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Peas

The pea has been cultivated as a culinary vegetable from a very early period. The Greeks prized it highly, and grew it extensively. It is uncertain when it was first cultivated in Britain. Long after its introduction it was rare, and in the time of Elizabeth we find it imported from Holland, most likely in a ripe state. Either as a horticultural or as an agricultural product the pea is of great importance. In a green state the seeds are held to be one of our most esteemed vegetables, when boiled; when ripe they are much used in forming a favourite and nutritious soup. Though a great many varieties of peas have been produced by cultivation, yet they may all be ranged under one or other of two divisions--white, or yellow, and grey peas. Of the former the choicest kinds are grown in gardens to be eaten green, but vast quantities are also cultivated in the fields, and allowed to ripen for drying. Grey peas are coarse in flavour, and are used solely as food for horses and cattle. Peas are sown in the garden at different periods so that they may be fit for gathering in succession. They are usually divided into early and late peas; the former, which constitute one of the great luxuries of the beginning of summer, are often forced on hot-beds. The peas, however, which are best in quality are those which have been brought to maturity by the natural heat of summer.