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grass or Indian pea

Dried Lathyrus sativus seeds from Molise (Italy)

Lathyrus sativus. Although now mostly grown as forage, the grass pea (gesse or pois carrée) was one of humanity’s first crops, a pulse that is easy to grow, and a stand-by in hard times. In some parts of the Mediterranean it’s used to make a flour, good for the gluten-intoleratant; in France it’s pretty much confined to health food shops.


Text © Dana Facaros

Image by Quaaludes