page_title: Pea
section_title: Description of Pisum Sativum
hierarchical_section_title: Pea / Description of Pisum Sativum
caption_attribution_description: (nl:Doperwt rijserwt peulen)Pisum sativum pods;
context_page_description: A pea, although treated as a vegetable in cooking, is botanically a fruit; the term is most commonly used to describe the small spherical seeds or the pods of the legume Pisum sativum. This was the original model organism used by Gregor Mendel in his early work on genetics.
  The name is also used to describe other edible seeds from the Fabaceae like the pigeon pea, the chickpea, the cowpea and the seeds from several species of Lathyrus.
  P. sativum is an annual plant. It is a cool season crop, planted in winter. The average pea weighs between 0.1 and 0.36 grams. The species is as a fresh vegetable, but is also grown to produce dry peas like the split pea. These varieties are typically called field peas.
  P. sativum has been cultivated for thousands of years, the sites of cultivation have been described in southern Syria and southeastern Turkey, and some argue that the cultivation of peas with wheat and barley seems to be associated with the spread of Neolithic agriculture into Europe.
context_section_description: It is a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C, with the plants growing best at temperatures of 13 °C to 18 °C. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler high altitude tropical areas. Peas grow best in slightly acid, well-drained soils.
caption: Pea plant
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