The pea , garden pea or round pea is a annual Plante, of the family of the Légumineuse S (Fabacées), largely cultivated for its Graine S, consumed like Légume, or used like food of the cattle. The terms indicate also seed itself, rich in Protéine S (25%). The fresh peas are more usually called “ garden peas ”.
The scientific name is Pisum sativum L. the plant is thus of the family of the Fabacées , of the subfamily of the Faboideae and the tribe of the Fabeae .
The species Pisum sativum gathers several subspecies, classified previously distinct in cash. Principal subspecies:
- Pisum sativum L. subsp. sativum VAr. sativum : garden pea , pot pea or pea of the gardens;
- Pisum sativum L. subsp. elatius (Steven ex Mr. Bieb.) Asch. & Graebn. : wild pea ;
- Pisum sativum L. subsp. sativum VAr. arvense (L.) Poir. : field pea , pea protéagineux or pea of the fields;
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There exists a multitude of commercial varieties:
- the pea mangetout , which consume like French beans or beans mangetout.
- the dry Pea S .
Description
Annual plant variable height from 0,5 to 1 or 2 meters. Feuille S composed, provided at their base with two large Stipulates S with round form, leaflets of variable number from 2 to 8, final leaflet replaced by a simple gimlet or composed. Fleur S generally white, solitary or grouped by two, of the papilionacé type, chalice with five teeth, cheesecloth S the 10, including one free and nine others welded by their net in a tube. Fruit in Pod, or thimble, bivalve, container of smooth or angular round seeds.
Uses
it pea can be used to keep with dryness something.Pot pea
The pot pea is a consumed vegetable:- fresh, is shelled, out of seeds: the garden pea, launched to France at the time of Louis XIV,
- either fresh entirety, the garden pea mangetout which one consumes the young pod,
- or dryness, the split pea (seeds of which both Cotylédon S are separate). Of difficult digestion, the split pea is often prepared out of mashed potatoes.
The garden pea gives place to an important industry of setting out of preserve (Appertisation) and more recently of deep freezing.
The varieties of pea are numerous. One distinguishes in particular peas according to whether the seeds smooth or are wrinkled (more sweetened) (This character is one of those used by Gregor Mendel in its studies on the Génétique), like according to the color from seeds (yellow clearly or green). The selection also relates to the precocity and the absence of “parchment” ( mangetout ). One also distinguishes the dwarf varieties and the varieties with oars, which it is necessary to prop in culture.
Field pea
See too
- the page Pea , to see the other named plants or vegetables pea
- Vegetable S | dry Vegetables
External bonds
Nds-nl: Atepoele
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