The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit,[2] since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus. This is basically what it is and different types of it.
The wild pea is restricted to the Mediterranean basin and the Near East. The earliest archaeological finds of peas date from the late Neolithic era of current Greece, Syria, Turkey and Jordan. In Egypt, early finds date from c. 4800–4400 BC in the Nile delta area, and from c. 3800–3600 BC in Upper Egypt. The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan c. 2000 BC; in Harappan civilization around modern-day Pakistan and western- and northwestern India in 2250–1750 BC. In the second half of the 2nd millennium BC, this legume crop appears in the Ganges Basin and southern India.[4] This is where it is and the time period is sprouted haha dad joke!
A pea is a most commonly green, occasionally golden yellow,[6] or infrequently purple[7] pod-shaped vegetable, widely grown as a cool season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F). 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.[8]
In early times, peas were grown mostly for their dry seeds.[10] From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture[11] improved their yield. In the early 3rd century BC Theophrastus mentions peas among the legumes that are sown late in the winter because of their tenderness.[12] In the first century AD, Columella mentions them in De re rustica, when Roman legionaries still gathered wild peas from the sandy soils of Numidia and Judea to supplement their rations.[citation needed]
In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders, noted explicitly in 1124.[13]
Green "garden" peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe. 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] Sugar peas, which the French called mange-tout[disambiguation needed], for they were consumed pods and all, were introduced to France from the market gardens of Holland in the time of Henri IV, through the French ambassador. Green peas were introduced from Genoa to the court of Louis XIV of France in January 1660, with some staged fanfare; a hamper of them were presented before the King, and then were shelled by the Savoyan comte de Soissons, who had married a niece of Cardinal Mazarin; little dishes of peas were then presented to the King, the Queen, Cardinal Mazarin and Monsieur, the king's brother.[14][clarification needed] Immediately established and grown for earliness warmed with manure and protected under glass, they were still a luxurious delicacy in 1696, when Mme de Maintenon and Mme de Sevigné each reported that they were "a fashion, a fury".[15][clarification needed]
Modern split peas, with their indigestible skins rubbed off, are a development of the later 19th century.
Modern culinary use
more boring stuff gg!
The wild pea is restricted to the Mediterranean basin and the Near East. The earliest archaeological finds of peas date from the late Neolithic era of current Greece, Syria, Turkey and Jordan. In Egypt, early finds date from c. 4800–4400 BC in the Nile delta area, and from c. 3800–3600 BC in Upper Egypt. The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan c. 2000 BC; in Harappan civilization around modern-day Pakistan and western- and northwestern India in 2250–1750 BC. In the second half of the 2nd millennium BC, this legume crop appears in the Ganges Basin and southern India.[4] This is where it is and the time period is sprouted haha dad joke!
A pea is a most commonly green, occasionally golden yellow,[6] or infrequently purple[7] pod-shaped vegetable, widely grown as a cool season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F). 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.[8]
In early times, peas were grown mostly for their dry seeds.[10] From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture[11] improved their yield. In the early 3rd century BC Theophrastus mentions peas among the legumes that are sown late in the winter because of their tenderness.[12] In the first century AD, Columella mentions them in De re rustica, when Roman legionaries still gathered wild peas from the sandy soils of Numidia and Judea to supplement their rations.[citation needed]
In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders, noted explicitly in 1124.[13]
Green "garden" peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe. 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] Sugar peas, which the French called mange-tout[disambiguation needed], for they were consumed pods and all, were introduced to France from the market gardens of Holland in the time of Henri IV, through the French ambassador. Green peas were introduced from Genoa to the court of Louis XIV of France in January 1660, with some staged fanfare; a hamper of them were presented before the King, and then were shelled by the Savoyan comte de Soissons, who had married a niece of Cardinal Mazarin; little dishes of peas were then presented to the King, the Queen, Cardinal Mazarin and Monsieur, the king's brother.[14][clarification needed] Immediately established and grown for earliness warmed with manure and protected under glass, they were still a luxurious delicacy in 1696, when Mme de Maintenon and Mme de Sevigné each reported that they were "a fashion, a fury".[15][clarification needed]
Modern split peas, with their indigestible skins rubbed off, are a development of the later 19th century.
Modern culinary use
more boring stuff gg!
