Peas

Pea is the common name for any of a subfamily of herbs, trees, and shrubs of the legume family, and especially for herbs of one genus. The subfamily, which comprises about 437 genera and 12,000 species growing all over the world, includes such plants as alfalfa, clover, locust, lupine, peanut, soybean, vetch, and sweet pea.

Two varieties are widely cultivated for their seeds (peas): the common, or garden, pea and the field pea. Peas make up the subfamily Papilionoideae, family Fabaceae (formerly Leguminosae). The common, or garden, pea is classified as Pisum sativum. The field pea is classified as Pisum sativum variety arvense. Garden peas are of two main types, having smooth or wrinkled seeds. Those with smooth seeds are earlier and hardier, but the wrinkled varieties are sweeter. Some varieties have edible pods that are eaten in much the same manner as green beans. These are grown to a considerable extent in Europe and have become increasingly popular in the United States. Varieties of both the field pea and the garden pea are numerous.

Peas are cultivated to a considerable extent as a field crop in the northern United States and Canada, and both the grain and straw are used in feeding stock. The plant withstands light frosts and may therefore be grown as early in spring as the ground can be worked. Semidwarf varieties are preferred for field culture, since the crop is more easily harvested.