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.
Image by Quaaludes