Sweet Pea Designs
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Sweet Pea
Sweet Pea (''Lathyrus odoratus'') is a flowering plant of the genus Lathyrus in the family Fabaceae (the legumes). Unlike most peas, the seeds of the sweet pea are not edible. They are often grown by gardeners for their bright colours and the sweet fragrance that gives them their name. The species is annual and so lasts for only one season.
Sweet peas have been cultivated since the 17th century and a vast number of varieties are commercially available.
Category:Garden plants
Category:Faboideae
Category:Flowers
eo:odorpizo
fr:Pois de senteur
ja:スイートピー
Pea
:''Peas is also the name of a commune of the Marne ''département'' in France.''
A pea is the small, edible round green bean which grows in a pod on the leguminous vine ''Pisum sativum''. This legume is cooked as a vegetable in many cultures. Several other seeds of the family Fabaceae, most of them round, are also called peas; this article deals with the species ''Pisum sativum'' and its cultivars. The pea plant is an annual plant, with a lifecycle of a year.
History and cultivation
Peas have been found in Near Eastern archaeological sites which date back nearly 10,000 years. Domesticated cultivars appeared relatively shortly after wheat and barley, which appear to have been cultivated as long ago as 7800BC. By 2000BC, pea cultivation had spread throughout Europe and east into India and China.
Peas are a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C, with the plants growing best at temperatures of 13 °C to 18 °C. 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. Peas grow best in slightly acid, well-drained soils.
Peas have both low-growing and vining varieties. The vining varieties grow thin tendrils that coil around any available support, and can climb to be 1-2 m high. A traditional approach to supporting climbing peas is to thurst branches pruned from trees or other woody plants upright into the soil, providing a lattice for the peas to climb. Branches used in this fashion are called ''pea brush''. Metal fences, twine, or netting supported by a frame, are used for the same purpose. In dense plantings, peas give each other some measure of mutual support.
Crop rotation is important to avoid the build-up of pests and diseases in the soil; typically peas should only be replanted on the same site
Pea
Rhyme
I've also heard a "peas porridge" version of the rhyme.
Mushy dish
I should probably say, that contrary to my earlier edit summary, I guess mushy peas are a dish after all, really. I just wouldn't want people thinking of them in the same way as they think of, I don't know, Beef Wellington or something. Hm, I should sleep more... --Camembert
:For the benefit of those who didn't see it, the edit summary was, "good god, we might not have the most advanced cuisine in the world, but mushy peas isn't a *dish*!" Which I would have agreed with until tonight. But, spookily enough, one of my housemates had a plate of mushy peas for tea! I expressed surprise that he was eating them by themselves, but he seemed to think it was a perfectly sensible thing to do. Strange chap! -- Oliver PEREIRA 00:33 Jan 17, 2003 (UTC)
Request
A photo of a pea plant would be very nice here. AxelBoldt 04:50, 20 Mar 2005 (UTC)
Request
How about some nutritional information on peas ?
I'm looking for allergies of peas...
Pigeon Pea
The pigeon pea (''Cajanus cajan'', syn. ''Cajanus indicus'') is a member of the family Fabaceae. Other common names are red gram, toovar, toor, gandul, Congo pea, Gungo pea, and no-eye pea.
The cultivation of the pigeon pea goes back at least 3000 years. The centre of origin is most likely Asia, from where it travelled to East Africa and by means of the slave trade to the New World. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions of both the Old and the New World.
Pigeonpea is an important grain legume crop of rainfed agriculture in the semi-arid tropics. The Indian subcontinent, Eastern Africa and Central America, in that order, are the world's three main pigeonpea-producing regions. Pigeonpea is cultivated in more than 25 tropical and sub-tropical countries, either as a sole crop or intermixed with such cereals as sorghum (''Sorchum bicolor''), pearl millet (''Pennisetium glaucum''), or maize (''Zea mays''), or with legumes, e.g. peanut (''Arachis hypogaea''). Being a legume, pigeon pea enriches soil through symbiotic nitrogen fixation.
Uses
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop.
In India, split pigeon peas (toor dal) are one of the most popular pulses—along with chickpeas (chana), urad and mung.
Pigeon peas are nutritionally important, as they contain high levels of protein (typically 22% in dahl) and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well balanced human food.
In some countries, such as the Dominican Republic and Hawaii, pigeon peas are grown for canning.
The woody stems of pigeon peas are used as firewood, fencing and thatch.
In Thailand, pigeon peas are grown as host for scale insects which produce lac.
Pigeon peas are in some areas an important crop for green manure. They can after incorporation provide up to 40 kg nitrogen per hectare.
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Sweet Pea Designs
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