Pisum sativum
 
This heritage pea from NE England (specifically Yorkshire) dates to the Elizabethan Period when it was traditionally cooked around March 12 as part of the traditional dole distributed by manors. The plants produce reddish-brown speckled peas on long 6-foot vines with bi-color flowers.  This is considered a soup or porridge pea that was also cooked with fava beans.  It is excellent with lamb or mutton.  
 
~25 seeds per packet.