Marrowfat peas

medullare[2]) that have been allowed to dry out naturally in the field, rather than being harvested while still young like the normal garden pea.

[3][4] Marrowfat peas with a good green colour are exported from the UK to Japan for the snack food market,[1] while paler peas are used for canning.

Those with thin skins and a soft texture are ideal for making mushy peas.

These are soaked in cold water for 12 to 16 hours, sometimes with sodium bicarbonate added to aid softening.

[5] The name 'marrowfat' is believed to have been coined around 1730 as a portmanteau of marrow and fat,[6][7] although some claim the peas were named because people wanted plump (fat) peas of the Maro variety, a Japanese variety introduced to the UK in the early 20th century.