Sugar pea
| Sugar pea | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Kefe ( Pisum sativum sativum conv. Axiphium ) |
||||||||||||
| Systematics | ||||||||||||
|
||||||||||||
| Scientific name | ||||||||||||
| Pisum sativum subsp. sativum convar. axiphium | ||||||||||||
| Aleph. |
The sugar pea ( Pisum sativum subsp. Sativum convar. Axiphium ) is a pea variety from the Fabaceae family . Other names for sugar pea are Kefe , Kaiser pepper , Kiefelerbse , Knack pea , mangetout or tout Mange- .
The flowers of the sugar pea are white to pink. The fruits of the sugar pea do not have a layer of parchment in the pod and do not become tough. It is the most popular of the pea varieties.
Cultivation
The sugar pea is found in Europe, North America, India and parts of Africa. It probably comes from the wild pea ( Pisum elatius ).
The optimal pH value for cultivation is between 6.5 and 7. Young plants tolerate temperatures down to −4 ° C.
Young pods of this variety are usually eaten whole, i.e. with the pod. You can eat the whole pods raw or cooked. Hence the name Mange-tout, French for eat everything .
