Legumes are a diverse group of plants belonging to the Fabaceae family, known for their edible seeds and pods. Common examples include beans, lentils, peas, chickpeas, and peanuts. They are highly nutritious, offering a rich source of protein, dietary fiber, vitamins, and minerals, making them a staple in many diets worldwide. Legumes also have significant agricultural benefits due to their ability to fix nitrogen in the soil, enhancing soil fertility and reducing the need for chemical fertilizers. This process involves symbiotic bacteria in their root nodules converting atmospheric nitrogen into forms usable by plants. Legume cultivation aids in soil conservation and crop rotation, promoting environmental health. Their resilience to various climates and ability to be stored long-term make them crucial for food security, especially in developing regions. This book is a compilation of chapters that discuss the most vital concepts and emerging trends in the field of legume cultivation. The various advancements in this field are glanced herein and their applications as well as ramifications are looked at in detail. As this field is emerging at a fast pace, this book will help the readers to better understand the concepts of food security and legume cultivation.