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Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

Varieties of legumes that are among a family of peas, which consist of fresh, field, or pod peas. Fresh peas and field peas are grown to be removed from the pod and eaten raw or used as ingredients for salads, soups, stews, casseroles, and other dishes.

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

A dried variety of a yellow or green pea, which is referred to as a field pea and belongs to the legume family.

Flat, edible, pea pods that contain tiny peas. The thin crisp pods from this vegetable are a bright green, turning a rich dark green when cooked.

The delicate spiraling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.

The tender uppermost leaf and Tendril of the snow pea sprout that grows during the early stages of development of the snow pea plant.

A small pea with a circular shape and a very mild flavor. They are usually dried and then split in half before they are sold.

A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean.

An Asian snack made by coating dried peas with the sharp, hot flavored condiment known as "wasabi" that is one of the most important seasonings in Japanese cooking.

Also known as a garbanzo bean or chick-pea, this legume is a round, tan-colored bean with a slightly nutty flavor, that is a member of the pea family.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

The firm but tender new shoots of the snow pea plant. The sprouts are eaten raw, steamed, stir-fried or added to soups.

A type of legume that originated in Asia, but is also grown in the southern United States. It is an oval-shaped bean, ivory in color with a small black spot, referred to as the "eye.

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses.

A food dish common to South Africa that is basically a stew containing dried corn and beans or peas....

A pea-sized, off-white, oval shaped legume, which is also called the Yankee bean. Its name comes from the fact that it has been a staple food for the U.S.

A pea sized, off-white, oval shaped legume, which is more commonly called the navy bean. It has been a staple food for the U.S.