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Morphological characteristics
Stipules leaflike, ovate, base auriculate enclosing petiole. Flowers solitary or 1-3 arranged in racemes and axillary; corolla white or purple-red; style flat, with inner bearded hairs. Pods are long oval, 5-10 cm long, with firm papery lining; seeds are round, 2-10, lime green, turning yellow after drying. The flowering and fruiting period is April-May.
It originated in western Asia and the Mediterranean region, then spread to northern India and to China via Central Asia, where it was cultivated in China as early as the Han Dynasty. Young peas can be stir-fried as a vegetable, and when the seeds are ripe, they can be ground into pea flour for consumption. Peas are also often used as a side dish to increase the color and appetite of dishes because of their round, bright green color. The cultivated peas can be divided into two types: grain peas and vegetable peas. There are three types of peas for vegetables: one type of pea for grains, the pods should not be eaten; another type of pea for pods: and another type of pea for both grains and pods. There are two varieties of peas with white pods and green pods. The green pod pea color is good, fresh taste, japonica; white pod pea fresh taste light, glutinous, early and productive, not only the pod color light, bean grain color is also light. The podded peas, also known as the leaning beans, are available in the market in two types: wide and narrow pods. Wide pods are light green in color, light in taste and poor in freshness. Narrow pods such as bamboo leaf green, the pod color is darker, the taste is strong.
The pods and the peas with pods belong to the same soft pod peas, the pods are fat, large, sweet and crispy, and have a good taste, but they should not be overcooked.
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