April Crowell, Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN
Peas–it seems that people either love them or hate them. Personally, I love them, and there is really nothing like the taste of peas plucked straight off the vine. Their sweetness comes from the natural sugars that begin to break down into starches the moment you pick them. We treasure them in the spring as one of our early crops but with a little planning, you can harvest them in most regions from late spring up to the first frost.
Vegetable or legume?
Both–peas are eaten both dried and fresh (green). Native to India, there are more than 50 varieties of peas and much of the world eats peas in both their dry and fresh form, especially the Middle East and Asia. Americans, however, tend to favor fresh peas. Peas’ nutrition and energetics will change a little depending on whether you eat them dry or fresh, but these little legumes make an wonderful addition to any diet.
Western nutritional take on peas
Peas are an excellent source of protein, vitamins A and B and minerals including calcium, sulfur, potassium and iron. Dried peas are a great source of fiber. Green peas (fresh or frozen) have vitamin C, K and carotenes, that are lost in the dried form. Like other legumes and lentils, peas lower cholesterol, especially in their dried form where they are most able to absorb excess and dampness (one of the ways Chinese medicine categorizes cholesterol).
Eastern energetics of peas
Peas have neutral temperature and very sweet flavor. They enter the Spleen/pancreas, and relax the Stomach and Heart. Peas help to calm down the Liver when it is overly hot or toxic–which is often for many Americans, especially in the […]