Marrowfat pea

Marrowfat pea is a type of pea that is grown specifically for drying. While the term "marrowfat pea" is used in the United Kingdom and Canada, it is less common in other countries.

History

The marrowfat pea has been cultivated for centuries, with evidence of its use dating back to the Roman Empire. It was likely introduced to the United Kingdom by the Romans, and has been a staple of British cuisine ever since.

Cultivation

Marrowfat peas are typically sown in the spring and harvested in the late summer. They require a specific type of soil, known as marl, which is rich in calcium and clay. This gives the peas their distinctive flavor and texture.

Uses

Marrowfat peas are most commonly used in the production of mushy peas, a traditional British dish. They are also used in the production of wasabi peas, a popular snack in Japan and other parts of Asia. In addition, they are often used in soups and stews.

Nutritional Value

Marrowfat peas are high in protein and fiber, and low in fat. They are also a good source of vitamins A and C, as well as several essential minerals.

See Also

• Pea
• Mushy peas
• Wasabi peas