Pea is the seed-pod or small spherical seed of Pisum sativum, a species in the family Fabaceae. It is also known as Forage Pea, Garden Pea, English Pea, nd Field Pea. Pea is also used to refer other edible seeds, such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and several other seeds in genus Lathyrus. Canada is the world's largest producer and exporter of peas.
Pisum sativum is an annual flowering plant, 2 m tall, with upright growth form and tangled vegetation. It is vigorous growing with angular or roundish hollow stems covered with a waxy bloom. It is a cool season crop and is not frost tender. The plant blooms from May to September, and the seeds ripen from July to October. The flowers are hermaphrodite, having both male and female ogans, and are self-pollinated. Pollination occasionally done by bees. Flower colors differs according to cultivars. They can be white, pink, lavender, blue, or purple. The pods contain several seeds, flattened when young, and becoming roundish later. The pods are dehiscent along the two sides.
Pisum sativum are grown for the peas within the pod and are harvested when the pod are mature and fully rounded. The peas are for fresh eating, canning, freezing, boiled or steamed. Fresh peas are usually eaten boiled, and flavored with butter and herbs, or salt and pepper, and served as a side dish. Fresh peas are also added to pot pies, salads, and casseroles. Pea pods do not keep well once picked. Peas are also eaten raw, as they are sweet when fresh.
Procecesed peas are mature peas which have been dried, soaked, and heat-treated peas. Cooked peas are peas that are sometimes sold dried and coated with spices, wasabi or salt.
Peas are an excellent source for dietary protein, fiber, vitamins, lutein, and minerals.
Pisum sativum grows well in full sun, light to medium, moist and well-drained soil. Pests and diseases are pea aphids, pea weevils, root rot, bacterial blight and anthracnose.
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