Pea: it’s one of the fruit plants we can seed after winter. We can also sow it in November and pick it in early spring. There’s no need to worry about our plants as they’re tolerant of low temperatures. Moreover, pea grows really fast – from the moment it starts sprouting, the first pods are ready to eat after 60 days. It can be grown in a pot. All of its varieties are climbing plants. Sugar pea is eaten whole in its pod while still unripe. The pods can be added to cocktails or used to make cream soup. When the plant dries, we leave the roots in the ground to enrich the soil. Pea is high in fibre and protein and has low GI (glycaemic index). However, pea beans are stodgy, so to make them easily digestible, put it into a bowl of water for at least 3 hours and cook for about half an hour. Unfortunately, this way it will lose a lot of its nutritional values, so you can try using some herbs instead. Marjoram, basil, sage and dill will help to digest beans.