Also called:
glory pea or kakabeak

Clianthus, genus of two species of flowering shrubs in the pea family (Fabaceae). Parrot’s bill, or red kowhai (Clianthus puniceus), and kakabeak (C. maximus) are native to New Zealand and Australia, respectively. Both plants are grown as ornamentals but are considered endangered species in the wild.

Clianthus species grow to 1–2 metres (3–6 feet) tall and bear brilliant red flowers (whence the name, from Greek kleios, “glory,” and anthos, “flower”). The flowers, 7.5–10 cm (3–4 inches) or longer, are downward-turning with one standard, or upturned, petal. Leaves are pinnately compound, with one to two dozen short leaflets alternating along the stem. The plants grow well in warm dry climates with sandy well-drained soils and can be trained as vines. The shoots are typically pruned once flowering is over.

The related Sturt’s desert pea (Swainsona formosa, formerly C. formosus), native to Australia, is often grafted onto C. puniceus rootstock, which is less susceptible to root rot.

Venus's-flytrap. Venus's-flytrap (Dionaea muscipula) one of the best known of the meat-eating plants. Carnivorous plant, Venus flytrap, Venus fly trap
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Also called:
pod
Related Topics:
bean
peanut
soybean
pea
lentil

legume, fruit of plants in the pea family (Fabaceae). Most legumes are dehiscent fruits that release their seeds by splitting open along two seams, though some, such as peanuts (Arachis hypogaea) and carobs (Ceratonia siliqua), do not naturally open. The fruits come in a variety of sizes and shapes; many, however, are long and narrow and bear their seeds in a single line. The largest legumes are borne by the monkey ladder (Entada gigas) and can reach up to 2 metres (6.6 feet) in length. At maturity, legume fruits are usually dry and papery or hard and woody; the legumes of certain food crops, such as snow peas (variety of Pisum sativum), edamame (Glycine max), and green beans (Phaseolus vulgaris), are harvested while still green and fleshy.

Legumes furnish food for humans and animals and provide edible oils, fibres, and raw material for plastics. Many are grown for their edible seeds, which are high in protein and contain many of the essential amino acids. For important members of the legume family, see bean; chickpea; cowpea; lentil; pea; peanut; soybean; and tamarind.

This article was most recently revised and updated by Melissa Petruzzello.
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Chatbot answers are created from Britannica articles using AI. This is a beta feature. AI answers may contain errors. Please verify important information using Britannica articles. About Britannica AI.