Pisum sativum L. syn. Pisum arvense L. - Fabaceae - pea, Erbse, Saat-Erbse, Gartenerbse
Annual herb with up to 2m long climbing stem; leaves stipules to 10×6cm, margin toothed; leaflets up to 4 pairs of leaflets ending in a tendril which is usually branched; racemes axillary, 1-3-flowered; corolla variable in color, white to purple; fruit a pendent oblong pod, up to 15cm long, containing up to 11 globose seeds (4-8mm in diam.).
„The origins of Pisum sativum are not very well known. Archaeological evidence found in the Fertile Crescent (the area surrounding modern day Israel and Jordan and the land in and around the Tigris and Euphrates rivers), indicates that people have been cultivating pea since 8,000 BC. Western Asia appears to be the area in which pea was first cultivated and from there it was spread by humans to Europe, China and India. Today, Pisum sativum , is grown in all temperate countries and in most tropical highlands.“
By headspace examination of the salt-saturated juice from raw vegetable tissues, 2-methoxy-3-isopropylpyrazine has been found the most important pyrazine in pea seeds and especially in pea shells with the odour description 'green peas, bell pepper-raw potato, earthy bell pepper'.
[Murray, Keith E., and Frank B. Whitfield. „The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables.“ Journal of the Science of Food and Agriculture 26.7 (1975): 973-986]
Pisum sativum L.; A. Masclef, Atlas des plantes de France, vol.2 t.88
Pisum sativum, Nickelsdorf / Grundäcker 2008; author: Rolf Marschner, www.botanische-spaziergaenge.at