Green Peas / Yellow Peas
A pea is a most commonly green, occasionally purple or golden yellow, pod-shaped vegetable, widely grown as a cool season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F). They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high altitude, tropical areas. Many cultivars reach maturity about 60 days after planting. Green and yellow split peas are commonly used to make pea soup or "split pea soup", and sometimes pease pudding, which was commonly prepared in Medieval Europe. In modern times peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bioavailable. Along with broad beans and lentils, these formed an important part of the diet of most people in the Middle East, North Africa and Europe during the Middle Ages.By the 17th and 18th centuries, it had become popular to eat peas "green", that is, while they are immature and right after they are picked.