Winged Pea

Asparagus Pea

Winged Peas grow in four-sided pods, with leaves growing out of each side -- thus the name, "Winged."

They grow on an annual vine that grows 8 to 20 inches (20 to 50 cm) tall. It blooms with red flowers about an inch (2 1/2 cm) big. The flowers are very decorative, and look in shape like the flowers that appear on other pea plants.

The pea pods are light green. They grow 1 to 2 inches (2.5 to 5 cm) long, but are best when picked when 1 inch (2 1/2 cm) long, when they are still very tender. The pods can, however, be allowed to fully mature, and then harvested for using the peas inside as dried peas. When dried, the peas inside are reddish-brown.

The plant has very low yields.

It is only really grown now in France in home gardens as a heritage vegetable. Elsewhere, it is either grown as a garden ornamental, or as in the UK, just considered a weed.

Cooking Tips for Winged Pea

Sauté pods quickly, or add whole to soups or stews.

History Notes for Winged Pea

Winged Peas are native to the Mediterranean area.

They probably arrived in Britain in grain imports.

They were being cultivated in Britain before 1560. They never, though, really became popular in Britain as a vegetable.

In Europe, dried Winged Peas used to be ground and used as a coffee substitute.

Language Notes about Winged Pea

Sometimes also called "Winged Bean", though that name is now used more for a tropical bean.

One of its names, "Asparagus Pea", is based on the fact that when very fresh and very lightly cooked they have a taste somewhat like asparagus.

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Also called:

Tetragonolobus purpureus (Scientific Name); Pois carré, Tetragonolobe pourpre (French); Kaffee-Erbse, Rote Spargelerbse (German); Ginestrino purpureo, Ginestrino rosso, Pisello da caffè (Italian)

Other entries for: Peas
Cowpeas, Field Peas, Peas, Snow Peas, Sugar Snap Peas, Winged Pea

Other entries for: Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables