Pea

The pea, Pisum sativum, is a cool-season annual legume in the family Fabaceae. It is cultivated for its edible seeds and, in some forms, for the edible pods. Native to the Mediterranean region and western Asia, domestication began in the Near East during the Neolithic era. The plant is typically bushy or trailing and bears pods that contain rounded seeds.

Common cultivated forms include garden peas, which are grown primarily for sweet, shelled seeds; snap peas, whose pods are crisp and edible along with the seeds; and snow peas, which have flat, edible pods with immature seeds. Dried peas, including split peas, are produced from mature seeds and are used in soups and stews. Fresh peas are often eaten as a vegetable, while shelled or dried peas are used in a variety of dishes.

Culinary uses vary by form. Fresh peas are common in soups, sauces, and sides; snap and snow peas are used whole in stir-fries and salads; dried peas are processed into soups, stews, and home-made purées. Nutritionally, peas are a good source of plant-based protein and dietary fiber and provide vitamins A, C, and K, as well as folate and minerals such as iron and manganese.

Agriculturally, peas are nitrogen-fixing legumes, forming relationships with rhizobia that enrich soil fertility. They prefer cool, well-drained soils and can be grown as bush or climbing varieties with support. Harvesting occurs when pods are plump and tender for fresh eating, or when seeds are mature for drying or milling.