Peas

A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum. This legume is cooked as a vegetable in many cultures. more...

Several other seeds of the family Fabaceae, most of them round, are also called peas; this article deals with the species Pisum sativum and its cultivars. The pea plant is an annual plant, with a lifecycle of a year.

History and cultivation

Peas have been found in Near Eastern archaeological sites which date back nearly 10,000 years. Domesticated cultivars appeared relatively shortly after wheat and barley, which appear to have been cultivated as long ago as 7800 B.C. By 2000 B.C., pea cultivation had spread throughout Europe and east into India and China.

Peas are a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C, with the plants growing best at temperatures of 13 °C to 18 °C. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler high altitude tropical areas. Many cultivars reach maturity about 60 days after planting. Peas grow best in slightly acid, well-drained soils.

Peas have both low-growing and vining varieties. The vining varieties grow thin tendrils that coil around any available support, and can climb to be 1-2 m high. A traditional approach to supporting climbing peas is to thrust branches pruned from trees or other woody plants upright into the soil, providing a lattice for the peas to climb. Branches used in this fashion are called pea brush. Metal fences, twine, or netting supported by a frame, are used for the same purpose. In dense plantings, peas give each other some measure of mutual support.

Crop rotation is important to avoid the build-up of pests and diseases in the soil; typically peas should only be replanted on the same site every fifth year.

Types of pea

Peas grown for the immature peas are called garden peas, shell peas or green peas. They are sold fresh (usually in the pod), or tinned or frozen.

The mature pea, which dries naturally in the field, is known as the marrowfat pea. It is grown mainly in Britain, but many are exported to the Far East. One of the oldest export varieties, popular in Japan for the last hundred years, is called Maro.

Several cultivars of peas are eaten pod and all, and are known as mangetout, edible pod peas, snow peas, sugarsnap peas, sugar peas or snap peas. They are especially characteristic of East Asian cuisine. The snow peas are eaten before the pod inflates, whereas the snap peas are eaten when the seeds have partly matured and the pod is round.

Field peas, also referred to as protein peas, are a cultivar of P. sativum (P. sativum 'Arvense') that are grown as forage or for hay production. Cowpeas and Black-eyed peas (genus Vigna) are traditionally used in U.S. southern cuisine and soul food.

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