Legumes could be the secret ingredient for sustainable farming
Legumes. Image: University of Limerick
University of Limerick research says bringing the nitrogen-enriching effects of legumes to European crop rotations could pave the way for more sustainable farming.
Adding legumes such as peas, beans, lentils and chickpeas to European crop rotations could be the answer to more sustainable farming practices in Europe, according to a new study that involved research from the University of Limerick.
The research, published in Frontiers in Sustainable Food Systems, claims that adding legumes to traditional crop rotations, which typically include barley, wheat and rapeseed, could have significant environment benefits and offer greater nutritional value for humans and livestock.