Marrowfat peas "medullare"). The word was coined around 1730 from "marrow" and "fat". Another source says the peas were named because people wanted plump ("fat") peas of the "Maro" variety, a Japanese variety introduced to England 100 years ago. Marrowfat peas Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are used to make mushy peas, and also the snack food wasabi peas. Marrowfat peas with a good green color are exported from England to the Middle East and Japan for
Freezing tolerance Freezing tolerance Freezing tolerance describes the ability of plants to withstand subzero temperatures through the formation of ice crystals in the xylem and intercellular space, or apoplast, of their cells. Freezing tolerance is enhanced as a gradual adaptation to low temperature through a process known as cold acclimation, which initiates the transition to prepare for subzero temperatures through alterations in rate of metabolism, hormone levels and sugars. Freezing tolerance is rapidly enhanced during the first days of the cold acclimation process when temperature drops. Depending on the plant species, maximum freezing tolerance can be reached after only two weeks of