The pea: not just for kings and princesses
(aid) Special features: none! The pea is a solid average type, reliable, healthy and personable. Still, she never quite managed to get past the insert status.
While other old vegetables such as parsnips or beetroot are constantly being rediscovered and reinterpreted by the modern kitchen, the pea persistently pursues the call of the somewhat colorless filler. This may also have something to do with the most famous pea-based dishes that sound more like emergency care than a culinary highlight: pea soup, peas with fish fingers and mashed potatoes, or worse - pea sausage.
The pea may also have been with humans for too long to be appreciated for its true value. After all, they have been eaten for over 9,000 years, as found in today's Syria. In Central Europe, it became the meat of the little man from the 13th century because it was a cheap protein supplier and could be stored well when dried. As a plant that got its nitrogen from the air itself, it also fit perfectly into the three-field farming system of the farmers and was a welcome addition to the daily cereal porridge, albeit as a boring mus.
After all, today it shines with an impressive variety and variety, which includes more than 100 species or subspecies. The list ranges from field peas as high-quality protein feed for animals to marker peas, which are usually offered as preserves, to sugar peas, where you eat the fleshy, sweet pod with the as yet undeveloped grains.
In this form, she was even granted a brief soaring as a respected delicacy. At the end of the 17th century, the French sun king Ludwig XIV took care of it. He loved the immature little peas and sweet pods more than anything else, and even had them grown and grown in glasshouses in order to enjoy the trendy vegetables from Italy all year round. But the fame faded after a few years, the pea ultimately remained a vegetable for everyone. New methods of preservation also contributed to this, such as canning and later also freezing, in which it even retains its bright green color and almost all the important ingredients.
If not in top gastronomy, the pea is currently making a comeback in German fields. After decades of declining acreage, farmers have increasingly turned to peas as protein-rich feed in recent years. The cultivation of fresh peas for retail has also increased significantly since 2013. Obviously, Germans are more attached to their favorite average vegetables than they admit. And the likeable pea really deserves that. Jürgen Beckhoff, aid