Fruits of a bushy plant, harvested before maturity and consumed as a fresh vegetable, the peas belong to the family of Butterflies. Cultivated since Antiquity, in the Mediterranean basin, they are mainly consumed in summer, especially in the South of France.
Still called "garden peas", these young seeds of green color are appreciated in gastronomy for their sweet flavor, but also in medicine For their properties, nutritional values and therapeutic benefits.
Etymology of the pea:
The term "peas" appeared in the language of Molière in the 12e century and its etymology would have various roots. According to some writings, the word "peas" comes from Greek « pisos "Or" pesi "which would mean"peas separated from their pod "(Since it had to be crushed before cooking). For others, it would be derived from "pisum "Latin name of the plant, or"pisere " which means "break ”.
Small for, for the little story ...
Originally fromCentral Asia, the peas were - in theantiquity - consumed dried. Later at 17e century, they were introduced in France during the reign of Louis XIV thanks to a merchant from Genoa (Italy) named Audiger. Having appreciated the light sweet taste of this vegetable, King Louis XIV demanded it first in his gardens.
Over time, the culture of the pea has spread throughout the France, from the regions of the South to the North to the West, including the Paris region.
Characteristics of peas
Also called "vegetable peas", peas exist in various varieties grouped into 2 main categories. Defined according to the peculiarities and the thickness of their taste, we distinguish:
- The eat all: eaten entirely - that is, from seed to pod - these lightly sweet "snow peas" are a treat. True allies for your well-being, they are a source of minerals, fibers, antioxidants and vitamins.
- The shelling peas: characterized by a pod hard and fluffy on the inside, they either contain smooth seeds or wrinkled (spring varieties), or seeds oars or dwarfs (winter varieties) eaten fresh.
Read also: how to grow peas well
Properties and benefits of peas
With a wide variety of minerals (calcium, magnesium, iron, phosphorus, potassium), vitamins (A, B, C, E, K) and d ’trace elements (selenium, zinc, manganese, fluorine, copper), peas are also rich in protein, in carbohydrates and in dietary fiber.
They contain properties antioxidants which warn some cancers (breast, lung) and reduce the risk ofcardiovascular conditions, chronicles or those linked to aging (cataracts, heart disease, arteriosclerosis, etc.).
Beyond these anti-oxidant effects, garden peas contribute to the health of gums and teeth, bone and cartilages. As anti-inflammatory, they promote coagulation blood, the healing sores, fetal development while protecting the body frominfections.
Content fibers peas helps digestion and control of type 2 diabetes.
Thanks to iron, its anti-anemic property is essential for cell and hormonal regeneration, as well as for the production of neurotransmitters in nerve impulses.
Possessing a glycemic index very moderate, peas promote satiety. They inhibit a sudden rise in blood sugar that can cause small hunger pangs between meals. It is therefore recommended for a slimming diet.
Tips / recipe ideas with peas
In a peasant pan with other vegetables and bacon, mashed, in a terrine, in butter or braised, in a planter or clafoutis, the peas are a real treat.
They go perfectly with fish, poultry, meats or shellfish.
Associated with carrots, they bring tone to the body, and remineralize it when consumed in risotto or with bread.
Discover: all the recipes with peas
Read also: how to grow peas well