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These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine. The pea was also present in Georgia in the 5th millennium BC. In the second half of the 2nd millennium BC, this pulse crop appears in the Ganges Basin and southern India.

The wild pea is restricted to the Mediterranean basin and the Near East. pod-shaped vegetable, widely grown as a cool season vegetable crop.

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since they contain seeds and develop from the ovary of a (pea) flower.

Sugar peas, which the French soon called mange-tout, for they were consumed pods and all, were introduced to France from the market gardens of Holland in the time of Henri IV, through the French ambassador.

It is a cool-season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from the matured pod. 2000 BC, in Harappa, Pakistan, and in northwest India in 2250–1750 BC.Cependant, veuillez garder à l’esprit que la version HTML-5 du site offre des fonctionnalités plus limitées (qualité vidéo non optimale possibilité que les diffusions soient retardées).Nous recommandons que tous nos utilisateurs optent pour la version Flash du chat (actuellement utilisée).In dense plantings, peas give each other some measure of mutual support. Green "garden" peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe.In England, the distinction between field peas and garden peas dates from the early 17th century: John Gerard and John Parkinson both mention garden peas.

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