Pois

Pois is the French term for peas, the edible seeds of the plant Pisum sativum. In English, peas refer to a group of varieties eaten fresh or dried, including garden peas, snow peas, sugar snap peas, and split or dried peas. The plant is an annual legume that can grow as a short bush or a climbing vine. It produces pods containing several spherical seeds; in some cultivars the pods are eaten while still immature (snow and sugar snap), whereas in others only the seeds are consumed (garden peas).

Peas are a cool-season crop that tolerates light frosts. They prefer well-drained, fertile soil and full sun. Climbing types usually require trellises. Peas fix atmospheric nitrogen through root nodules, which can benefit subsequent crops.

Nutritionally, peas are a source of plant-based protein, fiber, and micronutrients, notably vitamins A, C, K and minerals such as iron and manganese. They are naturally low in fat and versatile in cooking.

Fresh peas are harvested in spring and stored briefly; frozen and canned peas offer extended shelf life. Dried peas are used to make soups and stews, including split peas.

Globally, major producers include China, India, Russia, Canada, and the United States. Peas have a long history of cultivation, with evidence from the Near East dating to ancient times; they spread across Asia and Europe and became a staple in many cuisines.