Pea
Pea (Pisum sativum) is a domesticated legume grown for its edible seeds and immature pods. It is valued as a food crop and as a nitrogen-fixing plant.
Fabaceae: Fabaceae is a large family of flowering plants that includes peas, beans, clovers, and many trees. Pea belongs to this family, whose characteristic fruits are legumes.
Garden pea: A garden pea is a cultivated pea selected for its edible, usually tender seeds. Garden peas are harvested young and eaten fresh, frozen, or canned.
Domestication of plants: Plant domestication is the evolutionary change of wild plants through human cultivation and selection. Pea became a crop as people selected plants for useful seeds and growth traits.
Nitrogen fixation: Nitrogen fixation is the conversion of atmospheric nitrogen into chemically usable nitrogen compounds. Bacteria in pea root nodules fix nitrogen in partnership with the plant.
Chickpea: Chickpea (Cicer arietinum) is a legume cultivated for its round, protein-rich seeds. It is another major pulse, but belongs to a different genus and has distinct seeds.
Legume: A legume is a plant in the family Fabaceae, or its seed-bearing pod. Pea is a legume in both botanical classification and common food usage.
Snow pea: A snow pea is a flat-podded pea eaten whole while its seeds are immature. Its tender pod is harvested before the seeds become fully developed.
Fertile Crescent: The Fertile Crescent is a region of Southwest Asia associated with some of the earliest farming societies. Archaeological evidence places early cultivation of pea among crops in this region.
Rhizobium: Rhizobium is a genus of soil bacteria that forms nitrogen-fixing symbioses with legume roots. Related bacteria inhabit pea nodules and provide fixed nitrogen to the plant.
Lentil: Lentil (Lens culinaris) is a legume grown for its flat, edible seeds. Like pea, lentil is a pulse, but its crop form and seed shape differ.