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	field pea fiddlehead fern fideos field lettuce field pea Fiorentina, alla Flame Tokay grape Florentine, à la Definition: A variety of yellow or green pea grown specifically for drying. These peas are dried and usually split along a natural seam, in which case they're called split peas. Whole and split dried field peas are available packaged in supermarkets and in bulk in health-food stores. Field peas do not usually require presoaking before cooking. See also pea; legume. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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