Tag: Pea family

Botanically speaking, the legume family (Fabaceae) is the third largest family of flowering plants, containing over 19,000 species worldwide. While both drupes and legumes produce edible seeds, they are fundamentally different types of fruit that are often confused due to common culinary terminology.

Botanically, both garbanzo beans (also known as chickpeas) and peas belong to the same plant family, Fabaceae, often called the legume family. This shared ancestry is a source of confusion, but the answer to whether a garbanzo is a bean or a pea lies in its more specific classification and physical characteristics.

The Fabaceae family is the third-largest plant family in the world, consisting of over 20,000 species. Within this large group, the common pea belongs to the genus *Pisum*. The name Fabaceae is now the scientifically preferred name, though it is still commonly referred to as the legume, pea, or bean family.

Botanically, snow peas belong to the pea family ($Pisum sativum$), while edamame are immature soybeans ($Glycine max$), making them distinctly different vegetables. Though both are green legumes used in Asian cuisine, their unique properties are crucial for cooking and nutritional purposes. So, are snow peas and edamame the same? Absolutely not, and understanding why will improve your culinary creations.

Lima beans, known scientifically as *Phaseolus lunatus*, have been cultivated in Peru for over 9,000 years and belong to the Fabaceae family, a lineage that connects them to countless other edible beans. This botanical classification places them squarely in the legume category alongside many familiar kitchen staples.

Did you know that botanically speaking, a pea pod is actually a fruit? However, the seeds and pods of the pea plant are part of the Fabaceae plant family, making all peas legumes by scientific definition. This guide addresses the common confusion surrounding which peas are legumes and explores their nutritional value.

As one of the most agriculturally significant families globally, members of the pea family (Fabaceae) have been cultivated alongside grains for millennia, often leading to confusion about their classification. This fundamental distinction confirms that despite common kitchen uses, members of the pea family cannot technically be classified as grains.