Sugar pea

Sugar Pea

The Sugar Pea (Pisum sativum var. saccharatum), also known as the snap pea, is a variety of pea eaten whole in its pod while still unripe. The name "sugar pea" comes from the sweet taste of the peas inside the pod.

History

The sugar pea is believed to have originated in the Mediterranean region, and has been cultivated for thousands of years. The Ancient Romans were known to have grown and consumed sugar peas.

Cultivation

Sugar peas are a cool-season crop, grown in many parts of the world. They prefer well-drained, fertile soil and full sun. The plants are typically direct-seeded in the garden in early spring as soon as the soil can be worked.

Culinary Uses

Sugar peas are often eaten raw or cooked in a variety of dishes. They can be steamed, stir-fried, or added to salads. The entire pod is edible, including the peas inside.

Nutritional Value

Sugar peas are a good source of Vitamin C, Vitamin A, and dietary fiber. They also contain significant amounts of iron and protein.

Varieties

There are many varieties of sugar peas, including 'Sugar Snap', 'Sugar Daddy', and 'Super Sugar Snap'. Each variety has its own unique characteristics, such as size, sweetness, and resistance to disease.

See Also

• Pea
• Snow Pea
• Garden Pea

References

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