A bean is the seed of one of several genera of the flowering plant family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in several traditional dishes throughout the world. Terminology The word "bean" and its Germanic cognates have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus Phaseolus was known in Europe. After Columbian-era contact between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can refer to a host of different species. Seeds called "beans" are often included among the crops called "pulses",. Cultivation Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Maturity is typically 55–60 days from planting to harvest. As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour. As a vine, bean plants need external support, which may take the form of special "bean cages" or poles. Native Americans customarily grew them along with corn and squash, with the tall cornstalks acting as support for the beans. In more recent times, the so-called "bush bean" has been developed which does not require support and has all its pods develop simultaneously . This makes the bush bean more practical for commercial production. History Beans are one of the longest-cultivated plants. Broad beans, also called fava beans, in their wild state the size of a small fingernail, were gathered in Afghanistan and the Himalayan foothills. In a form improved from naturally occurring types, they were grown in Thailand from the early seventh millennium BCE, predating ceramics. They were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe. In the Iliad there is a passing mention of beans and chickpeas cast on the threshing floor. Beans were an important source of protein throughout Old and New World history, and still are today. The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE. Most of the kinds commonly eaten fresh or dried, those of the genus Phaseolus, come originally from the Americas, being first seen by a European when Christopher Columbus, while exploring what may have been the Bahamas, found them growing in fields. Five kinds of Phaseolus beans were domesticated by pre-Columbian peoples: common beans grown from Chile to the northern part of what is now the United States, and lima and sieva beans, as well as the less widely distributed teparies, scarlet runner beans and polyanthus beans