What Are Forage Peas?
Forage peas, also known as field peas (Pisum sativum ssp. arvense), are legumes mainly cultivated for animal consumption, cover cropping, and soil improvement. Unlike sweet, tender garden peas bred for human enjoyment, forage peas are bred for high biomass yield, protein content, and nitrogen fixation. They have smaller seeds, a more fibrous texture, and often have purple flowers, setting them apart visually from the white-flowered varieties typically grown for garden peas. While not primarily intended for the human market, they are botanically the same species as edible peas.
Edibility and Safety Concerns
It is generally safe for humans to eat forage peas, but it is important to consider sourcing and preparation. The peas themselves are not poisonous. However, because they are for livestock, commercial forage pea crops may be treated with pesticides or herbicides that are not food-safe for humans. It is crucial to source organically grown, untreated seeds or harvest from a known plot to ensure safety.
Dealing with Antinutrients
Like many legumes, forage peas contain antinutrients, such as phytic acid and lectins, that can interfere with nutrient absorption and cause digestive discomfort. These compounds are present in higher concentrations in raw peas, and consuming them in large amounts may lead to gas and bloating. Proper cooking effectively neutralizes most of these antinutrients, making the peas easier to digest and the nutrients more bioavailable. Soaking dried peas and boiling them thoroughly are the recommended methods.
Potential for Pesticide Residue
The Environmental Working Group (EWG) has noted that commercially grown peas can contain moderate levels of pesticide residues. This is particularly important for forage peas, where the regulations for food-safe chemicals may differ. To minimize risk, opt for certified organic seeds or ensure the growing conditions were free of non-food-safe chemicals. Always wash peas thoroughly before consumption.
Comparing Forage Peas and Garden Peas
| Feature | Forage/Field Pea (Pisum sativum ssp. arvense) | Garden Pea (Pisum sativum ssp. sativum) |
|---|---|---|
| Primary Use | Livestock feed, cover crop, green manure | Human vegetable consumption (fresh, frozen, canned) |
| Growth Traits | Smaller seeds, higher biomass, stronger stems | Larger, sweeter seeds, bred for taste and tenderness |
| Flavor | Earthy, often less sweet and more starchy | Sweet, tender, and succulent when young |
| Texture | Thicker skin, more fibrous and chewy | Tender, soft, and less fibrous |
| Pods | Pods are tough and fibrous; generally not eaten | Edibility depends on variety: edible for snap/snow peas, inedible for shelling peas |
| Preparation | Requires thorough soaking and cooking, often used dried | Eaten fresh, frozen, or lightly cooked; can be shelled |
Culinary Uses for Forage Peas
While lacking the sweetness of garden peas, forage peas provide a distinct, earthy flavor and hearty texture suitable for various dishes. Their high protein and starch content make them a filling ingredient, similar to other dried pulses like lentils or split peas.
Tips for preparing and cooking forage peas:
- Soak dried peas: Soaking dried forage peas overnight can significantly reduce cooking time and aid in digestion.
- Boil thoroughly: Whether soaked or fresh, boil the peas to tenderize them and neutralize antinutrients. A gentle simmer for 25-30 minutes, or longer for dried versions, is often sufficient.
- Use young shoots: The tender young shoots, leaves, and tendrils of the forage pea plant are a delicacy and can be added raw to salads or tacos for a fresh, earthy flavor.
- Make a hearty puree: Simmered and blended forage peas can create thick soups, dips, and purees.
- Add to soups and stews: Their robust flavor holds up well in savory, slow-cooked dishes. Use them in place of split peas for a more rustic texture.
- Season generously: The earthier flavor benefits from robust seasoning. Using stock instead of water can also enhance the taste.
Conclusion
In summary, humans can safely consume forage peas, a practice supported by agricultural research and historical precedent. However, the critical takeaway is that careful sourcing and proper preparation are non-negotiable. Unlike their sweeter, more tender garden counterparts, forage peas demand attention to detail to ensure they are free of harmful agricultural chemicals and are cooked thoroughly to mitigate potential antinutrients. While their flavor and texture profile may be different, forage peas are a versatile and nutritious legume that can be integrated into a well-balanced diet. By following recommended preparation techniques, you can confidently explore this hardy and protein-rich food source. For more detailed information on sourcing and cultivation, consult resources like the NDSU Extension Publication on Field Pea Production.
Important Considerations
- Source Untreated Seeds: Only consume forage peas you know are free from non-food-safe pesticides. Opt for organic versions if possible.
- Cook Thoroughly: Heat treatment significantly reduces antinutrients like lectins and makes peas more digestible.
- Manage Portion Sizes: High fiber content can cause bloating in sensitive individuals, so start with small portions.
- Understand Flavor Differences: Do not expect the same sweetness as garden peas. Be prepared for a more robust, earthy flavor.
- Utilize Young Shoots: The fresh tendrils and leaves are a safe and delicious raw treat.
- Check for Potential Allergies: As with all legumes, there is a risk of allergy, especially for those sensitive to peanuts.
Safety and Preparation Checklist
- Step 1: Check Sourcing: Confirm that forage peas are organic and not treated with pesticides for animal feed only.
- Step 2: Wash Thoroughly: Rinse the peas well to remove any dirt or surface contaminants.
- Step 3: Consider Soaking: For dried peas, soak overnight to reduce cooking time and start neutralizing antinutrients.
- Step 4: Cook Completely: Boil or simmer peas until tender. This is the most effective way to eliminate lectins and make them digestible.
- Step 5: Use as Directed: Incorporate into soups, stews, or purees where their texture and flavor can shine, or enjoy young shoots raw.
Conclusion
Yes, humans can eat forage peas, but it is important to understand the distinctions between them and typical garden peas. By ensuring a clean, organic source and preparing them thoroughly, forage peas can be a safe and nutritious addition to your diet. The key lies in respecting their different culinary properties and acknowledging the safety precautions necessary for a crop not primarily intended for human food production. The robust, earthy flavor of forage peas is best suited for heartier, slow-cooked dishes, while the tender shoots offer a fresh, raw alternative. With proper handling, this versatile legume can be a valuable part of a wholesome diet.
