Peas

Peas, or Pisum sativum, are an annual legume cultivated for their edible seeds that develop in pods. They belong to Fabaceae and are related to beans and lentils. Peas are grown in bush or climbing forms and come in several main types: garden peas (also called green peas) with inedible pods, snow peas with flat edible pods, and sugar snap peas with edible pods and immature seeds. Originating in the Near East and eastern Mediterranean, peas were domesticated several thousand years ago and spread to Europe and Asia, where they became a staple crop in temperate zones.

Nutritionally, peas are a good source of dietary fiber and plant-based protein and provide vitamins A, C, K, folate, and minerals such as iron and manganese. The carbohydrate content is moderate and the fat content is low. The nutritional profile varies with variety and degree of maturity; younger peas tend to be sweeter and more tender.

Cultivation: peas prefer cool weather and well-drained soil. They can be grown as short bush varieties or taller climbers and are often planted early in spring. Peas fix nitrogen in the soil through rhizobial bacteria, which can improve soil fertility for subsequent crops. Harvest is usually in the spring and early summer; fresh peas must be processed soon after harvest, while shelled peas can be frozen or dried for long-term storage.

Usage: peas are eaten fresh or preserved. Fresh or frozen green peas are common in side dishes and soups; dried split peas are used in stews and purees; snow and sugar snap peas are eaten whole, including the pod, in stir-fries and salads.