Earthnut Pea
Lathyrus tuberosus — Fabaceae
Italiano: Lathyrus tuberoso — Erbagatta
Description
Earthnut Pea (Lathyrus tuberosus) belongs to the Fabaceae family and is native to Europe. It thrives in Field margins, Vineyards, Hedgerows, Grassland environments across regions including Central Europe, France, Germany, UK, Austria. Botanically, Earthnut Pea is sweet nutty tubers underground. Historic food crop. Field margins. Nutty potato substitute.. It is also known locally as Erbagatta. The edible parts include Tubers. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during October and September. Nutritionally, Earthnut Pea stands out for its Folate (45.0mg, 11% DV), Vitamin C (10.0mg, 11% DV) and Zinc (1.0mg, 9% DV). It also provides 7.0g protein and 4.0g dietary fiber per 100g serving. In the kitchen, Earthnut Pea offers a Sweet nutty chestnut-like flavor profile. Boiled roasted raw like chestnuts. Common culinary applications include boiled, roasted, raw. Popular preparations include Earthnut pea tubers, Tuber pea roasted, Roasted root vegetables, Root vegetable soup. For storage, fresh tubers 2wk. Safety note: No toxicity. Antinutrient content is no antinutrients documented. Safe lookalike species include Potato similar tubers. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Earthnut pea tubers
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: boiled, roasted, raw Storage: Fresh tubers 2wk
Recipes
- Earthnut pea tubers
- Tuber pea roasted
- Roasted root vegetables
- Root vegetable soup
- Mashed wild roots
- Wild winter pesto made from Earthnut Pea
- Traditional Earthnut Pea soup
- Earthnut Pea and potato frittata
