Search results
Results from the WOW.Com Content Network
In England, the distinction between field peas and garden peas dates from the early 17th century: John Gerard and John Parkinson both mention garden peas. [ citation needed ] Snow and snap peas , which the French called mange-tout , because they were eaten pods and all, were introduced to France from the market gardens of Holland in the time of ...
Marrowfat peas. Marrowfat peas are green mature peas (Pisum sativum L. [1] or Pisum sativum var. medullare [2]) that have been allowed to dry out naturally in the field, rather than being harvested while still young like the normal garden pea. They are starchy, and are used to make mushy peas.
The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed's cotyledon. There are green and yellow varieties of split pea. Gregor Mendel studied the inheritance of seed colour in peas; the green phenotype is recessive to the yellow one
Clitoria ternatea, commonly known as Asian pigeonwings, [1] bluebellvine, blue pea, butterfly pea, cordofan pea, or Darwin pea, [2] is a plant species belonging to the family Fabaceae and native to the Indonesian island of Ternate. [3]: 215 In Indian Ayurveda it is commonly known by the name Aparajita.
Galactia is a genus of plants in the legume family ().It belongs to the subfamily Faboideae and tribe Diocleae [2] They do not have an unambiguous common name, being commonly called milk peas, beach peas or wild peas.
The Fabaceae (/ f ə ˈ b eɪ s i. iː,-ˌ aɪ /) or Leguminosae, [6] commonly known as the legume, pea, or bean family, are a large and agriculturally important family of flowering plants. It includes trees , shrubs , and perennial or annual herbaceous plants , which are easily recognized by their fruit ( legume ) and their compound, stipulate ...
Dry peas (code 0187, Pisum spp.) Garden pea (Pisum sativum var. sativum) Protein pea (Pisum sativum var. arvense) Chickpea, garbanzo, Bengal gram (code 0191, Cicer arietinum) Dry cowpea, black-eyed pea, blackeye bean (code 0195, Vigna unguiculata) Pigeon pea, Arhar/Toor, cajan pea, Congo bean, gandules (code 0197, Cajanus cajan)
During that era, vendors in the streets of Athens were selling hot pea soup." [1] Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: [2] by contrast with the coarse, traditional peasant fare of pease pottage (or pease porridge), Potage Saint-Germain, made of fresh peas [3] and other fresh ...