Pea

a climbing garden herb originally from the vicinity of the Mediterranean. There are perhaps six species. Our varieties in cultivation are all one, though sometimes divided into field peas and garden peas. Peas are cultivated in India and yet are grown far into the north where a short, quick summer brings them to maturity. Split peas are used to thicken soup. The people of certain localities are on this account called "pea soups" in fun. Peas cut green are an excellent fodder for cattle. Peas are related to clover, and are raised largely for this purpose in Scotland.

Green peas are a staple vegetable in the home and market garden. The business of canning peas has grown to immense proportions. A machine has been devised even for threshing the peas out of the green straw. A field of green peas is cut, fed through the machine, and the peas are canned the same day. France still leads in reputation for fine canned peas. Of many varieties, marrowfats are the best grown by American gardeners.

From the botanical point of view it is interesting to know that the flower of a pea is made up of twenty-one altered leaves. Beginning at the outside, five are the green pointed sepals; five are the colored petals of different shapes; ten, greatly changed, are the ten stamens that stand like a hollow cylinder; and one in the center folded lengthwise makes the pod. The peas grow along the edges of what would have been a leaf. By splitting the pod carefully the peas may be seen in two rows. Much the same may be said of beans. Sweet peas are more nearly related to the "wild peas" climbing in copses.

See Vegetables; Clover