Legume
Field Pea
A tier
Field peas are dry, mature P. sativum grown as pulse/grain legumes—soup peas, split peas, and feed markets—rather than sweet green garden delicacies. Seeds may be green, yellow, or speckled; flavour is starchy and earthy after long simmering. Agriculture-scale crop more than salad garnish. Soak or long-simmer for soups; split for faster potage. Distinguish from cowpeas (Vigna) which are sometimes also called field peas regionally. Classic European pease pudding territory. Pair Field Pea with complementary seasonings and a cooking method such as Split Pea Soup to show the Dry Pulse side of the ingredient.
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History
Dry field peas were staples of Old World agriculture beside wheats and barleys.
Pease pudding and pottage relied on dried field peas.
Prairie field pea production expanded for food and feed exports.
Dry field peas remained major pulse commodities for soup and ingredient markets.