pea

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pea,

hardy, annual, climbing leguminous plant (Pisum sativum) of the family Leguminosae (pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
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 family), grown for food by humans at least since the early Bronze Age; no longer known in the wild form. It is cultivated everywhere in home gardens and on a large scale commercially for freezing or canning. The round seed, borne in a pod, is a highly nutritious food, having a high protein and fiber content. The pod, too, of the varieties known as sugar peas, can be eaten, and the whole plant is grown for forage; the vines of garden varieties are also used for feeding stock. In New England many gardeners plant them on Apr. 19, the anniversary of the battle of Lexington—hoping to have their first peas by the Fourth of July, when according to traditional use they accompany salmon on the menu. Split peas are obtained from the field pea (var. arvense), grown also for forage and as a green manure. About three quarters of the total world crop of the field pea variety is grown in China; much is used for stock feed. It is believed that peas were long grown only for use as pea meal, dried peas, or forage. Using peas as a green table vegetable began in the late Middle Ages, and the garden varieties were developed subsequently. The garden pea is renowned as the plant with which Gregor Mendel conducted the experiments that initiated the science of genetics. The chickpeachickpea,
annual plant (Cicer arietinum) of the family Leguminosae (pulse family), cultivated since antiquity for the somewhat pealike seeds, which are often used as food and forage, principally in India and the Spanish-speaking countries.
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 and the sweet peasweet pea,
annual climbing plant (Lathyrus odoratus) of the family Leguminosae (pulse family), a legume native to S Europe but, since its introduction to horticulture c.1700, widely cultivated for its fragrant flowers.
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 belong to different genera. Peas are classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales, family Leguminosae.

pea

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(botany)
Pisum sativum. The garden pea, an annual leafy leguminous vine cultivated for its smooth or wrinkled, round edible seeds which are borne in dehiscent pods.
Any of several related or similar cultivated plants.

pea

1. an annual climbing leguminous plant, Pisum sativum, with small white flowers and long green pods containing edible green seeds: cultivated in temperate regions
2. 
a. the seed of this plant, eaten as a vegetable
b. (as modifier): #5pea soup
3. any of several other leguminous plants, such as the sweet pea, chickpea, and cowpea
References in periodicals archive ?
expanding manufacturing facilities of freeze-dried pea isolates in the region, especially in China, Japan and Australia.
Peas are common legumes or "pulses." While not a complete protein, like meat or chicken, peas have important amino acids including isoleucine, leucine and valine, needed for building muscle.
Flamingo buys sugar snap peas and garden peas, while Taimba shangi potatoes while Twiga exporters cabbages.
As most chefs do, I would recommend using frozen peas for this recipe.
PS Cook the peas in boiling salted water until soft, drain most of the water away leaving about a tablespoon then blend until smooth in a liquidiser or NutriBullet.
Like Mrs May I first presented the peas with little flourish, just the flat assumption that as I'd put the effort into cooking them, they should eat them.
Already a huge hit with fans of the sport, Batchelors Peas are the perfect accompaniment for match day meals and a great way to get one of your five-a-day.
m tablespo then lig | S | Serve the green pea hummus in a dipping bowl.
Already a big hit with Rugby League fans, Batchelors Peas are the perfect accompaniment for match day meals from fish and chips to pies and mash, and they're also a great way to get one of your five-a-day.
The researchers blended chickpea flour with yellow pea starch fraction or yellow pea flour at 10%, 20% and 30% levels.
Also called cowpea, southern pea, or black-eyed bean, the black-eyed pea (Vigna unguiculata) is part of the family of peas and beans (Fabaceae or Leguminosae).
Pea protein is made from dehydrated yellow split peas.