Archaeology evidence suggests that peas were among the earliest crops cultivated by humans going as far back as 7000 BC. For many centuries, peas were used to make porridge and considered a wintertime staple. It wasn’t until sometime in the 17th century that it became fashionable to eat peas fresh. The French soon tagged them with the name mange-tout, which means “eat it all,” and the modern love affair with fresh spring peas began. The spring pea variety is a shelling pea and is one of the sweetest varieties available. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a flower. Seeds may be planted as soon as the soil temperature reaches 50°F, with the plants growing best at temperatures of 55° to 64°. In 2000, Canada produced about half of the world’s pea crop with France, China and Russia the next-largest producers. Only about 5% of the peas grown are sold fresh; the rest are either frozen or canned. Peas are a good source of carbohydrates and protein, as well as iron and vitamins B and C. They also provide carotenoid phytonutrients, lutein and zeaxanthin, which are known to promote vision and eye health.