Sweet Peas

Peas have been cultivated for over 5,000 years. The earliest record of them is found in Asia, dating back to 9,750 BC. Originally, peas were grown for their dried seed. It was the English that developed peas that are delicate and sweet varieties. Most pea varieties do not form pods in temperatures over 80 degrees F. (22 degrees C.)

There are many varieties of peas developed over the past 200 years. There is the ‘black eyed Susan’ that was a mainstay in the diet of the colonial south of the United States. Pink eyed peas, purple hill peas, cream peas and crowder peas are the latest development of the cow pea or southern pea as the black eyed pea is called.

If you grow peas in your own garden, you will learn how to judge when the peas are ready to pick at the peak of flavor. They will have a glossy pod. Waiting until the pod is dull; yields a pea in which the sugar has turned to starch. Some varieties of peas are grown to be eaten whole, pod and all. They are picked just a few days after blossoming.

Peas are processed into the familiar dried split peas. The whole seed is available canned or frozen. Peas are the earliest crop of spring, growing well in cool weather. Dried peas with yellow seeds are processed into flour which is used in a variety of ways, including; pea meal bacon. In earlier times peas were made into puddings.

Peas are a good source of vitamins A and C and they provide protein and dietary fiber.

R.D.

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