Asparagus pea

Asparagus Pea (Tetragonolobus purpureus) is a species of flowering plant in the family Fabaceae, native to the Mediterranean region. It is also known as the winged pea and goa bean.

Description

The Asparagus Pea is an annual plant that grows to a height of 30-60 cm. The leaves are pinnate with four leaflets, each 2-4 cm long and 1-2 cm broad. The flowers are red, produced singly or in pairs in the leaf axils. The fruit is a legume (pod) 4-7 cm long, which splits open when ripe to release the seeds.

Cultivation

Asparagus Pea is cultivated for its edible pods, which are harvested and consumed while still young. The plant is easy to grow and is tolerant of poor soil and dry conditions. It prefers full sun and well-drained soil. The seeds are sown in early spring and the pods are ready to harvest in summer.

Culinary Use

The young pods of the Asparagus Pea are used in cooking. They can be eaten raw in salads, or cooked in a variety of ways. They have a unique taste, described as a cross between asparagus and pea, hence the name.

Nutritional Value

The pods of the Asparagus Pea are rich in vitamins A and C, and also contain significant amounts of dietary fiber and protein.

Medicinal Use

While not widely used in modern medicine, traditional medicine systems have used the Asparagus Pea for its diuretic and anti-inflammatory properties.

See Also

• List of legume dishes
• List of vegetables

This article is a stub related to food. You can help WikiMD by expanding it!