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CULTURAL AND WILD PLANTS
Peas. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Peas. Pisum sativum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Peas (Pisum) Family: Legumes (Fabaceae) Origin: It is believed that peas were one of the first plants to be grown in cultivation. The homeland of peas is Central and Southwest Asia, but today it is grown all over the world. Area: Common peas are distributed throughout the world, especially in temperate and subtropical climates. Chemical composition: Peas are rich in protein, carbohydrates, fiber, vitamins and minerals. It also contains lectin, which can be toxic in large amounts, so it must be boiled before eating peas. Economic value: Peas are an important source of dietary proteins, vitamins and minerals. It is also used for soil improvement and as livestock feed. In addition, field pea plays an important role in agriculture as a nitrogen-rich crop that improves soil fertility. Legends, myths, symbolism: In some myths, the pea is associated with gods and goddesses who had the properties of healing and healing. In ancient Greek mythology, the pea was associated with the goddess Demeter, who symbolized fertility and agriculture. The symbolic meaning of the pea is associated with its shape, which resembles a circle and symbolizes unity and integrity. In some cultures, the seed pea was used as a symbol of peace, harmony and concord. In the Christian tradition, the seed pea symbolizes humility, moderation and modesty. In general, the pea symbolizes unity, integrity, humility and modesty.
Peas. Pisum sativum. Description, illustrations of the plant Common pea, Pisum sativum L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonym: Pisum vulgare Jundz. Names: German Erbse; Goal. doperwt date. arter; English pea; fr. pois; it. piselli Spanish guisantes; rum. mazare; Serb, Grasak Hungarian. borso; Czech hrasek; Polish groch. Annual plant, glabrous, yellowish-green or bluish (in the forms of arvense in the axils of the leaves, anthocyanin color is common, sometimes very strong, in some ornamental varieties, for example, Capuchin, even beans are painted purple), stems are simple or branched at the base, prostrate or climbing; leaves with 2-3 pairs of leaflets ending in tendrils; corolla white or red. Seeds of various colors and shapes. Cultivated peas belong to the species Pisum sativum L. Other species of Pisum are crossed with this species, namely: a perennial species - P. maritimum L., P. humile Bois and some others. Vegetable varieties P. sativum L. belong to two subspecies: 1) subsp. arvense L. and 2) subsp. hortense (sativum) L. The named subspecies differ from each other in the color of flowers, vegetative parts and seeds. So, in arvense (red-flowering peas) the flowers are red, anthocyanin is present in the axils of leaf nodes and less often on other vegetative parts; the seeds of this subspecies of peas are variously intensely colored (brown, marbled, dotted, gray). In hortense (white-flowering Peas), the flowers are always white, there is absolutely no anthocyanin, and the seeds are colored in yellow or green tones (and the variability in the green and yellow color of the seeds of these Peas is negligible). Red- and white-flowering peas, depending on the presence or absence of a corneal bean (parchment layer) in the valves, are divided into sugar and shelling. Sugar peas are used in the form of a young bean - "shoulder", and peeling peas are used to prepare green peas, that is, unripe grain is utilized from them. The yield of pea varieties depends on their potential productivity (possible number of beans per plant, number of grains in a bean, grain weight, blade size, etc.) and agrotechnical conditions of cultivation. The average grain yield of peas is 8-12 q/ha. The yield of the shoulder blade of sugar varieties ranges from 8 to 10 t/ha. When choosing varieties for planting in a particular area, it is necessary to test them for productivity, since varieties that are productive in one area often turn out to be low-yielding in another. Author: Ipatiev A.N.
Peas, Pisum sativum and Pisum arvense. Methods of application, origin of the plant, range, botanical description, cultivation
Peas are cultivated as a food and fodder plant. Soups, mashed potatoes are prepared from dried seeds. Pea flour is mixed with flour from cereal grains and bread is baked. Protein content 22-30%. In vegetable immature pea beans 25-30% sugar, a lot of vitamins (A, B1, B2, C). Green peas and vegetable varieties of peas are widely used in the canning industry. Pea seeds, green mass and straw - high quality animal feed. Peas - the most ancient culture, comes from the regions of Western Asia. Large seed forms are confined to the second center of origin - the Eastern Mediterranean. Peas are distinguished by a very extensive range; they are cultivated in about 60 countries of the world. In world agriculture, pea crops occupy about 10 million hectares. Its main crops are concentrated in China and India. On the American continent, it is cultivated in the USA, Canada, Colombia, Peru, in Africa - in Ethiopia, Egypt, Algeria, Morocco. Peas are cultivated in almost all European countries. The average seed yield in the world is 1,5 t/ha, in developed countries it reaches 3,0-4,5 t/ha. The botanical genus of peas Pisum L. includes several species, of which two are most widely used: Pisum sativum L. - sowing peas and Pisum arvense L. - field peas. Pea is an annual or overwintering plant with a taproot, well-developed root. The stem is angular, decumbent, from 20 to 250 cm long. In standard forms, it is thickened in the upper part and does not decumbent. The leaves are paired, consisting of 1-3 pairs of obovate leaflets. Flowers solitary or paired, in standard forms up to 4 per peduncle. The fruit is a straight or saber bean with 3-10 seeds. The weight of 1000 seeds, depending on the variety, is from 120 to 250 g. Peas are the most early-ripening grain legumes. The growing season ranges from 65 to 140 days. Self-pollination occurs in the closed flower phase, but in years with hot, dry summers, open flowering occurs and cross-pollination can occur. The flowering phase lasts 10-40 days. Vegetative growth proceeds most intensively from budding to flowering. The growth of green mass reaches a maximum during the period of fruit formation. Nodules on the roots are formed when 5-8 leaves are formed on the plant. Maximum nitrogen fixation was noted during mass flowering. Pea is a cold-resistant crop; its early maturing varieties are cultivated up to the northern borders of agriculture (68°N). The sum of effective temperatures during the growing season is 1150-1800 °C. Seeds begin to germinate at 1-2°C (sugar varieties - at 4-6°C). The optimum temperature during the formation of vegetative organs is 14-16 °C, during the formation of generative organs 18-20 °C, for the development of beans and seed filling 18-22 °C. Seedlings tolerate short-term frosts down to 5-7 °C, in the later phases of lowering the temperature to minus 2-4 °C they are detrimental. Peas are demanding on moisture. The greatest need for water is noted before the pod formation phase. During germination, seeds absorb water 100-115%, and brain varieties - up to 150% of the air-dry mass. Peas tolerate excessive moisture satisfactorily, but at the same time, the growing season is delayed. The optimum soil moisture should be 70-80% HB. In high-yielding varieties of peas, the transpiration coefficient is 500-1000, which is 2 times higher than that of grain crops. The critical period in relation to moisture is the period of flowering - fruit formation. Peas are a photophilous culture of a long day; with a lack of light, a strong inhibition of plants is observed. The best soils for peas are chernozem, medium-bound loams and sandy loams with neutral or close to neutral acidity. Dense, clayey, swampy, and light sandy soils are of little use. The best predecessors of peas are winter and tilled crops: corn, beets, potatoes, vegetables and melons. It is not recommended to sow peas by peas. Many researchers recommend returning peas to their original field after 5-6 years. Crops of this crop serve as an excellent predecessor for many crops, it is often placed in crop rotation between cereals.
The responsiveness of peas to mineral fertilizers is quite high. The action of fertilizers depends on the physical and chemical properties of the soil, its moisture content, methods and doses of fertilizer application. With a yield of 2,0 t/ha of seeds, peas take out 110 kg of nitrogen, 32 kg of phosphorus and 50 kg of potassium from the soil. The supply of nutrients from the soil to plants occurs throughout the growing season. By the beginning of flowering, the culture absorbs 30-38% nitrogen, 60-64% phosphorus and 40-53% potassium. In peas, the accumulation of nitrogen due to fixation from the atmosphere, depending on growing conditions, ranges from 42 to 78% of the total consumption of this element from the environment. Depending on the specific conditions, 40-60 kg/ha P2O5, 30-50 kg/ha K2O are usually applied for peas. On poor soils and under adverse conditions, nitrogen fertilizers are also used at the rate of 30-45 kg/ha of nitrogen, and when planning high yields, the doses are increased to 60 kg/ha. Phosphorus-potassium fertilizers should be applied in autumn for plowing, nitrogen fertilizers for pre-sowing cultivation. Peas are also responsive to organic fertilizers, but it is better to use manure under the previous crop at a rate of 15-20 t/ha. The soil for peas is plowed up to 28-30 cm. In arid conditions, it is recommended to carry out non-moldboard plowing. A mandatory technique before plowing is peeling. Early plowing of fallows allows 1-2 cultivations with harrowing in autumn. Pre-sowing tillage consists in cultivating to the depth of seed placement with simultaneous harrowing. Before sowing peas, the soil surface is leveled with a planer and rolled with rollers. The seed material is sorted, leaving the largest fraction for sowing. Before sowing, the seeds are treated against pests, infected with nitragin. Peas are recommended to be sown at an early date, simultaneously with early spring crops, since this crop is moisture-loving and cold-resistant. In production, a continuous ordinary, narrow-row and cross-sowing method of sowing is used. The sowing rate, depending on the variety and soil and climatic conditions, varies from 0,8 to 1,4 million viable seeds per 1 ha, or from 150 to 300 kg/ha. The depth of seed placement ranges from 4-5 to 7-8 cm. Uneven maturation of seeds on the plant, lodging, and cracking of beans make mechanized harvesting of peas difficult. The best harvesting method is separate, when 70-80% of the beans turn yellow on the plant, and the seeds reach a moisture content of 35-40%. For mowing and laying peas in rolls, mowers and leguminous harvesters are used. The selection of windrows is carried out by re-equipped grain combines 2-5 days after mowing at a seed moisture content of 15-18%. Drum rotation speed 600-700 rpm. Single-phase harvesting is used in steppe, arid regions where peas ripen more amicably. The best way to bring the seeds to conditioned moisture is sun drying. Authors: Baranov V.D., Ustimenko G.V.
Common pea, Pisum sativum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
An annual herbaceous plant 50-100 cm high. The stem is decumbent, clinging with the help of leaf tendrils. The leaves are alternate, with large stipules, green or bluish-green from a wax coating, ending in tendrils. The flowers are small, fragrant, white, pink or red-violet. The fruit is an oblong bean of various sizes. Seeds are spherical, light yellow, yellow-pink, rarely green. Blooms in June - July. Peas are one of the most ancient cultivated plants. However, his homeland has not yet been established. Scientists believe that different types and forms of peas came to us from the Mediterranean. According to the structure of the bean, the varieties of food peas are divided into two groups: shelling (a parchment layer is formed in the wings) and sugar (there is no parchment layer). The latter are meaty and delicate in taste. Pea is a cold-resistant, moisture-loving, slightly drought-resistant plant. Sow it early, as soon as the snow melts and the soil dries. The plant prefers chernozems rich in humus. Pea care comes down to weeding and, in a drought, to watering. The soil is kept in a loose state so that air can penetrate to the roots. Pea plants, like other legumes, have a remarkable ability to absorb free nitrogen from the air with the help of nodule bacteria located on the roots and thereby improve the soil. Thus, peas provide themselves with nitrogen fertilizers and serve as a good predecessor for crops such as pumpkin, cucumbers, cabbage, onions and potatoes. Sugar beans can be harvested as early as the twelfth day after they appear, and then every two to four days, preventing them from overgrowing. Pea seeds harvested at full ripeness are dried quickly so that they do not lose their green color. Peas are a highly nutritious vitamin product. Green peas are rich in proteins, sugars and starch. It contains vitamins C, P, B1, B2, B3, carotene, and in terms of the content of vitamins K, PP, biotin, choline and tocopherol, it surpasses other vegetables. Green peas supply the body with minerals. Especially a lot of potassium, phosphorus and iron in it. Dry peas are significantly superior to green peas in terms of protein, starch and sugar content. Its proteins contain all the essential amino acids. Little is known about the medicinal properties of peas. Due to the large amount of vitamins contained in it, peas are recommended for beriberi. The diuretic property of green peas has long been known, so a decoction of the plant and seeds is taken in the formation of kidney stones. It is noticed that when eating peas, the blood sugar level decreases. Pea flour is used in the form of poultices to dissolve abscesses. A variety of healthy dishes are prepared from peas (grains, cereals, flour). It is stewed with carrots and cauliflower, with ham and fried onions, mashed potatoes are prepared from it, etc. Green peas are consumed both boiled and canned. It is added to soups, vinaigrettes, salads; it enriches the taste of many second courses. Peas are of great importance as a fodder crop. Green mass and pea straw as a high-protein component mixed with cereals are used for livestock feed. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Peas. The history of growing a plant, economic importance, cultivation, use in cooking
What is this plant? The seed pea Pisum sativum is an annual plant of the legume family, and its fruit is called a bean, not a pod (in pods, the fruits are arranged in two rows and are attached to a partition, but in a bean it is not). Inside the fruit there are seeds - peas, in modern varieties their weight ranges from 0,1 to 0,36 g. The homeland of sowing peas is Western Asia. Perhaps its ancestor was the annual pea P. elatius; it still grows wild there. The culture has spread around the world since time immemorial: in the Nile Delta, pea finds date back to 4800-4400 BC. Peas were the food of the common people, they were valued as a plentiful source of cheap protein. At the end of the XNUMXth century, sweet peas appeared in Holland, which can be eaten whole, along with the fruits. He was a rarity and gained incredible popularity among the French nobility, they literally overate. Why "peas"? According to the etymological dictionary, "pea" is a common Slavic word. It has counterparts in other Indo-European languages, and it goes back to the Old Indian gharsati- "tret". Therefore, "pea" means "shredded". Peas and peas. Peas are divided into two large groups of varieties: peeling and sugar. In shelling peas, the shells of the beans are lined from the inside with a dense layer of fibers containing lignin (this polymer is part of the wood). Our intestines do not absorb lignin. When the peas ripen, the sashes become rigid and easily open (peel) when pressed. Brain varieties of peas also belong to shelling varieties. They are named so because ripe peas shrivel. Brain varieties have less starch than smooth grains, but more sugars, including sucrose, peas are noticeably sweet, so they are sometimes referred to as sugar varieties, but this is wrong. Fruits of sugar peas P. sativum var. saccharatum are edible as a whole: they do not have lignin and the walls of the bean are thinner than those of shelling varieties. Sugar peas are eaten unripe, when the beans are still flat and soft - "shoulders". It was for them that the European nobles of the XNUMXth century went crazy, in Europe they are called "mange tou" (from the French mangez tout - eat whole), or asparagus beans. The timing of its harvesting and further use depend on which group of varieties the peas belong to. There are, respectively, shelled peas, green and green peas. Green peas are shoulder beans of sugar varieties. They are harvested on the 8-10th day after flowering. Shoulders are eaten fresh, frozen and canned. On the 12-15th day after flowering, unripe shelling peas are harvested. At this time, the seeds accumulate the maximum amount of sugar, which has not yet turned into starch. Peas are green, soft and large. Unripe seeds of shelling varieties are called green peas. It is canned or frozen to be added later to salads. For canning, mainly brain varieties of peas are grown. Unharvested peas continue to ripen, their peas lose sugar and become filled with starch. It is important not to miss the moment when the seeds have grown to the desired size, and the pods are still green - it's time to mow the peas for seeds. The fruits are dried, the peas are peeled and cleaned from the outer shell. Peas are sold whole or split. Sometimes it is split mechanically, but often a pea, freed from the outer shell, itself breaks up into cotyledons. Split peas cook faster. Dry seeds are also used to make flour and chaff. Yellow and green, smooth and wrinkled. Speaking of peas, one cannot help but recall the classic experiments of Gregor Mendel, who crossed, among other things, peas with yellow and green seeds, as well as smooth and wrinkled peas. We are talking, of course, about mature seeds. Usually ripe peas turn yellow, because the chlorophyll in their chloroplasts is destroyed and yellow carotenoids become visible, the SGR protein (senescence-inducible chloroplast stay-green protein) is involved in this process. If the SGR gene is mutated, chlorophyll is not destroyed and the peas remain green. Green varieties are softer and more fragrant, but for some reason domestic producers prefer yellow peas. Wrinkled peas are brain varieties. They have less starch and more free sugars, which help retain water in cells. When peas ripen, the sugar content decreases, the seeds lose water and shrivel. A special enzyme encoded by the SBEI gene (starch-branching enzyme) is responsible for elongation of the starch chain. In smooth-grained forms, it works normally, but in wrinkled mutants, starch synthesis is impaired, and there are many free, unattached sugars in the cell.
About the benefits and dangers of peas. Pea seeds contain 26-27% protein, which contains many essential amino acids, especially lysine. About a quarter of the dry weight is made up of various sugars. Peas are starchy but also high in dietary fiber, 26g per 100g of product, which aid digestion and create a feeling of satiety. Green peas are rich in vitamins C, B1, B2, PP, provitamin A, anti-sclerotic substances choline and inositol. Shelled peas are very high-calorie food, and people who watch their weight should not lean on it, it is better to eat green peas. This is not a suitable food for those prone to gout, because peas are high in purines. It can also cause allergies or bloating. Should you soak peas before cooking? There is no unity on this issue. Opponents of soaking note that shelled peas have already been freed from a dense seed coat, without which it is perfectly boiled soft and so, and the puree turns out to be pleasantly viscous. Some packages even say that the product does not require soaking. Save time. Proponents of soaking argue that the peas get wet on their own, without the supervision of a cook, you just need to think through the menu in advance. But dishes from pre-soaked peas are more tender and tasty, without hard lumps. In order for the peas to soften, their proteins need to be heated very slowly and evenly: with strong heat they will curl up. If the peas are pre-soaked, the starchy seeds will swell, become more watery, and the area of \uXNUMXb\uXNUMXbtheir contact with each other during cooking will decrease, which will ensure an even distribution of heat throughout the volume of each pea. During the cooking process, they still need to be stirred. In order for dry yellow peas to boil properly, it is enough to soak it for 6-8 hours, but if you fill it with water for 12 hours, then we will minimize the likelihood of bloating. Peas contain complex carbohydrates, some of which are not digested in the body and get to the intestinal bacteria, which break down everything, but gases are formed at the same time. With a long soak, a significant part of the indigestible carbohydrates goes into the water, as does some of the starch, so water-filled peas can stick together if they are not mixed. Water also takes away the characteristic pea smell, formed by a thin shell that remains on the pea after cleaning. So, before soaking the peas, be sure to sort out and rinse thoroughly. It must be soaked in cold water, because in warm lactic acid fermentation will begin and the legumes will turn sour. At the end of the process, we drain the water with all its odors, released carbohydrates and the acid formed, rinse the peas thoroughly and fill them with fresh cold water.
How to cook? We have already talked about slow heating and stirring, let's talk about water. Peas boil better in soft water, if it is hard, it is better to take boiled, and salt a few minutes before the end of cooking. At the same time, acidic ingredients are added, such as tomato paste: acid also interferes with cooking. Sometimes, in order for the peas to cook faster, it is advised to add a teaspoon of soda to the pan. Don't, it destroys vitamin B. And please don't use a pressure cooker. Starch in the process of heating goes into the water, turns into a paste and forms a powerful foam that will gush through the valve and flood everything. And finally, how much water to take? Soaked peas are poured with water per centimeter, unsoaked - at least 3-5 cm, and boiled until the water boils completely. Sometimes green peas are added to the soup. It does not boil soft, and they put it at the last moment. What to cook with? Peas are boiled with other vegetables, spices and spices, and pea soup with smoked meats is one of the most famous dishes. However, all these additives should emphasize the taste of peas, and not clog it. Experts recommend putting one small onion per pound of peas, half a cup of finely chopped carrots, celery - a stalk, 115-225 g of salted pork, no more than 25-30 g of salted fat, about 120 g of ham, beef, veal or lamb are added in the same proportion . Cloves, black pepper, bay leaf, nutmeg, garlic, salt to taste. We read the label. Shelled peas are usually packaged in transparent bags, and you can see how uniform and clean they are. More difficult with green peas. If it is in a glass jar, its quality can also be assessed: in good canned food, all the peas are bright and whole, the filling is transparent, and the starch sediment is minimal. But more often peas are sold in cans. Then it remains to read the label. It is desirable that the peas be cerebral (less sweet smooth-grain varieties are also preserved) and besides it, the jar contains only water, salt and sugar. The best peas are produced at harvest time, in June-July, so it is useful to look at the production date. What is not rolled into jars immediately is frozen or sublimated (dried). Sometimes freeze-dried peas are restored and canned from it. Alas, it is not as tasty and soft as brain. Peas of the highest grade must be green and soft, the first or table peas are hard and yellow. Author: Ruchkina N.
One day of green peas. Featured article
The Czech monk Gregor Mendel, when he created the science of genetics, did not accidentally choose peas for his experiments. It grows easily, no fuss with it. And most importantly, it is well distinguished by seeds: yellow, green, smooth, wrinkled ... This is now familiar to every schoolchild. However, these signs of peas still puzzle both biologists and culinary specialists. A simple plant sometimes leads breeders and housewives to despair. Let's start with the latter. In our fast paced age, time is precious to everyone. Meanwhile, not a single housewife will be able to accurately calculate her time if she undertakes to boil peas. When will he cook? In an hour? For two? Sometimes stubborn and generally not amenable to kitchen processing. True, the compilers of books about delicious food warn: before cooking, soak for two or three hours. Wet. Sometimes it helps. In other cases, no. Then the hostess begins to wet longer. Day. Two ... But the effect is the opposite: the longer, the worse. Then no matter how much you boil it, it will remain as hard as wood. Experts advised to remove the peel. Leave bare cotyledons. Two halves. two hemispheres. They referred to the experience with honey locust. Gledichia is also a legume, like peas. In former years, peas were thrown onto the silk sieves of mills so that they knock out flour dust from there. They shook and bounced on the sieves and rubbed against each other for a year. And during this period, their chocolate-lacquer peel almost did not wear out. To germinate peas, it was necessary to cut the peel with a file, or scald it with boiling water. Peas also have tough skins. From the fact that it was removed, he did not begin to boil better. Then they suspected: because, probably, it’s not cooked, because it lay for a long time. Stored in a warehouse? Previously, the monasteries had long-term stocks of grain: wheat, rye, buckwheat. Of all the stocks, the monks did not keep only oats and peas. The oats went rancid because of the fat. Peas lost their ability to boil. However, not only stale, but also fresh peas often show exceptional resistance in a saucepan. A young employee of the Timiryazev Academy in Moscow, A. Sosnin, decided to check everything on which the resistance of a plant may depend: the shape, color, thickness of the peel, and the composition of the elements. Started with a form. And he immediately got lucky. The digestibility turned out to be very closely related to the shape. Spherical grains usually blurred in mashed potatoes after an hour or so, although there were their own "stubborn" ones. But the wrinkled seeds, which resembled a crumpled, expired soccer ball, did not succumb to the furious pressure of boiling water. In their shape, they still resembled brains, for which they were popularly called the brain variety. The first success, however, did not turn the scientist's head, and he continued his search. Now I took up the thickness of the peel. And again good luck! The varieties with spherical, smooth seeds that were eaten by people had the least peel. Most of all - varieties of fodder peas - pelushki. Pelyushka and boiled worse. However, the observed connection was completely upset when the scientist involved brain varieties for comparison. Those peels had little, and the boilability was zero! Then he decided to understand the very essence of the brain. Why are they wrinkled? And why do they behave like this? He cut open the fresh grain. Under the microscope, his cells looked like a pile of sacks heaped on top of each other. Between them lay thick intercellular spacers. Seeds of smooth varieties had much thinner spacers. So, it's all about the intercellular spaces. It is they who, shrinking, give the peas a wrinkled shape. But what prevents them from dissolving during cooking as quickly as those of smooth-grained, spherical forms? And why do the spherical ones have their own stubborn ones, although their intercellular spaces are not very dimensional? Sosnin could not answer these questions. He took on the next task. For coloring peas. Some experts believe that a lot depends on her. The scientist compared yellow with green and with pink. This time the result was disappointing. The stubborn ones were in all groups: both among the yellows and among the greens. What is remarkable, however, is that only green seeds are recognized in Finland. It is believed that these are the ones that cook faster. And probably not in vain they think so. Maybe the Finns have a different composition of elements in their soils? Even before Sosnin, they knew that if there is a lot of phosphorus in the soil, peas will cook quickly. If there is an excess of potassium and nitrogen, everything will be the other way around.
A lot also depends on the variety. Agronomists still remember the Swedish variety Capital. This variety, grown in any area and on any soil, boiled soft always and everywhere perfectly. And it was amazingly delicious. However, it had one very important defect: it did not react to fertilizers in any way. That rash, that do not rash them - there is only one harvest. What is the matter here is still not clear. So, with peas you still have to tinker a lot. Take, for example, this question: how to protect crops from birds? Professor N. Kichunov, an expert in gardening, could not find a single way to save even from chickens. He declared that trying to outsmart the chickens was a futile task. They will look for crops anyway. The only thing that can be offered is to sow in the evening, when it gets dark and the chickens go to bed. But how to sow in the dark, he did not explain. Another connoisseur, F. Bemir, in his book "600 Tips for a Vegetable Grower" recommends protecting peas from pigeons with the help of ... old curtains, covering crops with them. In India, the birds are so pressing that the peasants have ceased to sow high-yielding white-seeded varieties and breed low-yielding red-seeded varieties, which the birds do not peck out. But perhaps the most difficult of the pea problems is getting green peas. This delicacy product is not only pleasant and melts in your mouth. It is also rich in vitamin C. And most importantly, it contains inositol and choline, the very proteins that protect our body from malignant tumors. Both brain and non-brain varieties are suitable for green peas, as long as they are removed in time. Deadlines are tough to the extreme. You need to guess exactly when the product is ripe. You can't go wrong even for a day. I gaped a little, missed the day, when starch is formed instead of sugar, the peas will become stiff and will no longer be so tender. But even if you didn’t miss this one day, if you mowed the peas and left them in the field until the morning, then by morning there would already be less sugar and vitamins. If everything is done correctly, the peas are threshed, then there is still one danger. The question arises: how to carry to the factory? Very handy in a water tank. In water, peas will not wrinkle, will not be beaten. But on the other hand, while it is being transported to the factory, water will wash the sugar out of it. It is better to carry in boxes. Although the color will not be so juicy. The buyer also needs a bright, fresh color. In previous years, they didn’t do anything to preserve the color! The best product in Russia was born in the village of Porechie-Rybnoye, Yaroslavl province. But even here there were dishonest people. If they didn’t know how to guess that one and only day when it was necessary to remove and process the treasure, and it lost its natural color, then they ran to the garden, pulled nettles from under the fence and boiled peas with it, which made it outwardly become young and beautiful again. Of course, maybe there was no big trouble for the buyer from such painting, because nettle is an edible plant. But others did worse. Various chemicals were added, even all sorts of poisonous copper salts. Years go by. The views of agronomists are changing. Fashion is changing. It used to be fashionable to grow high varieties of peas. Sometimes up to three meters. One was even called the Telegraph. Now vice versa. The tall ones lie down, so they try to bring them lower in stature. The Dutch are so successful in this that their varieties barely rise above the ground. The Germans are ironic: these fields are more comfortable for weeds than for peas. Indeed, there is a lot of light, there is no shadow. Weeds are falling. We have to use herbicides, and this also costs money. The Germans themselves observe the measure, and do not use such undersized varieties. However, in other matters relating to peas, the Germans did not know the measure otherwise. On this occasion, we can recall one case from the time of the Franco-Prussian war of 1870-1871. In the German army, it became tight with meat and other proteins. The quartermasters then invented a method for making sausage from peas. The benefit of this culture in Germany has always been sown a lot. They took pea flour, boiled it, added lard, onions and spices. And so as not to turn sour, they added a lot of borax. The chemist A. Meinert calculated that the soldiers would fully satisfy the need for protein food if they ate three kilograms of sausage with breadcrumbs daily. In practice, however, things turned out differently. As soon as the soldiers approached the planned norm, they began to have problems in the intestines, and soon the poor fellows completely lost their appetite. Too many peas is also bad, despite all its essential amino acids. The sad outcome did not confuse, however, their opponents - the French. They learned about the German innovation, and soon the French army was also armed with pea sausage. Author: Smirnov A.
Peas. Legends, the birthplace of the plant, the history of distribution
Pea soup is both tasty and nutritious - after all, peas, like meat, have a lot of healthy proteins. But peas are famous not only for their seeds. Peasants have long noticed this feature: it was worth sowing other plants in the field where peas used to grow, as their yield increased noticeably. But what was the matter, no one knew. The Russian botanist Voronikhin solved the riddle. He drew attention to the tiny nodules that dotted the roots of peas. Amazing chemists - soil bacteria "work" in them. Day after day, they extract nitrogen gas from the air and accumulate it in nodules. Without nitrogen, plants do not live well, and they themselves do not know how to extract nitrogen. This is where wonderful kids come to their aid. But bacteria do not settle on all plants, but only on the roots of peas and its relatives from the legume family. After harvesting, their roots, along with nodules, remain in the ground and saturate it with nitrogenous fertilizers. Therefore, where peas and their relatives used to grow, other plants live well. Agronomists appreciate this kind helper and constantly move him from one field to another - let everyone benefit from him! But the pea itself needs the help of farmers. Its stems cannot grow upward on their own. If they are left unattended, they will get tangled up - you get a "small pile", which is difficult to clean up with machines. True, pea leaves have a tricky device - flexible antennae. As soon as they reach for some kind of support, they wrap themselves around it once or twice - and a clue is ready. Now the peas can grow up. And there it will grab onto the support with new antennae and attach itself again. So it will begin to climb - higher and higher.
In the garden, it is easy to help this climber: he stuck sticks in the beds - the peas themselves will do the rest. But what about in a huge field where the bulk of peas are grown? Here you can’t save enough for every stalk of sticks. Laying peas, which goes to feed livestock, found a simple way out: oats are mixed with it. This gives a double win: peas receive support, and oats receive additional nutrition with nitrogenous fertilizers. From such a community, the yields of both peas and oats increase. And with the peas that go to people's food, you have to tinker longer when harvesting. What can you do - the peas are worth it. Author: Osipov N.F.
Peas. Pisum sativum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Peas. Pisum sativum. Tips for growing, harvesting and storing
Peas, or green peas, are one of the most popular vegetable crops in the world. It is rich in protein, carbohydrates, vitamins and minerals, so it is beneficial for human health. Tips for growing, harvesting and storing peas: Cultivation:
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Storage:
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