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Generally, 133,000 seeds are planted per hectare (54,000/acre) for the erect varieties and 60,000 per hectare (24,000/acre) for the climbing and trailing varieties. The seeds can be harvested after about 100 days or the whole plant used as forage after about 120 days. Leaves can be picked from 4 weeks after planting. [33]
Lathyrus sativus, also known as grass pea, cicerchia, blue sweet pea, chickling pea, chickling vetch, Indian pea, [2] white pea [3] and white vetch, [4] is a legume (family Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa. [5]
Nuts and seeds offer a little plant protein and plenty of healthy fats, plus nutrients like magnesium, zinc, and vitamin E. ... White acre peas have risen from lowly legumes to a much-heralded ...
Pea soup is eaten in many other parts of the world, including northern Europe, parts of middle Europe, Russia, Iran, Iraq and India. [51] In Chinese cuisine, the tender new growth [leaves and stem] dou miao (豆苗; dòu miáo) are commonly used in stir-fries. Much like picking the leaves for tea, the farmers pick the tips off of the pea plant.
Field pea may refer to: Pea § Field pea , any of certain varieties of common pea ( Lathyrus oleraceus ) used worldwide for human or animal consumption; sometimes called dry field pea Cowpea ( Vigna unguiculata ), used for culinary purposes and forage in Africa and the Americas
Plant nutrition is the study of the chemical elements and compounds necessary for plant growth and reproduction, plant metabolism and their external supply. In its absence the plant is unable to complete a normal life cycle, or that the element is part of some essential plant constituent or metabolite .
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