterine bleeding and painful menstruation. Eyes inflamed from allergies were washed with fresh clover juice, and purulent ulcers and wounds were treated with a compress of crushed leaves.

In culture, clover is as unpretentious as in nature, but it is better to sow it in the sun in a slightly acidic or neutral soil in which cereals previously grew. Before sowing, it is necessary to plow the area deeply and remove weeds from it.

If you are interested in the decorative qualities of the plant, then it is better to sow some kind of creeping clover (Trifolium repens), for example, Atropurpurea, Good Luck, Purpurasens, Swedish pink hybrid clover (Trifolium hybridum) or reddish clover (Trifolium rubens).

Alfalfa

It is a herbaceous plant, the type species of the genus Alfalfa. In the wild, it grows in the Balkans and Asia Minor in the steppes, river valleys, dry meadows and grassy slopes, along the edges, shrubs and pebbles, and in culture is grown all over the world as a fodder plant.

The stems of alfalfa are pubescent or glabrous, tetrahedral, strongly branching in the upper part and reaching a height of 80 cm. They can be straight or recumbent. The rhizome of the plant is thick, powerful, deep-seated. The leaves are petiolate, entire, oblong-ovate, with leaflets 1-2 long and 0.3-1 cm wide. On long axillary peduncles, a dense capitate many-flowered raceme 2-3 cm long is formed, consisting of blue-violet flowers. The fruit of alfalfa is a bean with a diameter of up to 5 mm.

Alfalfa, like clover and vetch, is a honey plant - immediately after pumping out, golden yellow alfalfa honey thickens to the state of homemade cream. Alfalfa is a valuable agricultural crop that is grown not only for fodder, but also for green manure, as well as green manure for cotton, grain and vegetable crops. Some varieties of plants are used as food, adding to salads. As a fodder plant, alfalfa has been grown for six or seven thousand years: from its natural range, it spread around the world with the armies of conquerors. For example, the Persians brought alfalfa to Greece, the Saracens to Spain, and the Spaniards to South America and Mexico, and from there the plant came to Texas and California. Now alfalfa is grown all over the world.

Alfalfa grows on well-drained, highly fertile, medium loamy soils with a slightly acidic or neutral reaction. It should not be sown on acidic, marshy, alkaline, clay or stony soils or where groundwater is high. When growing on poor soils, it is necessary to apply fertilizers, and saline soils require leaching irrigation.

There are about 50 varieties of alfalfa, but the varieties usually grown are Laska, Rosinka, Lyuba, Northern hybrid, Bride of the North, Marusinskaya 425, Bibinur, Fraver, Madalina, Kamila and others.

In addition to alfalfa, vetch, and clover, pelushka, sainfoin, broad bean, ulcer, and birdleg are sometimes grown from legumes as fodder, but these crops are less popular.

ornamental leguminous plants

Lupine

is a genus of plants in the legume family. The genus is represented by annual and perennial herbaceous plants, as well as shrubs and shrubs. The name of the plant is translated as "wolf", but the people often call lupine "wolf beans". In the wild, lupine can be found in the Mediterranean, Africa, and in the Western Hemisphere, it grows in the territory from Patagonia to the Yukon and from the Atlantic to the Pacific Ocean. In total, there are no more than 200 plant species, but white lupine was the very first to be introduced into culture about 4000 years ago - in ancient Greece, Egypt and Rome it was used as feed, fertilizer and medicinal plant. And variant lupine has been grown in culture since the time of the Incas.

Interest in lupine is due to the high content of protein and oil in its seeds, which are close to olive in terms of indicators. Since ancient times, lupine seeds and its green mass have been used as livestock feed. The plant is also grown as a green manure. You can also use lupine as a green fertilizer - this allows you to keep the land clean and, by growing organic vegetables and cereals, save expensive fertilizers. Lupine is also in demand in pharmacology and medicine. But on summer cottages this crop is grown as an ornamental flowering plant.

The root system of lupine is pivotal, reaching a depth of 1-2 meters. Nodules of bacteria are located on the roots, absorbing nitrogen from the air and binding it. Herbaceous or woody stems of lupine, leafy to varying degrees depending on the species, reach a height of one and a half meters. Branches erect, creeping or protruding. The palmately complex alternate leaves are connected to the stem by long petioles.

Alternately, semi-whorled or whorled arranged flowers form a multi-flowered apical raceme up to 1 m long. In zygomorphic lupine flowers, the sail is oval or rounded, straightened in the middle. Flower color can be cream, yellow, pink, red, purple and various shades of purple. The fruits are leathery, slightly bent or linear beans with an uneven surface of cream, brown or black. seeds different types and varieties of lupine differ in size, shape and color. Their surface is fine-meshed or smooth.

Lupine is highly drought tolerant and prefers temperate climates, although some species can tolerate even very low temperatures. This legume is sown in sandy or loamy soils of a neutral, slightly alkaline or slightly acidic reaction. The following types of lupine are grown in culture:

• blue (narrow-leaved) - varieties Nadezhda, Vityaz, Snezhet, Crystal, Rainbow, Change;
• yellow - varieties Reliable, Narochinsky, Prestige, Zhitomirsky, Fast-growing, Academic 1, Demidovsky, Fakel;
• white - varieties Gamma, Degas, Desnyansky;
• multi-leaved (refers to perennials) - varieties Albus (white), Burg Freulen (boiling white), Schloss Frau (pale pink), Abendglut (dark red), Castellan (blue-violet), Carmineus (red), Apricot ( orange), Edelknabe (carmine), Roseus (pink), Kronloichter (bright yellow), Rubinkenig (ruby-violet), Princess Juliana (white-pink).

Mimosa

- herbaceous perennial from the genus Mimosa, which includes about 600 species. Mimosa comes from the tropical regions of South America, but as an ornamental plant it is grown all over the world, including in room culture.

In height, mimosa reaches 30-70 cm, but sometimes it can grow up to one and a half meters. The stem of the plant is prickly, the leaves are up to 30 cm long, bipinnate, possessing hypersensitivity: at sunset, in cloudy weather or when touched, they fold and fall. Small purple spherical inflorescences up to 2 cm in diameter are formed on long peduncles. The mimosa fruit is a hooked curved bean that opens when ripe with 2-8 seeds.

Those who decide to grow bashful mimosa in an apartment should be aware that due to toxicity, the plant should be kept away from children and pets. In addition, mimosa does not tolerate tobacco smoke and immediately sheds its leaves in protest.

Acacia

silver acacia, or bleached (lat. Acacia dealbata) - a species of trees of the genus Acacia of the legume family, native to the southeast coast of Australia and the island of Tasmania. This species grows in southern Europe, South Africa, Madagascar, the Azores and the western United States. In everyday life, silver acacia is usually called mimosa, although these cultures belong to different genera.

Acacia silver- a fast-growing tree with a spreading crown, growing up to 10-12 m, and its trunk can reach a diameter of 60-70 cm. The bark of the plant is gray-brown or brown, fissured, gum often protrudes from the cracks. The young branches of the plant are olive green with a bluish bloom, like the leaves, for which this acacia got its specific name. Twice pinnately dissected alternate leaves 10-20 cm long consist of 8-24 pairs of small elongated leaflets of the first order. On each leaflet there are up to 50 pairs of oblong leaflets of the second order, the width of which does not exceed 1 cm. 20-30 fragrant, very small bluish-yellow flowers are collected in heads with a diameter of 4 to 8 mm, which form racemes .

The fruits of silver acacia are elongated-lanceolate, oblong, flat beans of light brown or purple-brown color, from 1.5 to 8 in length and up to 1 cm wide. Very hard black or dark brown elliptical seeds 3 long are located in individual nests of the pods. -4 mm. The tree blooms from late January to mid-April, and bears fruit in late summer or early autumn. Acacia silver is an excellent honey plant.

Acacia gum contains tannins, flowers - oil, which includes hydrocarbons, aldehydes, acid esters, acids and alcohol with the smell of ambergris, and flavonoids were found in pollen.

Silver acacia is grown only in warm climates, since it cannot withstand frosts below 10 degrees. It should be planted in the sun, protected from gusts of wind, in fertile soil of a neutral reaction. Acacia is drought-resistant, but the first time after planting it needs constant watering.

properties of leguminous plants

All leguminous plants have bisymmetrical irregular flowers, collected in axillary or apical heads or racemes. The most characteristic form of flowers is moth, for which legumes got their second name. Although some believe that legume flowers are more like a boat with a sail.

The roots of many legumes have a characteristic feature: outgrowths are formed on them, in which colonies of nitrogen-fixing bacteria live, absorbing this element from the air and converting it into a form more accessible to plants. This nitrogen serves as food for the plant itself, accumulating in all its organs, and released into the soil. That is why legumes are grown as green manure and used as green manure.

The nutritional value of legume seeds can hardly be overestimated, because due to the protein they contain, they are an inexpensive substitute for meat, which is especially important for vegetarians. In addition to protein, legumes contain vitamins and fiber, as well as other substances that are very valuable for the human body. Another advantage of legumes is that they do not accumulate nitrates and toxins, which is why legume forage is so highly valued.

A number of leguminous plants are medicinal, for example, cassia, Japanese Sophora, licorice naked and Ural.

All legumes are grown by sowing seeds in open ground, and the seedling method is used only for heat-loving plants, such as peanuts and beans. Pre-soaking the seed accelerates germination, but the seeds should not be in water for more than 12 hours, otherwise they may not germinate.

Almost all representatives of the legume family prefer sandy or loamy soils of a neutral reaction, however, a slight shift to the acidic or alkaline side is possible.

Most of the legumes are in symbiosis with nodule bacteria that supply nitrogen to the soil. But the ability to absorb nitrogen from the air appears in plants only after flowering, therefore, at the very beginning of growth, it is necessary to introduce a complete mineral fertilizer into the soil, including the nitrogen component. It is desirable to sow legumes after crops under which organic matter was introduced, and in order for nodules with bacteria to form on the roots of plants, it is necessary to use special bacterial fertilizers.

Bean care is simple: weeding, watering, loosening, hilling and protection from diseases and pests.

There are different types of legumes and their own characteristics. First of all, this concerns the timing of sowing. Cold-resistant and early-ripening species (peas, beans) have time to produce a crop in any climate, and from heat-loving crops in the middle lane, only early-ripening ones (for example, some types of beans) ripen. To grow mid-season plants, you have to resort to the seedling method. But there are crops that can only be grown in warm regions (chickpeas, mung beans).

Most legumes are moisture-loving and need regular soil moisture (peas and soybeans), but there are plants that grow well in dry climates, such as chickpeas and beans.

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After this article, they usually read

Legumes are a huge family of dicotyledonous plants (trees, vines, shrubs, shrubs and herbs), belonging to the order Legumes, class Dicotyledonous, department Flowering, kingdom Plants, domain Eukaryotes.

Some plants from this family are used by man as food, some as ornamentals, and some for land restoration.

What is a "bob"?

First of all, it is a fruit that has an elongated shape and consists of two thin valves, between which the seeds are located. The size of a legume fruit can fit in the palm of your hand, or it can reach huge sizes.

Peas

Entada from the subfamily Mimosa

The legume family includes 24,505 plant species and is divided into three subfamilies: Caesalpinia, Moth and Mimosa.

Caesalpiniae (Caesalpinioideae)

1 Caesalpiniae (Caesalpinioideae), which are mainly trees growing in the tropics, with the exception of the genus Cassia, which includes shrubs and herbs, is very important for medicine. They are divided into four tribes: Caesalpiniae, Cassian, Bagryaniaceae, Detariiaceae.

a) Caesalpiniae (Caesalpinieae)

Caesalpinia is named after the Italian physician Andrea Cesalpino in 1703. Grows only in warm regions. It is an ornamental plant up to 6 meters high.

Caesalpinia-pulcherrima

Caesalpinia pulcherrima

Caesalpinia bonducella (Caesalpinia bonducella) - most often it is a liana, reaching a height of up to 15 meters. It mainly grows in Asia, Africa, South America. It is used in folk medicine, as an anti-febrile agent is obtained from its seeds.

Colvillea

Parkinsonia

Peltophorum

Caesalpinia echinata grows only in the east of Brazil. In connection with cutting in the wild, this type of tree can be found very rarely. There are sharp growths on its trunk. Therefore, they called her a hedgehog.

It grows up to 30 meters in height. Previously, the trunk of this tree was used to obtain dyes. Belongs to valuable tree species.

b) Cassieae - Cassian

c) Crimson (Cercideae)

Crimson grows in China.

Bauhinia (Bauhinia) is distributed throughout the world.

d) Detariaceae (Detarieae)

brownea

Moths (Faboideae)

2 Butterflies (Faboideae), which grow mainly in the temperate zone as herbaceous plants, many of which we eat, such as peas, beans, soybeans, peanuts. In the tropics, these are woody plants in the form of vines.

Wisteria (Wistéria) - climbing tree-like subtropical plants - deciduous vines. They grow in Japan and China, and are also used as ornamental plants around the world.

Robinieae Robinia

Mimosa (Mimosoideae)

3 Mimosa (Mimosoideae), numbering up to 1500 thousand species and growing in subtropical and tropical zones. Basically, these are trees and shrubs of medicinal value, the wood of which is very valuable for humans.

a) Acacieae - Acacia

They mainly grow in Mexico, Africa, Asia, Australia.

Acacia dealbata silver

Acacia pycnantha is the Australian flower emblem.

Acacia linifolia

Acacia_brachystachya

The sickle-bladed acacia (Acacia drepanolobium) grows in Africa. This is the only type of acacia that ants live on. They settle in the swollen cavities of the spines. Air, getting into them, emits a whistle and thereby scares away animals.

b) Inges (Ingeae)

Albizia

Zygia

Archidendron

Calliandra

c) Mimosa (Mimoseae)

Dichrostachys

Parkia

Pentaclethra

Elephantorrhiza

mimosa pudica

Plants of the legume family

The legume family is playing important role in people's lives. Some species serve as a decorative decoration and give us a valuable type of wood, others are indispensable in medicine, and still others are very tasty and nutritious food.

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§one. general characteristics grain legumes

National economic importance of leguminous crops. All cereal legumes belong to the legume family ( Fabaceae) and have much in common in plant biology, cultivation practices, and the quality of the resulting products. Legumes include: peas (sowing and field, or pelushka), fodder beans, common vetch, common beans, lupine (white, yellow, perennial, narrow-leaved), soybeans, lentils, rank, chickpeas.

Cereal legumes are cultivated for seeds with a high protein content. These crops are divided according to economic importance into: food, fodder, technical and universal. Beans and lentils are distinguished by high taste and culinary qualities, they are used only in human nutrition. Chickpeas, chickpeas, broad beans, white and yellow lupines are mainly used in the feed industry, although in some countries the seeds of chickpeas and white lupines are eaten. Soy is used as a technical, food and fodder crop, without losing the value of oilseeds. In terms of versatility of use, soybean is unmatched among field plants.

In solving the problem of vegetable protein, a very important, if not decisive, role belongs to legumes. In the seeds of many crops, the protein content is 25 - 30%, and in soybeans and lupine - up to 35 - 45%. Cereal legumes not only have a high nutritional value themselves, but also improve the use of animal feed by other low-protein crops. The seeds of many legumes contain a large amount of fat: soybeans - 16 - 27%, chickpeas - about 55, which increases the nutritional value of these crops.

The protein content in the seeds of grain legumes is determined not so much by the genotype of the variety and the area of ​​cultivation, but by the conditions for symbiotic fixation of air nitrogen - agrochemical indicators of the soil, moisture supply of plants. On acidic, nutrient-poor soils, symbiotic air nitrogen fixation is inactive or does not occur at all, plants experience nitrogen starvation, as a result, the content of crude protein in green mass and seeds is minimal, and the yield is low. Similarly, the lack of moisture affects the protein content on nitrogen-poor soils, when air nitrogen fixation does not occur, and there are few available forms of mineral nitrogen. In this regard, the fluctuation of the protein content of the same crop in one area reaches 10 - 16% or more.

The value of legume seeds is not only in the high protein content, but also in its usefulness. The content of the main essential amino acids in it is 1.5 - 3.0 times higher than in the protein of cereals. The advantages of grain legumes over crops of the Bluegrass family also lie in the fact that legumes produce more protein per unit area, its quality and digestibility are higher. They provide the cheapest protein, including air nitrogen in the biological cycle, which is inaccessible to other plants. Air nitrogen fixation occurs in the process of symbiosis of legumes with nodule bacteria of the genus Rhizobium due to the light energy accumulated by the plant.

The industrial raw material value of legumes lies in the fact that their seeds are used for the preparation of cereals, flour, canned food and confectionery. Soybean seed oil is of nutritional and technical importance, the urease enzyme, like bean protein, is used in medicine. Seeds of some cereal legumes (soybeans, chins) serve as raw materials for the production of casein and plastics.

All symbiotically fixed air nitrogen is alienated with the crop of legumes, but more nitrogen remains in the field with their organic residues than with the organic residues of other crops. Therefore, as a predecessor, they provide a higher yield of the subsequent crop than other predecessors.

Under favorable conditions of symbiosis (pH 6 - 7, sufficient supply of phosphorus, potassium, magnesium, boron, molybdenum, the presence of specific strains of nodule bacteria, optimal soil moisture), peas can absorb up to 150 kg / ha during the growing season, fodder beans and soybeans - up to 250, white lupine - up to 300 kg / ha of air nitrogen, while the yield is 3.0 - 4.0 tons of seeds per 1 ha or more (without the cost of nitrogen fertilizers). In practice, most often the environmental parameters are unfavorable, the symbiosis activity is weakened, only 20–60 kg of air nitrogen per 1 ha is fixed, the yield is low (1.2–1.5 t/ha).

In world agriculture, grain legumes occupy about 13 - 14% of the sowing of cereals. In terms of sown area, peas and soybeans rank first, followed by lupine. Beans, lentils, chickpeas, chickpeas and broad beans are cultivated in small areas.

Morphological and biological features. All grain legumes have a number of common features. According to the structure of the leaves, cereal legumes are divided into three groups: plants with pinnate leaves (peas, lentils, rank, chickpeas, beans); with trifoliate leaves (beans, soybeans); with palmate leaves (lupins).

The plants of the first group germinate due to the epicotyl and therefore do not bring the cotyledons to the surface. They allow deeper placement of seeds, harrowing before germination and after. Plants of the second and third groups grow at first due to the extension of the hypocotyl knee (hypocotyl) and bring cotyledons to the surface of the soil. They require smaller seed placement, they cannot be harrowed before germination.

root system grain legumes has a main tap root, penetrating to a depth of 1 - 2 m, and numerous lateral roots of the second, third and subsequent orders, located mainly in the arable layer.

Stem in cereal legumes it has a different structure. Peas, vetch, lentils, ranks and some forms of beans have climbing stems. The apical leaflets of pinnate leaves are reduced into tendrils, with the help of which the plants cling to each other. Until the seeds are completely filled, the stems are maintained in an upright position; by ripening, the stems lie down. In soybeans, lupins, beans, chickpeas, bush forms of beans, the stems are erect and remain upright throughout the growing season.

flowers bisexual, perianth double. The corolla consists of petals of unequal size and shape (boat, sail and wings). The flower has 10 stamens and one pistil. The color of the corolla varies from white to bright red and purple. In most cereal legumes, flowers are collected in inflorescences (head, brush) at the top of the main stem and side shoots.

Fetus- bob. It opens in two wings and contains several seeds. After maturation, in most species, the beans crack along the longitudinal seams, the bean shells are twisted and the seeds are scattered. In chickpeas and some species and varieties of lupine, the beans do not crack. Recently, it has been possible to create varieties of soybeans, chiny and beans with a weak cracking of the beans.

seeds consist of a seed coat and an embryo. The embryo consists of two fleshy cotyledons and an embryonic root and a kidney enclosed between them, from which the aerial part of the plant is formed. Cotyledons are germinal leaves, they deposit nutrients used during germination.

Cereal legumes have the following growth phases: 1 - seedlings, 2 - stem branching, 3 - budding, 4 - flowering, 5 - bean formation, 6 - seed filling, 7 - full seed filling (beginning of ripening), 8 - full ripeness.

temperature requirements. Cereal legumes are divided into three groups according to their relation to temperature: the most cold-resistant, cold-resistant and heat-loving. Cold-resistant crops (chickpeas, peas, lentils) tolerate frosts down to -8 °C in the germination phase, lupine and broad beans down to -6 °C, and soybeans down to -3 °C. Beans are the most sensitive to frosts, their seedlings die at a temperature of -1 °C. For cereal legumes, it is especially important elevated temperatures in the phases of filling and ripening of seeds, which does not allow sowing in more late dates and restricts the movement of some of them to more northern regions.

Moisture Requirements. Cereal legumes have higher moisture requirements during the growing season than other cereal crops. This is due to the fact that even with a short moisture deficit, the nodules die due to a lack of carbohydrates. The termination of symbiotic nitrogen fixation causes nitrogen starvation of plants and a decrease in productivity. When optimal soil moisture is restored, new nodules are formed on the periphery of the root system, but nitrogen stress adversely affects crop yields. Soybeans, lupins, fodder beans, and peas are the most demanding on moisture. The drought-resistant group consists of rank and chickpea. An intermediate position is occupied by beans and lentils.

The optimal soil moisture for all crops, which provides the most active nitrogen fixation and the highest yield of the best quality, is a moisture content in the range from 100% of the FPV to the capillary burst moisture (about 60% of the FPV).

Attitude towards light. According to the requirements for light, cereal legumes are classified into 3 groups: 1 - plants long day(peas, lentils, ranks, lupins and beans) in them the growing season is shortened with lengthening of daylight hours; 2 - plants short day(soybeans and some types of beans), their growing season is reduced with a decrease in daylight hours; 3 - a group of neutral plants (most varieties of common beans and chickpeas). However, almost every crop has varieties that are neutral in terms of day length.

Soil Requirements. The most favorable for grain legumes are medium-cohesive, slightly acidic or neutral loamy and sandy soils containing enough phosphorus, potassium and calcium. They do not grow well in acidic and sandy soils. The exception is yellow lupine, which gives good yields on sandy soils even at pH = 4.0 - 4.5. On sandy, slightly acidic soils, field peas (pelyushka) grow well.

The optimal soil density for the normal development of the root system is 1.0 - 1.3 g / cm 3. The special requirements of leguminous crops for the bulk soil mass are due to the need for increased aeration of the root system, since for the biological fixation of 1 ml of nitrogen in the air in the energy centers of the nodules, 3 ml of oxygen is consumed, which enters through the surface of the nodules. On cohesive soils with increased density, the symbiotic system experiences oxygen starvation, and the activity of biological nitrogen fixation decreases. This determines the differentiation of technological methods.

Grain legumes are placed in the rotation after any crops, except for perennial legumes and grain legumes. It is believed that cereal legumes can be returned to the same field no earlier than in 3-4 years, when the number of specific pests and diseases will decrease. Cereal legumes themselves are good predecessors for cereals, row crops and industrial crops, since under favorable conditions of symbiosis they deplete the soil less with nitrogen than other crops.

Since leguminous crops contain more nutrients per unit of crop, their need for mineral nutrients is higher than that of cereal crops. With a very low and low content of phosphorus and potassium in the soil and high acidity, the introduction of even high rates of phosphorus-potassium fertilizers and lime directly under the legume crop does not provide active nitrogen fixation and a good harvest due to the presence of numerous foci with hyperacidity and low in phosphorus and potassium. On such soil, it is recommended to sow legumes in the second year after liming and applying phosphorus-potassium fertilizers.

On soils with a high and high content of phosphorus and potassium, phosphorus-potassium fertilizers, as a rule, slightly increase the yield of grain legumes. An exception among grain legumes is yellow lupine, under which phosphorus-potassium fertilizers are not applied if the content of these elements in the soil is more than 50 mg/kg of soil.

Plants consume micronutrients in small amounts, but they are very important for symbiotic nitrogen fixation. The lack of them sharply reduces, and sometimes eliminates the fixation of nitrogen in the air. The most important of these are boron and molybdenum. Molybdenum is included in the nitrogenase enzyme complex, which breaks down nitrogen molecules. Boron contributes to the development of the vascular-conducting system, which delivers carbohydrates from leaves to nodules. When growing cereal legumes, bacterial fertilizers are used. For the formation of nodules on the roots of legumes, the presence of a specific virulent active strain of rhizobia is necessary. Each kind of genus Rhizobium infects one or more types of legumes. Where this crop has been cultivated for a long time, there are spontaneous strains in the soil Rhizobium. And crops sown for the first time in this field require artificial infection with a specific strain.

Under favorable conditions of symbiosis (pH corresponding to the biology of this culture, sufficient supply of macro- and microelements, the presence of a specific virulent active strain Rhizobium) under cereal legumes, nitrogen fertilizers should not be applied. By inhibiting symbiosis, they reduce the amount of fixed nitrogen in the air by the amount of absorbed fertilizer nitrogen and do not increase the seed productivity of grain legumes.

Sowing and caring for crops. There are many common elements in the cultivation of cereal legumes, but each crop has its own technological features.

The main tillage for grain legumes is the same as for grain bluegrass. When sowing them after cereals, the stubble is peeled, then autumn plowing is carried out.

Pre-sowing treatment consists in cultivating, leveling and rolling the soil. Pre-sowing leveling and rolling ensure uniform seed placement, friendly seedlings and plant development, reduce losses when harvesting crops with a lodging stem for seeds.

Seeds are processed on the day of sowing, it is even better to do this immediately before sowing, since Rhizobium, applied to the surface of the seeds, quickly die - already after 5-6 hours after treatment, their number is halved. If bacterized seeds were not sown on the same day, they are treated again on the day of sowing. It is better to treat seeds with pesticides in advance, at least 3-4 weeks before sowing; treatment with drugs that are less toxic to nodule bacteria (foundazol) can be combined with treatment with bacterial fertilizer on the day of sowing.

The terms and norms of sowing are determined by the biology of the culture, the purpose and conditions of its cultivation. Cold-resistant crops are sown at the earliest possible date. Delay in sowing by 7-12 days reduces their yield by 15-20%. Heat-loving crops (soybeans and beans) are sown at a temperature of the upper soil layer of 8-12 °C.

Care for crops is the destruction of the soil crust, the fight against weeds, pests and plant diseases.

Harvesting grain legumes. Peculiarities of harvesting grain legumes consist in two-phase harvesting due to the uneven maturation of seeds. First, they are mowed into rolls, and after drying, the masses are threshed with grain combines adjusted for threshing grain legumes. Chickpeas and soybeans are harvested by direct combining.

Growing grain legumes for green mass. The maximum yield of green mass of legumes of the best quality and at the lowest cost can be obtained by growing perennial legumes in clean crops. To obtain high-protein green mass, annual legumes are widely grown. Seeds of crops such as field peas, narrow-leaved lupine, common vetch and hairy vetch are practically not used in the feed industry; they are grown mainly for green mass. In addition, grain crops are also cultivated for green mass - sowing peas, broad beans, chin, soybeans, white lupine.

The agrotechnics of grain leguminous crops for green mass basically does not differ from their agrotechnics for seeds. Only the seeding rate is increased by 10-15%. Harvesting for green mass is carried out during the period of full filling of seeds in medium beans, when the plants do not shed their leaves yet.

In practice, the cultivation of grain crops for green mass, such as oats, winter rye, corn, and sorghum, is common. However, foods made from cereals are low in protein. When growing cereal legumes in a mixture with crops of the Bluegrass family, the amount of protein in the green mass, the digestibility and digestibility of bluegrass protein increase. The protein content in bean-bluegrass mixtures is determined by the ratio of components. For example, if in a vetch-oat mixture the proportion of vetch is 55 - 60%, and oats - 40 - 45% (by mass), then the protein content in such a mixture will reach 14%, and if the vetch in the mixture is 20 - 30%, then protein - no more than 9%.

§2. Peas

national economic importance. Peas are the main grain leguminous crop, occupying 80% of the area of ​​all leguminous crops, used for food and fodder purposes. Peas are one of the most ancient crops. Archaeological excavations have shown that it was used 20 thousand years ago along with wheat, barley and millet.

Peas are also cultivated in a busy fallow for green mass - both in pure form and mixed with oats, barley and other crops. The quality of silage from pea-bluegrass mixtures is superior to that of corn, as it contains more protein and carotene. Peas for grain are used as a precursor of winter crops. Due to the high plasticity and the presence of ecologically adapted varieties, peas are grown in various soil and climatic zones.

Morphological and biological features. In culture, the common type of peas is cultivated sowing ( Pisumsativum L.) (Fig. 22). It includes several subspecies, the main of which are the common sowing pea, with white flowers and light seeds, and the field pea, or pelyushka, with red-violet flowers and dark, often speckled seeds (fodder plant).

Rice. 22. Peas

root system rod. Stem usually decumbent. Leaves compound paired, ending in branching antennae. Stipules are large, covering the stem. There are semi-leafless forms in which the stipules are preserved, and the leaves are reduced to antennae. There are completely leafless forms, in which not only leaflets, but also stipules are reduced.

flowers located at the nodes of the stem, a typical structure for this family. Legumes. Inflorescence- brush. Plo e - bean with 3 - 10 seeds.

Seed peas have shelling and sugar varieties. Sugar varieties lack the parchment layer in the bean shells. These varieties are cultivated in vegetable growing. Shelling varieties with a hard parchment layer in the bean shells are grown for grain.

Depending on the variety and cultivation conditions, the growing season is 70 - 140 days. The ability of many varieties to develop quickly makes it possible to use this crop in a busy fallow and in intermediate crops. Peas - self-pollinator, when growing it for seeds, spatial isolation is not required.

When cultivating peas, it is necessary to take into account such features as a lodging stem, as well as extended periods of flowering and ripening. In many varieties of peas, the fruits crack when ripe. These shortcomings are overcome both by agrotechnical methods and by selection.

Flowering and ripening proceed sequentially from the bottom up the stem. At the same time, generative organs located on different tiers are at different stages of organogenesis.

Nodules on the roots begin to form after 7-10 days from emergence. The maximum growth is observed from the beginning of flowering to the beginning of maturation.

temperature requirements Peas are relatively cold hardy. Seeds begin to germinate at a temperature of 1-2 °C. For the normal development of seedlings, a temperature of 4 - 5 ° C is sufficient, most varieties tolerate frosts down to -4 ° C. Vegetative organs are well formed at a low temperature (12 - 16 ° C). Hot weather above 26 ° C is unfavorable for crop formation.

Moisture Requirements. Peas are demanding on moisture. To begin germination, 20% of the water by weight of the seeds is needed. Early sowing in a moist layer of soil with a leveled field surface creates conditions for rapid, uniform swelling of seeds and the appearance of friendly seedlings. During the periods of budding, flowering and tying beans, peas especially need moisture. Favorable moisture conditions during this period are important for the formation of a high yield.

relationship to the world. Peas are a long-day plant, with an increase in the duration of the light period, development accelerates.

Soil Requirements. Pea makes high demands on soils, grows well on chernozem, gray forest and cultivated soddy-podzolic soils of medium granulometric composition. Light sandy, acidic or alkaline soils are of little use, since the symbiosis is weakened and the plants experience nitrogen starvation.

Placement in crop rotation and fertilizer system. Peas are not placed after other grain legumes and perennial leguminous grasses, and they cannot be returned to the crop rotation field earlier than after 5 to 6 years due to the risk of pests and diseases. In the steppe zone, it should not be placed after sunflower, which greatly dries up the soil. The best predecessors for peas are winter cereals and row crops (potatoes, corn, sugar beets). Peas are often placed after spring cereals.

Phosphorus and potash fertilizers are applied under peas, the doses depend on the availability of these elements in the soil. On poor soils, nitrogen fertilizers are sometimes added; microelements - boron and molybdenum.

Peas use nitrogen unevenly during the growing season. In the first period (before flowering), 20% of the total amount is absorbed during the growing season. During flowering, formation and growth of fruits, the intensity of nitrogen accumulation is 2.5 - 3.0 times higher. Under favorable conditions for symbiosis, most of the nitrogen (70–75% of total consumption) can be obtained by plants as a result of symbiotic fixation of nitrogen in the air. In this case, peas do not need the use of nitrogen fertilizers; for the initial development, it uses the nitrogen of the cotyledons and soil.

Varieties. The State Register of Belarus includes a large number of pea varieties. The most common include: Svitanak, Komet, Adept, Belarus, Zaryanka, Gomelskaya, Belarusian non-shrinking, Stork, Agra and others. Modern varieties are characterized by high yield, resistance to cracking of beans and shedding, and relative short stature. They are more resistant to lodging

Sowing and caring for crops. Autumn tillage depends on the predecessor and weediness of crops. If the field is littered with root weeds, then 2 weeks after the first peeling, the second one is carried out to a depth of 10–12 cm, and then plowing. In the spring, cultivation, leveling and rolling of the soil are carried out.

Peas are sown in early spring terms, at the same time, it makes better use of the autumn-winter moisture reserves in the soil, is less affected by diseases and pests, and ripens earlier.

Peas suffer greatly from droughts, so crops are harrowed. At the same time, the soil crust is destroyed, moisture loss is reduced, and aeration is improved if pre-emergence and post-emergence harrowing is used. The most effective combination of harrowing with the use of herbicides.

To protect the crop from diseases and pests, resistant varieties are cultivated, biological, agrotechnical and chemical methods are used to control pests and diseases.

Pea harvesting. The main method of cleaning is separate. Uneven ripening, lodging of stems and shedding of seeds during maturation in many zoned varieties make harvesting the most complicated operation in pea cultivation technology. Peas are mowed when browning 60 - 75% of the beans. Cleaning should not exceed 3-4 days. In this case, the losses are minimal. Peas are cut across the flatness at an angle of 45 ° to it or towards the flatness. In non-shedding varieties, the timing of two-phase harvesting can be shifted to the period when 90 - 100% of the beans ripen, while the threshing of seeds improves. Weed-free crops should be harvested by direct combining when the beans and stems are dry and the seeds are hard.

After cleaning, grain with a moisture content of more than 17% should be dried by active ventilation. Dried to a standard humidity (14-16%), the seeds are sorted and stored in dry rooms with a mound height in the bins of no more than 2.5 m.

§3. Lupine

National economic importance. Lupine has the highest nitrogen-fixing capacity of all leguminous crops. Lupine belongs to plants known since ancient times. The first information about him belongs to the 2nd century. BC. The ancient Greeks and Romans already used lupine for green manure. The seeds of white lupine were used by the Egyptians as food.

Highly productive varieties and developed methods for increasing the activity of lupine-rhizobium symbiosis make it possible to accumulate up to 200 kg of biological nitrogen per 1 ha of crops. Being a highly effective nitrogen fixer and being indifferent to soil fertility, lupine acts as the main crop in an energy-saving farming system, as it not only preserves and improves soil fertility, but is also able to produce cheap high-quality protein without applying nitrogen fertilizers even on low-fertile soils with high acidity.

Lupine is a good environment-forming crop that increases soil fertility and improves its physical (increases moisture capacity and the content of water-stable aggregates, reduces compaction of both arable and subsurface horizons due to biodrainage by the root system, which forms favorable water and nutrient regimes), chemical and phytosanitary condition. The use of green mass of lupine for fertilizer is widely used in agriculture, while the soil is enriched organic matter, symbiotic nitrogen, assimilable phosphorus and exchangeable potassium. In Belarus, lupine is the most significant crop for sideration.

FROM high efficiency lupine is used in busy fallows, mowing and stubble crops. The biomass of lupine increases the biological activity of the soil, resulting in an increase in the diversity of soil microbiota, an increase in the antiphytopathogenic potential of the soil, a decrease in the number of fungal antagonistic microflora, and a decrease in damage to crops by root rot, including snow mold of winter crops. The cultivation of lupine promotes self-purification and detoxification of natural ecosystems. Maximizing the use of lupine in crop rotations, it is possible in the coming years to stop the degradation of soil fertility, solve the problem of fodder vegetable protein, improve the quality and reduce the cost of livestock products, and increase the profitability of agricultural production.

All cultivated types of lupine are high in protein (32–46% protein). Lupine protein is of high quality and digestibility, and due to the low content of trypsin inhibitors, it can be used as feed for any animal species without preliminary heat treatment, which must be used when using soybean grains as feed. According to the content of digestible protein in the grain and its quality, lupine has no equal.

The vegetative mass of yellow and narrow-leaved lupins is widely used in animal feeding. The green mass of lupine is well eaten by all kinds of animals both fresh and in the form of silage, grain haylage, grass meal, granules or briquettes.

In many countries of the world, lupine has long been used as human food. In Portugal, Chile, Peru, the USA, Australia, technologies are being developed to introduce lupine protein into food products - pasta, bakery and confectionery. Lupine flour and protein paste are used to make confectionery, puddings, milk replacers, and sauces. Puddings and marmalade with 10% lupine flour help lower blood sugar in diabetics. Methionine as the main limiting amino acid in the lupine protein can be compensated by selecting a certain ratio of lupine with wheat.

Extracts from lupine seeds represent a great potential prospect in the pharmaceutical industry for the manufacture of drugs that reduce blood pressure, regulate the bioelectrical activity of the heart, motor and mental activity without the manifestation of narcotic effects. The alkaloid sparteine ​​has a beneficial effect as an antiarrhythmic agent.

The potential of narrow-leaved lupine is most fully exploited in Australia. Based on the unique properties of lupine biology, Australian scientists created a lupine-cereal belt similar to the American soybean-corn belt in a short period (1967 - 1987). The benefits of lupine in a crop rotation system are widely recognized and it remains in this system despite world price fluctuations. Thanks to this, such important problems as increasing soil fertility and increasing the production of fodder protein are solved. Australia exports lupine mainly to European countries, competing with American soybeans. In Australia, due to the saturation of crop rotations with lupine, it was possible to increase the yield of other crops, including wheat, by 30-100%.

In the conditions of Belarus, widespread in the 70s - 80s of the XX century. had a yellow lupine. The ensuing mass spread of Fusarium caused a sharp reduction in sown areas. Later, resistant varieties of yellow lupine were created, and the area under cultivation began to increase again. In the 90s, a fundamentally new crop was created - narrow-leaved fodder lupine, the yield of which reached the level of grain crops.

There are a significant number of local names for cultivated lupine: in Russia - lupin, lupin; in Ukraine - bring back the sun, kokhva, wild coffee, kava, dory, chandelier, wolf bean; in Belarus - lubin.

Morphological and biological features of lupine. Genus lupine ( Lupinus L.) belongs to the legume family ( fabaceae) and is very extensive, within which various researchers describe herbaceous, semi-shrubby and shrubby, annual, wintering and perennial species. In nature, there are at least 200 species of this genus.

As a result of studying the geographical distribution, scientists concluded that there are three geocenters for the lupine genus, of which the richest is South American. Of the variety of lupins, mainly yellow, narrow-leaved and white lupins of the Mediterranean center of origin were introduced into the culture. Of the American species, only perennial (many-leaved) and some forms of variable lupine are cultivated.

root system rod. Stem straight, ribbed, pubescent. Leaves complex, alternate, with petioles of various lengths, equipped with stipules, multi-fingered, rarely entire. Leaflets 5 - 15, located, fan-shaped at the end of the petiole. characteristic feature lupine leaves is their pronounced heliotropism. Starting from sunrise to sunset, the leaves follow the course of the sun with leaf plates, and in long summer days the whole plant makes a revolution in the direction of the sun, and the upper part of the leaf blade is always in a perpendicular position to the sun's rays. After sunset, the leaves curl up along the folds of the plate and fall. Therefore, the utilization of solar energy by lupine is two or more times higher than that of other legumes and grains.

Inflorescence- top brush. First of all, the inflorescence of the main axis blooms, and then the lateral ones, in the order of their arrangement - from bottom to top. When the last flower at the top of the brush blooms, the tying of beans is already underway at the bottom.

Fetus lupine has a bean with a constriction on the wings. The bean is leathery, pubescent, elongated, more or less flattened. The wings of the bean open and curl when ripe. The exception is white lupine, in which the beans do not crack when ripe. Lupine seeds have a wide variety in size (large, small), shape (rounded, flattened) and color (monochrome or marbled); all seeds have a dense skin.

temperature requirements. Temperature requirements depend on the length of the growing season. The most heat-demanding white lupine, the least - narrow-leaved. Seeds germinate at 4 - 5 o C, seedlings of narrow-leaved lupine are able to tolerate frosts down to -5 o C, yellow - die at -2 - -3 o C, white lupine does not tolerate negative temperatures.

Moisture Requirements. It makes high demands on moisture, therefore it is cultivated in humid areas.

attitude towards the world. Species of lupine refers to plants of a long day.

Soil Requirements. The highest yield of yellow lupine is achieved on soddy-podzolic soils, sandy and light loamy, underlain by moraine loam. It grows quite well on lighter soils in terms of granulometric composition. It grows poorly on heavy clayey, gleyic, impermeable soils with close standing. ground water, as well as on freshly limed soils. More moisture-provided soils, as well as cultivated peat-bog soils, are also suitable for green mass. The narrow-leaved lupine is a more soil-demanding crop than the yellow one. It grows best in more coherent, near-neutral soils. In this respect, it is closer to the pea.

Optimal agrotechnical indicators of soils: pH for narrow-leaved lupine - 5.0 - 5.6, yellow - 4.5 - 5.8. The content of humus is not less than 1.4%, mobile phosphorus 120 mg/kg of soil, exchangeable potassium 200 mg/kg of soil.

Placement in crop rotation and fertilizer system. Production crops of lupine must be placed in crop rotations after winter rye, spring cereals, buckwheat, and rapeseed. This crop can also be placed on green mass after tilled and silage crops, under which organic and mineral fertilizers were applied. It is not recommended to place lupine after annual and perennial leguminous crops, next to legume crops, after perennial grasses, as they have common pests and diseases. Re-sowing lupine in the same area should be no earlier than after 3-5 years. It is not allowed to sow lupine within 3 years after cereals that were treated with herbicides containing clay (lentur, harmoni, caribou). Lupines should not be sown on a freshly limed field even after the introduction of sapropel. Lupine itself is an excellent predecessor for many crops.

When choosing a site for seed crops, one should remember the need to maintain spatial isolation between species and varieties to prevent mechanical and biological contamination.

Lupine removes a large amount of nutrients from the soil, therefore, in order to obtain high yields, it is necessary to apply a certain amount of macro- and microfertilizers. Phosphorus-potassium fertilizers have a significant impact on the growth, development and productivity of plants. Lupine can use mobile forms of phosphorus from horizons that are inaccessible to, for example, peas. By excreting more exudates (organic acids, carbohydrate compounds) through the root system than cultures of neutral soils, lupine is able to use forms of phosphorus that are also inaccessible to plants. On soddy-podzolic soils, microelements such as boron, molybdenum, zinc, and cobalt have a positive effect on the yield of lupine grain.

Due to the high nitrogen-fixing capacity, all types of lupine do not need nitrogen fertilizers, they can be used in small doses for lupine intended for use for green fodder and silage.

Zoned varieties of lupine. It is advisable to cultivate at least four zoned varieties of fodder lupine on the farm (one from each ripeness group).

Varieties of yellow lupine: Pearls, Kastrychnik, Pava, Julita, Early, Adragenne, Regale. In 1997, an epiphytotic development of a dangerous disease of yellow and white lupine - anthracnose was noted in the republic (especially in the western regions), which threatened the cultivation of these crops. The cultivation of yellow lupine was suspended in the Grodno and Brest regions. Absolutely resistant varieties to this pathogen are not yet available, and there are no sufficiently effective fungicides.

Varieties of narrow-leaved lupine. Myrtan, Pershatsvet, Mitan, Ashchadny, Blizzard, Glatko, Praleska, Danko, Gulliver. Four varieties of BelNIIZK breeding ( Danko, Pershatsvet, Ashchadny, Kharchovs) entered in the State Register of Germany.

White lupine variety: Sozh.

Sowing and caring for crops. Soil cultivation for leguminous crops on soddy-podzolic soils depends on the previous crop, granulometric composition, weediness of fields, weather conditions and is carried out in three stages. First, peeling is carried out, which makes it possible to evenly distribute post-harvest residues in the soil and accelerate their decomposition. At the second stage, plowing is carried out, which must be completed no later than September (carried out with dry soil). In the absence of the possibility of carrying out the first stage, plowing is carried out immediately after harvesting the predecessor. The third stage of tillage is pre-sowing tillage, including loosening, rolling before and after sowing. To reduce the passage of the tractor across the field in dry weather with high-quality plowing, after pre-sowing tillage with combined units, the crop is sown.

Mandatory pre-sowing treatment of lupine seeds. Depending on the zone of cultivation of the crop, the variety in the pathogenic complex of fungi is usually dominated by two or three pathogens. They combine disinfection of seeds with encrustation with growth substances, microfertilizers and inoculation with a strain of rhizobia (if lupine enters the sown field for the first time).

Lupine, according to its biological characteristics, belongs to early spring crops. In all types of lupine, flower buds are laid early in the north, a shorter stem and a more productive main raceme are formed, ripening proceeds amicably and accelerates by 4-6 days. In this regard, it is desirable to sow it at an early date, the first of the early spring crops. When growing lupine for seeds, continuous row crops and wide-row crops are used.

Crop care consists of harrowing (pre-emergence and post-emergence) and protection from pests and diseases. Due to the long stay of fodder lupine in the rosette stage, its competitive ability is reduced, and it is strongly oppressed by weeds. The most harmful weeds in lupine crops are white gauze, wild radish, odorless chamomile, chicken millet, upturned amaranth, sow thistle, and creeping wheatgrass. When cultivating lupine for grain, it is necessary to fight weeds by all possible means, combining agricultural practices with the use of herbicides.

The most serious disease for yellow and white lupine in recent years is anthracnose. Narrow-leaved lupine is less susceptible. The mycelium of the fungus is carried primarily with seeds, on which it can live up to 18 months. Its distribution in crops is promoted by high temperature (20 - 30 ° C) and high humidity. The most important control measure is the use of treated seed obtained from healthy seed crops. Long-term storage of seeds (1-2 years) also reduces their damage by anthracnose.

Cleaning lupine. The best harvesting method is direct combining when the seeds are fully ripe on the central clusters. Separate harvesting is not suitable due to the cracking of the beans under the mechanical action of the working bodies of the harvester and the pick-up of the combine.

Lupine seeds coming from the harvester must be immediately separated from unripe, crushed seeds, green shoots, weeds and other impurities. When in a heap, the harvested seeds from such crops during the day greatly increase the humidity, self-warm and lose their germination. It is necessary to bring the seeds in terms of moisture, purity and size to the conditions immediately after threshing. Seeds are dried if they have a moisture content of more than 17%.