The origins of the pea (Pisum sativum) are not clear: this species probably originates in Asia (perhaps the Caucasus or Persia), where it was then spread throughout Europe by the Aryans.
The pea is mentioned by the Greek Theophrastus as well as Columella and Pliny, who describe the elatius and arvense varieties, known and cultivated by the Romans and discovered in the excavations at Pompeii.
This vegetable was extremely fortunate around the late seventeenth century, when it became fashionable in France to eat peas and their price rose to the point where only the nobility could afford them. Peas are considered a sign of luck and prosperity, and its flowers were used to braid garlands as gifts for a bride.
PEA CULTIVATION
Throughout the world, pea crops cover a surface area of around 80,000 hectares, for a production exceeding 4,500,000 tons. The main producers are the United States, France, England, Italy and Hungary.
In Italy this crop occupies 40,000 hectares, producing around 270,000 tons per year. The most commonly grown varieties are Senator, Progress 9c, Esedra, Navona, Lincoln, Provence small and Italian wonder.
THE PEA CALENDAR
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Harvest period
Market presence
FEATURES OF PEA
A member of the Leguminous family, peas have a fairly shallow tap-root, while the stalk is smooth and up to more than two meters long.
The fruit is a pod or legume, green or yellow, containing up to 12-13 seeds.
High temperatures cause peas to flower early, harden the seeds quickly and accelerate the conversion of sugars into starch.
Although the plants can withstand low temperatures fairly well, a freeze can damage growing tips and cause side sprouts to form. Cold may damage the flowers and small pods on adult plants.
Peas are an improvement crop and are thus best included in rotation between a hoe-crop (tobacco, beets or tomatoes) and those that take advantage of the nitrogen fixed by the pea (wheat and corn).
The best crops are grown in soil of medium consistency, or at least with a good calcium and organic substance content. Good drainage is important to encourage the development of nitrogen fixing bacteria on the roots.
From a scientific standpoint, peas were a valuable support to Mendel, who used this plant for experiments leading to his famous laws of heredity.
CONSUMPTION AND STORAGE
Thanks to its excellent content of proteins, sugars, vitamins and mineral salts, peas have high nutritional value. They are also rich in iron (useful for hemoglobin in the bloodstream), phosphorous (to nourish nerve cells and assist calcium assimilation), and potassium (to convert fats). They are also useful for those suffering from exhaustion and for convalescents.
In cosmetics, peas are used to prepare firming and toning skin masques.
To take best advantage of peas' properties they should be eaten fresh, since they lose most of their vitamins in the drying process and can be difficult to digest. It is best to use the pods as well in soups and stews.
They may be eaten raw or used to prepare soups, stews, omelets and various dishes.
Peas may be stored for around 10 days at 0 °C with a relative humidity of 90-95%.
NUTRITIONAL AND ENERGY INFORMATION FOR PEA (100 grams of product)
Edible part
47 %
Water
76.1 g
Proteins
7.0 g
Lipids
0.2 g
Glucides
12.4 g
Fiber
5.2 g
Energy
76 kcal
Sodium
1 mg
Potassium
202 mg
Iron
1.8 mg
Calcium
47 mg
Phosphorus
101 mg
Niacin
1.01 mg
Vitamin C
28 mg
Source: National Nutrition Institute
RECIPE
Small Pea Flans
Ingredients for 4 people: 1.5 kg fresh peas, 1 onion, 100 g flour, ˝ l milk, 2 eggs, 2 tablespoons grated Parmesan cheese, a pat of butter, nutmeg and breadcrumbs.
Boil the peas with the finely sliced onion, just covered with water. Meanwhile prepare a béchamel sauce with the flour, butter, milk and a pinch of salt. Once the sauce is the right consistency, remove from heat; add eggs when cool. Run the cooked, drained peas through the blender and add to the béchamel until thoroughly blended. Pour the mixture into individual buttered molds sprinkled with breadcrumbs. Bake in a double boiler at 180 °C for approximately 50 minutes, then turn off the oven and let the molds rest for another 10 minutes. Remove and turn over onto a serving plate. Serve warm.
