pease

Pease refers to a group of leguminous plants, primarily cultivated for their edible seeds. The most common type is the garden pea, Pisum sativum, a cool-season annual. Other varieties include the chickpea (Cicer arietinum) and the lentil (Lens culinaris), though these are often categorized separately. Peas are a good source of protein, fiber, vitamins, and minerals. They are consumed in various forms, including fresh, frozen, dried, and canned. Historically, peas have been a staple food for many cultures, contributing significantly to diets worldwide. Their cultivation dates back to ancient times, with evidence found in archaeological sites across the Middle East and Europe. The plant typically grows as a vine, requiring support to climb. Peas are known for their ability to fix nitrogen in the soil, making them a beneficial crop in crop rotation systems. Different cultivars exist, varying in size, color, and growth habit. For instance, shelling peas are harvested when the pod is mature and the peas are removed, while edible-podded peas, like snap peas and snow peas, are eaten with the pod. Their versatility in the kitchen allows them to be used in soups, stews, salads, side dishes, and as a primary ingredient.