Sowing peas: is it a vegetable or not, to which family does it belong, a description of the plant with a photo

Pisum sativum - common pea is a representative of the most ancient cultivated plants. It is believed that his homeland was the countries of the East. The Dutch were the first Europeans to appreciate the taste and benefits of the new product. The rapid spread of the culture was facilitated by: simple growing technology, good taste and many useful properties. Knowing everything about peas, you can improve your he alth and increase vitality.

Origin

A valuable food and fodder plant, peas are among the most ancient cultivated crops.Presumably, he was familiar to mankind in the Bronze and Stone Ages. The history of the origin of the plant is not fully understood. Since ancient times, it has been bred in India. The progenitor of cultivars is field peas.

Small-seeded forms of sowing peas man began to cultivate long before our era, simultaneously with cereals. In the countries of Central and Northern Europe, the plant was cultivated already in the II-III millennium BC. e. In Russia, it has been grown since the end of the 17th century. Before the advent of potatoes, it was part of the main products.

Types and varieties

Peas (lat. Písum) is a genus of perennial and annual herbaceous plants of the legume family. Species of the genus are represented by herbs with a weakly curly stem, pinnate leaves and branched tendrils clinging to a support. The most common of all types is sowing, which is divided into three cultivar groups: peeling, brain and sugar.

Dry grain of shelled peas is used for making soups, side dishes and other dishes. Pea flour is produced from overripe seeds. Light brain varieties are used in the canning industry, dark for freezing. Sugar varieties are most commonly used as sweet, unripe shoulder beans (the pods are unique to cruciferous plants).

The best peeling varieties are Alpha, Viola, Atlant, Premium, Emerald, Tropar. The best brain varieties are Belladonna, Calvedon, Debut, Medovik, Sweet Giant. In the description of the Belladonna variety, its high yield, frost resistance and high palatability are separately noted.

In summer cottages it is recommended to grow the most prolific varieties of sugar peas: Inexhaustible, Zhegalova 112, Rubchik, Pervenets and Sugar 2.

Chickpeas, Uzbek chickpeas

Chickpeas are the oldest representative of the legume family. It has many names - Turkish chickpeas, walnut peas, Uzbek chickpeas, mutton peas, nohat, bladder, shish and others. The Middle East and Central Asia are considered the birthplace of the plant, where it is called the golden grain. Also grown in Eastern Europe and Mediterranean countries, Africa and South America.

Chickpea seeds dating back to the 5th century BC were discovered in Greece. e. Bronze Age peas have been found in Iran. Since the time of Avicenna, chickpeas have not only been used as food, but have also been used for medicinal purposes. It was believed that it cleanses the blood, heals the kidneys and liver. Helps with skin diseases (eczema, furunculosis, psoriasis), increases male power.

Uzbek chickpea is an annual plant with swollen short beans containing 1-3 rough peas in the shape of a ram's head.Grows up to 70 cm in height. Differs in good productivity and resistance to diseases. The peel of peas is white or brown. Indian varieties are colored green.

It has a pronounced nutty taste. It is widely used in cooking for soups, pilaf, meatballs, salads, hummus. Sprouted chickpeas are used in dietary and clinical nutrition.

Marine grade

Sea variety, or Japanese rank (Lathyrus japonicus) is a plant of the Chin genus of the Legume family. The range of this species is a territory stretched out in a narrow strip along the northern part of the Pacific coast. The plant grows on sandy and rocky shores. It is a herbaceous perennial, unlike sown green peas. Reaches 30 cm in height.

Japanese China blooms in July and bears fruit in August. Oblong-oval beans of the sea variety reach 5 cm in length.The plant is grown in places of natural distribution. Japanese chin is widely used for decorative purposes, most common in the design of rocky gardens.

Sea variety is a traditional food of the peoples of the north. The Eskimos of Alaska use leaves and sprouted seeds for food, make flour and stew from legumes, and prepare a hot drink that replaces coffee. Fresh stems and leaves of the plant are used in folk medicine as a remedy for rheumatism.

Mouse variety

Mouse pea (Vícia crácca) is a herbaceous perennial of the Pea genus of the Legume family. Mouse peas have many popular names - crane peas, chenille, passerine pods, mouse vetch, passerine flower, etc. It is distinguished by a wide area of \u200b\u200bgrowth. Found in meadows, fields, slopes, forest edges and roadsides.

The green mass contains a large amount of protein, vitamin C, carotene, phosphorus. The chemical composition of the plant is not fully understood.

Branched clinging stems grow up to 120 cm. The leaves are paired with 6-10 pairs of leaflets, the mouse pea has 2 stipules at the base of the petioles. Flowering continues throughout the summer. The fruits are beans, about 20 mm long. Used as a valuable fodder, medicinal and honey plant.

Pea mung bean

Mash (lat. Vigna radiata) is an annual herbaceous plant of the Vigna genus of the Legume family. India is the birthplace of this leguminous crop. Other names: mung beans, golden beans, Asian peas, radiant beans. A beautiful and graceful plant in appearance is more like a bean. The thin leaves of the mung bean terminate in strongly branched tendrils. The small green seeds are oval in shape.

Mash is widely used in the national cuisines of China, Japan, Korea, India, countries of Central and Southeast Asia. It is eaten in peeled and sprouted form.Mung bean sprouts are a classic ingredient in Asian cuisine. The fruits of this culture contain folic acid, vitamins A, C, E, group B, potassium, phosphorus, manganese, magnesium, iron, silicon, selenium and other useful elements.

In folk medicine, mung bean is used to treat allergies, asthma, and arthritis. Regular consumption of mung beans has a positive effect on the cardiovascular system, normalizes blood pressure, strengthens bone tissue and helps maintain joint flexibility.

Calorie content and composition

The calorie content and chemical composition of the product varies depending on which variety of the genus of seed peas it belongs to. Most calories are found in dried peeling peas - 348 kcal / 100 g. The calorie content of fresh green peas of brain and sugar varieties does not exceed 80 kcal / 100 g. Due to the low calorie content and a large list of vitamins and minerals, the product is classified as dietary.

Peas contain 2-3 times more protein than cereals. This effect is due to the symbiosis of all legumes with nodule bacteria. The high content of complete protein in combination with vitamins and microelements makes it a good alternative to meat and an indispensable product for a vegetarian diet.

The plant contains vitamins A, C, E, P and the entire group B, proteins, fats, amino acids, dietary fiber, minerals - selenium, phosphorus, magnesium, potassium, copper, zinc, chromium, manganese, boron , vanadium, cob alt, silicon, molybdenum, iodine, strontium, zirconium and others.

Properties and he althy recipes

Delicious and he althy pea fruit serves as the basis for the preparation of many old and new dishes. There are hundreds of recipes for he althy food made from different types of it. The exceptional properties and characteristics of the plant have been used in dietary and clinical nutrition.

For he alth

Peas can reasonably be called a medicinal plant. All its varieties are widely used in folk medicine. It is used to treat diseases of the kidneys, liver, gastrointestinal tract. It is used as an anticonvulsant, sedative, tonic, diuretic. Outwardly - as a wound healing and hemostatic agent.

Regular use improves vision and memory, boosts immunity. Often called shoulder blades, pea fruits are eaten fresh to strengthen the heart muscle and normalize digestion. Just one handful of young peas will provide a daily dose of nicotinic acid, which normalizes cholesterol and serves to prevent atherosclerosis.

For beauty

Effective anti-aging agent are nourishing masks of peas with sour cream, cottage cheese, egg yolk and other ingredients.The inclusion of peas in the diet will contribute to the purity and smoothness of the skin, strengthen teeth and nails, and hair growth. A decoction of crushed flowers and pea grass will help with swelling of the face.

Children

Eating peas is especially beneficial for children. They are happy to eat green peas of sugar and brain varieties. In baby food, peeling peas must be used for soups and side dishes.

Contraindications

Despite the beneficial properties of the pea plant, there are a number of restrictions on its use. It is contraindicated in acute nephritis, progressive gout, thrombophlebitis, increased blood clotting, during periods of exacerbation of gastrointestinal diseases. At the same time, it is useful to eat 3-4 peas fresh or soaked in water. with heartburn. Also a contraindication to use is Crohn's disease, bladder pathology, cholecystitis.

Growing

Planting begins in early spring, as soon as the ground warms up a bit. Small frosts are not terrible for the plant. In order to constantly have a fresh crop of green blades in the spring-summer period, it is necessary to carry out repeated crops every 7-10 days. It is recommended to plant peas in a crop rotation with potatoes and cabbage. It is a good precursor for all crops (excluding legumes).

Peas prefer light fertile soil with low groundwater. In marshy and low-lying places, it suffers from an excess of moisture. Grows best in well-lit and ventilated areas. The use of fresh manure as a fertilizer is unacceptable, as this stimulates increased growth of green mass to the detriment of fruit set.

Before planting, it is useful to add ash - it will replace potash fertilizers.Peas are green manure plants that are an effective natural fertilizer. They not only serve as a source of nutrients that increase soil fertility, but also improve the structure of the upper layer, and also heal the earth. After harvesting, the roots and stems are not removed from the site, but are embedded in the soil during autumn digging to enrich it with nitrogen.

Before planting, field peas are soaked in water at room temperature for 10-12 hours to ensure fast and friendly shoots. You can select high-quality seed material by placing the seeds in s alted water. Peas suitable for planting will settle to the bottom, after which they should be washed with clean water.

Seeds are planted to a depth of 4-6 cm. The distance between peas in rows is approximately 10-15 cm. The interval between rows is 35-40 cm. After sowing, the soil in rows is compacted to preserve moisture. If the seed was of high quality, then shoots will appear in a week. Care is simple and includes loosening and moderate watering.In hot and dry periods, watering should be plentiful.

Storage

Bean harvesting continues throughout the summer. Depending on the type of culture, different methods of storage are used. Peas harvested for fresh consumption are stored in the refrigerator in plastic bags or vessels. For long-term storage, it is canned, dried or frozen. Dry peas are stored in a dark and dry place.

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