FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
PEAS
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is a garden pea (Pisum sativum) or spit pea. They are picked in the pod and shelled.
Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.
Priminally native to Europe, this annual tendril viny plant (Pisum sativum, of the Legume Family) has been cultivated since pre-Christian days for its rich-flavored young seeds, the mature dried seeds, and, in a special variant, the sweet edible seed pods.
There are a great many distinctive named varieties available today, these making the Pea-or Garden Pea or English Pea, as it is also called-an exceptionally adaptable household staple.
In France, we find the common garden variety Pea known as pois(usually little peas, petit pois, an epithet which has also been adopted in several of the latin American lands, in Germany, they are known as Erbsen; in Italy, pisi or piselli; in Spain, as guisantes; and so on.
