These marrowfat peas are a variety with violet flowers and fruits. Blauwschokker also belongs to the convariety of capucijner peas with a mealy taste when ripe. Therefore, these peas are mainly used as dry peas, less often fresh, although they taste sweet as long as they are harvested young and tender and are eaten immediately. The young, fresh pods can be eaten raw or cooked. “Graue Erbsen” (= grey peas) are an Elmshorn carnival speciality, a stew made from them.

Dried pea seeds must be soaked in water for several hours and then cooked for 1 to 2 hours. Fresh peas can be eaten raw and are ready to cook after 10 minutes. Sprouted peas are said to be particularly digestible. A well-known pea dish is pea soup or pea stew made from dried (yellow) or fresh peas (green). The so-called “Erbswurst” is a sausage-shaped finished product developed in 1867 by Johann Heinrich Grüneberg from pea meal and other ingredients (often of animal origin), from which pea soup can be cooked by adding water. Canned peas are even more common on the market. New is the use of pea flour and pea protein as an egg substitute and for the production of vegan meat products. Roasted peas are popular as a crispy snack, especially in wasabi.

• Edible Seeds Fruits
• Type of fruit Pod
• Culinary Group Legumes
• Taste sweet tart
• Trivial Names Erbse, Gartenerbse, Speiseerbse, Blauwschokker, Graue Erbse, Kapuzinererbse, Futtererbse, Grünfuttererbse, Felderbse, Peluschke, Pea, Blue Schokker, Pois cultivé
• Size (plant part) 48 cm
• Size (pod) 10 cm
• Taxonomy Fabaceae (Pea family) Pisum sativum convar. speciosum 'Blauwschokker', Syn. Pisum arvense
• Origin Mediterraneum, Vorderasien (Map)
• Donated by Gaby Försterling, Naturgarten Hessen 2018