Pea and magicha, each to one
- We're on the moon. At home we learned that pea is the round grain that is eaten green or fresh in spring (Pisum sativum). But it has many names: homemade peas, poidezantur, irar, peas, round peas, green peas, green peas, green peas, sweet peas, identical peas, small peas, white peas, peas and others, no doubt. With time and the things that I've heard and read at the door of the house and without asking myself or asking myself in the other, I've learned that the pea is called a pea to many grains that grow inside the sheath; well, it's nothing but my opinion. Let the linguists talk ...
I have heard in many ways the word “pea” to refer to other legumes or legumes. Those I know are ungraced, ungraced as Jewish or read. Beans (Phaseolus vulgaris) peas, indilar, mesh, maricol, black pea, Navarro pea, snow pea, white pea, red pea, luxe, brown pea, short pea and beans. Dilistari (Lens culinary aris) broad pea, soft pea, thin pea. Pea pea pea pea pea, chickpea or lelikote (Cicer arietinum), Navarro pea, maricol and mairu-pea. Green bean, fresh pea, green pea. Aizkolari (Lathyrus sativus) is a rough pea. Lathyrus odoratus i Olorous pea. Chiringuito (Medicago sp.) black. Vicia lutea garilar and black. Astailarra (Lathyrus aphaca) Sulari (Hedysarum coronarium) is a snake pea.
Yes, by the hair around us. Pea grain is a good lunch for us and for our animals. Good forage for the animal and that enriches the earth. All legumes form the soil with nitrogen, underground, thanks to the collaboration of special bacteria that take guests in their roots.
In addition to the grain, the sheath it carries is a unique dish. Jewish or Tejareda or Hilarada or Cielo or Magic or Magín or Cisca. The one who has to read or unpack will also have a better name... Allubia (Vicia faba) is also called baba-zekale, as well as theca, pod or sky.
Varieties of peas which are specially sown for the consumption of pods are recognised as particularly sweetness. The following are classified as subspecies of pea: Pisum sativum subsp. And I'm going to do this. Before the fruit reaches maturity, where the grains are only small traces, it is an appetite that is eaten entirely. In Iparralde these fruits are called "teka" and "magutxa" or "magitxa" by Uztárroz. The colonized call it “tirabeque” or “bisalto” or “mangetout” or “pois gourmand”.
The saying goes very well when these people should be sown with peas: sowing the apple for San Moritz, you will not be reduced. St. Moritz is 22 September for Catholics, 27 December for Orthodox and 25 December for Coptic Orthodox. I, this time, am Orthodox. And on the crescent of December, I would sow the two, pea and cursed. But beware, lying is also called a “pea.” And also a lustful “magichas” meal...
