Successful cultivation of pea

Common pea, also called square pea , is one of the oldest consumed dried vegetables . It is a vegetable plant that produces pods containing seeds called peas. These legumes should be eaten dry. Pea is not very demanding on the nature of the soil, requires little water and inputs. Its cousin, tuberous pea, brings a touch of originality to the vegetable garden. It also requires little care and the white, sweet flesh of its tuber can be used like that of a potato. Do not consume the seeds of tuberous pea, they contain phytic acid and can therefore cause poisoning.

Tuberous pea is native to Europe and Asia. It has been cultivated since the 17th century, particularly in the Netherlands. It was used for both human and animal nutrition. It was then gradually forgotten but is recently beginning to make a comeback, along with other forgotten vegetables. Common pea is a wild plant from the Mediterranean basin. It is native to India, the Horn of Africa, and southern Europe. It was already consumed in the Neolithic period.

The genus name "Lathyrus" is a Latin name derived from the Greek "λαθύρος" (lathyros), which the Romans used to refer to a type of chickpea. For tuberous pea, the species name "tuberosus" refers to its tuber. For common pea, the species name "sativus" signifies that it was widely cultivated.

Tuberous peas have a nutty or chestnut flavor. Square peas, or common peas, have a flavor similar to that of peas.

Grass pea is rich in vitamins E, B, and C, as well as minerals such as potassium, calcium, and iron. In addition, the tuber of grass pea is rich in starch.

Excessive consumption of peas causes a type of poisoning, lathyrism. This is due to a toxic substance contained in peas: lathyrin or BOAA. Some regions of India have made its production illegal. Indeed, due to a lack of resources, the inhabitants of this region consumed it excessively and were too often subject to this poisoning. Fortunately, it turns out that this toxin is eliminated during cooking if done correctly. Cook them in water until boiling, discard the water, and start again a second time as a precaution.

There are two main species of pea: tuberous pea (Lathyrus tuberosus) and common pea or square pea (Lathyrus sativus).

• Difficulty level : 2/3
• Density : From 8 to 12 plants/m².
• Mode of reproduction : Sexual.
• Type of pollination : Preferential autogamy but allogamy by insects possible.
• Weight per 1000 seeds : Approximately 30 grams for tuberous pea and approximately 300 grams for common pea.

• Climate zone and hardiness : Grass vetch likes temperate climates.
• Soil type : Fresh, light, humus-rich soil.
• pH : Neutral.
• Moisture : Well-drained soil.
• Exposure : Sunny
• Temperature : Tuberous vetch is very resistant to cold, unlike common vetch which, as an annual*, is more sensitive to it.
• Frost resistance : Tuberous pea can withstand temperatures down to -20°C. Common pea is not frost resistant.

• Soil preparation : Loosen the soil deeply and weed thoroughly.
  
• Transplanting : No transplanting is necessary.
• Watering :
  • Frequency: Regular watering.
  • Quantity: Frequent watering.
  • Period: Throughout the culture.
• Tools : Watering can.
• Hoeing / weeding / earthing up / mulching : Hill up the vetch when they reach about fifteen centimeters in height. Hoe regularly.
• Winter Protection : Common vetch is not grown in winter, and tuberous vetch is very cold-resistant. They therefore do not require winter protection.
• Harvest period : Common pea is harvested from June to August. Tuberous pea is harvested from August to October.
• Plant Part : The green seeds of common pea and the tuber of tuberous pea are eaten. Do not eat the seeds of tuberous pea; they contain phytic acid and can cause poisoning.
• Stage : Common vetch is harvested approximately 90 days after sowing.

Row the vetch after earthing them up*. For tuberous vetch, remove the flowers as they appear to encourage tuber development.

• Instructions: Dry in bunches upside down in a warm, dry, and ventilated place. When the sprigs are completely dry, place the thyme in a jar or other glass container, tightly sealed to preserve all its aroma. It is also possible to freeze it in small bags or preserve it in oil.
• Shelf life: Dried, frozen, or oil-preserved thyme can be stored for several months, but will lose its flavor after a year of storage.

• Culinary : In India, common pea is used to make flour. In the rest of Asia, the immature pods, cooked in water and salted, are used as an appetizer. In Africa, they are used to make sauces (wot), flour, or crushed seeds. They can be cooked more simply, exactly like beans. The tubers of the common pea are prepared like potatoes. Do not consume the seeds of the common pea; they contain phytic acid and can therefore cause poisoning.
• Others : Common vetch can be used as a green manure. As a member of the Fabaceae family, it provides nitrogen to the soil.

Grass vetch is a honey plant . It will therefore attract pollinators and other beneficial insects to the garden.