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Pea (pisum in Latin) is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753 (meaning cultivated pea).
Snow peas and snap peas both belong to Macrocarpon Group, [3] [4] [1] [5] a cultivar group based on the variety Pisum sativum var. macrocarpum Ser. named in 1825. [6] It was described as having very compressed non-leathery edible pods in the original publication. The scientific name Pisum sativum var. saccharatum Ser. is often
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The peas are spherical when harvested, with an outer skin. 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.
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.
Lepidium sativum, garden cress. Madia sativa, Chilean tarweed. Medicago sativa, alfalfa. Nigella sativa, a flower whose edible seeds are sometimes known as "black cumin" or "black caraway". Oryza sativa, rice. Pastinaca sativa., parsnip, a root vegetable closely related to the carrot and parsley; all belong to the family Apiaceae. Pisum sativum ...
An edible-podded pea is similar to a garden, or English, pea, but the pod is less fibrous, and is edible when young. Pods of the edible-podded pea, including snap peas, do not have a membrane and do not open when ripe. At maturity, the pods grow to around 4 to 8 centimetres (1 + 1 ⁄ 2 to 3 inches) in length. Pods contain three to nine 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.