Pea (Pisum sativum) is a cool-season annual legume in the Fabaceae family. It is grown for its edible seeds and pods. Three main types are cultivated: garden peas (shelling peas), snow peas (flat, edible pods), and snap peas (thick, edible pods). Peas are native to the Mediterranean region and Central Asia.
Peas are among the oldest cultivated crops, with archaeological evidence dating back 5,000 years in the Middle East. They were a staple in ancient Greek and Roman diets. Mendel's experiments with garden peas in the 19th century established the foundations of modern genetics.
Peas are consumed fresh, cooked, or preserved. They are a source of protein, fiber, and vitamins A and C. Like all legumes, peas fix atmospheric nitrogen through root nodules, enriching the soil for subsequent crops.
Garden peas are harvested when the pods are full and the seeds are sweet. Snow peas are harvested when the pods are flat and the seeds are barely visible. Snap peas are harvested when the pods are round and crisp. Peas are preserved by freezing (after blanching) and canning.
Peas grow best in cool, moist conditions and stop producing when temperatures exceed 24 degrees Celsius (75 degrees Fahrenheit). Support is provided for climbing varieties, while dwarf varieties are self-supporting. Peas are sensitive to waterlogged soil.