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Scientific name: Pisum sativum

Common name: Pea

General description: Originally from Southern and Central Europe, its use and domestication date back to at least 11.000 years ago, and there are currently three main species of peas. It was not until the 15th century that they began to be eaten unripe.

They were used by Johann Gregor Mendel, to carry out experiments that led to the discovery of the laws of biological inheritance, Mendel's laws.

There are several hundred varieties of peas. The plants can be creeping or climbing, the fruits can be cylindrical or flattened pods, and the peas (the seeds) can be smooth or rough. The following varieties are available:

- 'white' pea is only eaten from the seeds and is called a threshing pea.

- 'Tart' pea, can be eaten with the pods, which are green and tender.

- early-maturing 'Kelvedon Wonder' pea is a productive variety with small plants and long green pods.

- 'Sweet Horizon' pea, with a climbing growth habit, has wide, long dark green, tender pods.

Nutritional facts: Rich in fiber, proteins, carbohydrates, and vitamins K1, C, B1, A, and B6, as well as the salts magnesium, copper, iron, zinc, and lutein.


Climate: Hardy tolerant of heat. It grows best in mild temperatures and even withstands cold if the plant is already developed.

Soil: From sandy to clayey textures, always well drained and without an excess of nitrogen. Well prepared to allow lightness and good aeration of the soil.

Irrigation: Rainfall is sufficient as it is an autumn-winter crop, but it should be watered if there are drier periods.

Associations: Celery, Pumpkin, Lettuce, Carrot, Cabbage, Kale, Beans, Maize, Turnip, Cucumber, Radish, Radish, Head cabbage, Savory, Marigold, Marigold, Leviticus, and most herbs.

Sowing season: October to March

Harvest time: March to June