All legumes can be used to improve soil fertility. A field or garden full of legumes is a small factory of nitrogen. The wealth of the book also includes simple, creative recipes with legumes for snacks, appetizers, and lunches. The central part of the book describes nine types of grain legumes. First up are peas and broad beans, followed by vetch, which has been valued in the past for its positive impact on soil fertility. Next is soy – for the Chinese, meat without bones, then beans - the pillar of our ancestors' diet, and we still produce the most of it today. Various types of lentils, chickpeas, and peanuts are also described.
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The purpose of the book is to transfer knowledge about grain legumes, which can be used in working on the land and preparing delicious dishes, to all lovers of a healthy lifestyle.
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