Pisum sativum
Field peas are the dried, starchy side of the pea family. They have a nuttier, more substantial character than fresh garden peas and store well.1
Northeast notes
Field peas are included in UMaine’s local grain-and-pulse research and variety-trial work.1
Further notes
Like dry beans and lentils, field peas are pulses when harvested as mature dried seeds.2
Footnotes
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University of Maine Cooperative Extension, “Grains, Pulses & Oilseeds,” accessed July 17, 2026. ↩ ↩2
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University of Maine Cooperative Extension, “Legumes: Dry Beans, Peas, and Lentils,” accessed July 17, 2026. ↩