Botanical Name of Pea

The botanical name refers to the scientific naming of plants, algae, and fungi following the International Code of Nomenclature (ICN). The pea's botanical name is Pisum sativum, belonging to the Fabaceae family. Pea species grow in pods, which develop from the flower's ovary and contain seeds. Peas are commonly used in cooking.

History of Peas

Peas were initially grown mainly for their dried seeds. Since the Neolithic era, plants in the Mediterranean Basin have been selectively bred for better yield. Theophrastus, in the 3rd century BC, mentioned that pea crops are sown late in winter due to their sensitivity. By the second half of the 2nd millennium BC, peas had spread to the Ganges Basin and southern India.

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Peas are among the oldest cultivated crops, with wild varieties found in the Mediterranean and ancient remnants dating to the Neolithic period in the Middle East. European colonization spread peas worldwide. In the 1800s, Gregor Mendel used peas for his groundbreaking genetics research in Austria. John Gerard and John Parkinson mentioned garden peas, and sugar peas were introduced to France from Holland. Green peas were brought to Genoa in 1660.

Top Producers of Green Peas

Classification of Pea

Peas are cultivated globally for their edible seeds and can be canned or frozen. Dried peas are used in soups, and varieties like sugar peas and snow peas can be eaten raw or cooked. Pea plants, which can grow up to 6 feet, have hollow stems with tendrils that help them climb. The flowers, in colors such as red, purple, pink, or white, grow in clusters and are butterfly-shaped. The pea's fruit is a pod containing 5-10 seeds, which can be green, yellow, white, or variegated.

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For home gardening, peas should be planted in well-drained, fertile soil and a sunny spot. They grow best in winter and early spring in warmer climates. Common diseases affecting peas include root rot and powdery mildew. Canning and freezing methods vary depending on the variety, plant size, and pod characteristics. Popular pea varieties include half-dwarf, trailing, smooth-seeded, and wrinkled-seeded.

Scientific Classification of Pea

Popular Pea Species

• Pisum elatius (Wild pea)
• Pisum syriacum (Syrian pea)
• Pisum fulvum (Tawny pea)

Varieties of Pea

1. Garden Peas

   • Powdery mildew resistant (PMR)
   • Semi-leafless (Afila)
   • Tendrils instead of leaves

2. Sugar Peas

   • Edible peas with tender pods and no tough membrane inside the pod wall.
   • Snow Peas: Flat pods, thin pod walls, eaten young.
   • Snap Peas: Rounded pods, thick pod walls, eaten before maturity.

3. Field Peas

   • Also known as P. sativum subsp. arvense or Austrian winter pea.
   • Cultivated for over 7,000 years.
   • Used for human consumption and livestock feed.
   • Varieties include blue, dun (brown), and white peas.

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Propagation of Peas

• Peas are grown in early spring or late summer.
• Ideal temperature: 15-24°C.
• Soil pH: 5.5 to 7.
• Well-draining soil is essential to avoid waterlogging.
• Sunlight or partial shade needed.
• Seeds are sown directly in the garden when temperatures are above 4.4°C in spring or 8-10 weeks before the first frost in late summer.
• Optimal soil temperature for germination: 10-25°C.
• Plant seeds 2.5-5.0 cm deep and space 45 cm between rows.
• Seedlings emerge in 9-13 days at 15.5°C.
• Regular care and maintenance are required.

Legume and Nitrogen-Fixing Ability

Legumes, including peas, are part of the Fabaceae family and are important for human consumption, livestock forage, and soil fertility due to their nitrogen-fixing ability. This process converts atmospheric nitrogen into ammonia, benefiting plant growth. Rhizobia bacteria in pea root nodules facilitate this process, enriching the soil with nitrogen, which can be used by other plants as a natural fertilizer.

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Nitrogen Fixation Chemical Reaction

N2+8H⁺+8e⁻→2NH₃+H₂

Peas contribute nitrogen to the soil through their root nodules, making them valuable in crop rotation and sustainable agriculture.