Many of the descriptions I’ve found imply that they are just shelling peas left to dry down in the garden/field and used as soup peas over winter, or to make mushy peas. I was wondering whether our English pea enthusiasts (hello galina ) might know a bit more. Are there, for instance, cultivars known specifically as marrowfat peas? And any idea where the name ‘marrowfat’ comes from?
Last Edit: Aug 18, 2018 2:05:54 GMT -5 by raymondo
Ray Silty loam over clay, pH 5.5, altitude 1000m, latitude 30deg south, 150 frost free days.
Often sold as 'garden pea'. A large green shelling pea that is sweet. Eaten as large mature pea. Different from the petit pois, which are much smaller and juicier. Dried marrowfat peas are also used for re-hydrating, cooking (with a tablet of bicarb!) to make them very soft, then mashing for bright green 'mushy peas'. en.wikipedia.org/wiki/Mushy_peas
If you know the tall variety 'Telephone' that is an example of a marrowfat, but of course the modern marrowfat types are shorter and can be harvested by combine harvester.