Pisum Sativum
Minimum seed count: 50
 
The Wild Pea of Umbria (also known as Roveja), was a staple food in neolithic Europe, and most likely an ancestor of many of our modern-day pea varieties.  These small peas are harvested after they've dried and used in soups or braised.  In Umbria, they are traditionally ground into something similar to polenta.  Nutritious and high in protein, the Wild Pea of Umbria has also earned a spot of the Slow Food Ark of Taste.  It has a rich flavor that is likened to fava beans.  Vigorous vines sprawl low to the ground.
 
100-110 days