Pisum sativum You hold in your hands a living, perpetuating fossil, a piece of history. This dry pea has been grown and wild harvested since the Neolithic age by peasants and shepherds along Italy’s Apennine Mountains, specifically on the Umbria-Marche ridge. Its near disappearance in recent decades has led to its being sponsored by Slow Food’s Ark of Taste. Requires little to be quite productive. Used as a dry or soup pea. ?How to grow it: Peas love a crowd, sow 1" apart along as soon as the ground can be worked in spring. Plant 1" deep at the base of a trellis such as a fence or net strung between two posts as vines grow tall. Allow pods to ripen and dry down on the plant.