It originates in the eastern Mediterranean. In Europe, it is grown on fields from the 9th century. A green pea is used as a vegetable in gastronomy from the 15th century.

This delicious vegetable also attracts bigger interest of consumers in recent years.

It contains 9 -13 percent carbohydrates, large amount of protein, vitamin C, B, E, and carotene. Because the amino acid composition is close to food of animal origin and it is easily acceptable for our body, it used for various special diets and nutrition; it is well known by vegetarians and athletes.

Pea is sown as soon as possible in the spring. Harvest usually begins in June and ends in mid-summer. The pods must have proper harvest ripeness, immature pods contain immature peas, and overripe ones contain floury and dry peas. Harvesting is therefore done manually; we are going through fields twice, sometimes three times. Sales must be done quickly to avoid its wilting, turning floury, and loss of vitamins.

If you want to preserve delicious taste and nutritional properties of peas at home, we recommend freezing it at about -18 degrees.