Marrowfat peas are green mature peas (Pisum sativum L. or Pisum sativum var. medullare) that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are starchy, and are used to make mushy peas. Marrowfat peas with a good green colour are exported from the UK to Japan for the snack food market, while paler peas are used for canning. Those with thin skins and a soft texture are ideal for making mushy peas.
Its name 'marrowfat' was coined around 1730 from marrow and fat. Another source says the peas were named because people wanted plump (fat) peas of the Maro variety, a Japanese variety introduced to the UK 100 years ago; this is unlikely, as the first English usage of "marrowfat" to refer to peas predates the introduction of the Maro pea by almost two centuries.
- Split peas, the skinned and halved dried pea
- Savage, Geoffrey P; Savage, Grace E; Russell, Adrian C; Koolaard, John P (2001). "Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars". Journal of the Science of Food and Agriculture. 81 (8): 701–705. doi:10.1002/jsfa.860. ISSN 0022-5142.
- Weaver, William Woys (2018). Heirloom vegetable gardening : a master gardener's guide to planting, seed saving, and cultural history (Updated ed.). Minneapolis, MN: Voyageur Press. p. 280. ISBN 978-0-7603-6331-7. OCLC 1029761627.
- Prince, Rose (23 April 2005). "Savvy shopper: peas". The Daily Telegraph. Retrieved 22 March 2014.
- The Garden Pea Retrieved 14 April 2012.
- Dictionary.com, "Marrowfat" Retrieved 14 April 2012.
- "Askew & Barrett - Marrowfat Peas". www.askewandbarrett.co.uk. Retrieved 2018-09-09.
- "Pea Seeds - Maro at Suttons Seeds". www.suttons.co.uk. Retrieved 2018-09-09.
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