Estonia’s source of power

Pea

Pisum sativum

Field peas were probably cultivated in this region as early as the beginning of our era. Peas are an undemanding and hardy field and garden crop that can be sown as early as spring. They were used to make nutritious soup, porridge from mashed peas, and various baked dishes. Peas were also an ingredient in kama, a traditional Estonian mixed-grain food.

Garden peas, which climb on supports and are mainly eaten fresh, became more common in home gardens only in the first half of the 20th century.

Garden Bean

Vicia faba

The garden bean was a well-known garden crop as early as the Middle Ages. Fresh bean pods boiled with salt were a popular accompaniment to beer. More commonly, the beans were boiled in salted water until tender, drained and eaten on their own. Bean soup was filling, while mashed beans were used to make porridge and

käkk

(a traditional Estonian dumpling-like dish).

In the past, mainly small-seeded varieties were grown, whereas today field beans with large pods and seeds are more highly valued. Unfortunately, dried field beans are now rarely found in shops.

Broad Bean

Vicia faba

The broad bean was brought from America to Europe in the 16th century and has gradually spread throughout the world. In Estonia, broad beans, also known as Turkish beans, became more widely cultivated in home gardens during the first half of the 20th century.

Based on their growth habit, broad beans are divided into low-growing bush beans and climbing beans, which can grow several metres tall. The colour of the pods and seeds varies greatly between different varieties.

Broad beans are warmth-loving plants, so they should not be sown too early in spring. Partially ripe pods are mainly eaten fresh, while mature beans can also be dried for use in winter cooking.

Peas and beans are rich in easily digestible protein and also contain a number of vitamins and minerals. The protein in legumes is a good source of essential amino acids, and garden bean protein is even considered to be of higher quality than meat protein.