Historical sources bear witness to the cultivation of peas shortly after 5000 BC in the area we now know as the Mediterranean, Greece, Syria, and Turkey. Peas are sweet and their flavor is superbly showcased by dill….
Historical sources bear witness to the cultivation of peas shortly after 5000 BC in the area we now know as the Mediterranean, Greece, Syria, and Turkey. Peas are sweet and their flavor is superbly showcased by dill.
An excellent source of proteins and carbohydrates, peas are also high in potassium, carotene, phosphorus and dietary fiber which is known to boost the function of the digestive tract. They are also rich in Vitamins B and C as well as in calcium, iron, and magnesium.
Peas are one of the most popular ladera dishes cooked together with carrots, potatoes, and dill. They are also ideal for velvety soups or mashes. Even when eaten plain, simply boiled and drizzled with just a bit of olive oil, as a side dish to grilled meat and fish, they are hard to resist.
