Legume (Cicer arietinum L.) is an important food product, widely distributed in nature, and possesses significant biological potential. It contains numerous physiologically active substances, including lectin, which has anti-cancer properties, as well as isoflavones that promote the apoptosis of cancer cells. Research shows that protein hydrolysates from legumes can effectively inhibit the growth of colon cancer cells, making this product promising for use in medical and dietary purposes. Cultivating legumes requires special attention to agrotechnical measures. The plant is drought-resistant, which allows it to be cultivated in various climatic conditions. To ensure high yields, it is necessary to properly prepare the soil, use herbicides, perform harrowing, and combat weeds. The choice of varieties and adherence to crop rotation also play an important role in the successful cultivation of this crop. Innovative research in legume cultivation includes experiments with its cultivation in unusual conditions, such as in regolith simulating lunar regolith. For this, nutrient-poor soil was enriched with mycorrhizal fungi and biogumus obtained from organic waste processed by earthworms and bacteria. Under such conditions, legumes successfully germinated and flowered, opening new prospects for cultivating this crop in extreme environments and studying the safety of consuming such harvest.
