What are pulse vegetables?

The term "pulse vegetables" isn't a commonly used term in culinary or botanical contexts. It's likely a misunderstanding or a colloquial term.

Here's what might be happening:

* "Pulse" usually refers to dried legumes: "Pulses" are a specific category of food that includes dried beans, lentils, peas, and chickpeas. They are the dried seeds of leguminous plants.

* "Vegetable" is a broad term: Vegetables can include a variety of plant parts, including roots, stems, leaves, flowers, and fruits.

Here's a possible explanation:

Someone might use "pulse vegetables" to refer to legumes that are eaten as vegetables, such as:

* Green beans: These are the immature pods of the bean plant, typically eaten fresh.

* Snap peas: These are the immature pods of the pea plant, also eaten fresh.

* Edamame: These are the immature soybeans, eaten whole in the pod.

In conclusion:

* "Pulse vegetables" isn't a standard term.

* "Pulses" usually refers to dried legumes.

* "Vegetables" is a broader category, including fresh legumes.

If you're unsure about what someone means by "pulse vegetables," it's best to clarify by asking them what they're referring to.