For a long time the pea was deemed pigeon food but fortunately times are changing. It was also the pea of 'parched peas' fame, usually eaten in the North of England on Bonfire night (5th Nov.) & the 5th Sunday of Lent, aptly named 'Carlin Sunday' where it was (& still is) eaten with lashings of salt & vinegar. Now the North-South divide occurs here as 'Down South' it was eaten as s type of porriage & thus made famous in the famous 1700's nursery rhyme 'Pease Pudding'. 
"Pease porridge hot, 
pease porridge cold,
Pease porridge in the pot, 
nine days old;
Some like it hot, 
some like it cold,
Some like it in the pot, 
nine days old." 
 
Carlin peas are very high in protein have bsolutely beautiful flowers which start rich cerise only to mature a swoony sky blue. Grows easily 2m (6ft). Oddly if you ask an old Englishman they are more likely to remember this peas are the perfect for pea shooters & unnervingly perfect for the job. 
 
please do not try eating the pods or peas raw - they taste awful! Wait until the pods are fully mature & paper fry & keep the dry seeds for soups, stews, parched pea & peas pudding where you will not be diappointed. 
 
CULTURE - Can be sown directly in Sept/Oct or Feb/March (although benefit from cloche protection during harsh winter weather).  Prefers a warm, sheltered, sunny location with plenty of well-rotted manure incorporated into the soil. Overall height: 2.5m+ (6-8ft).  Plants need to be kept moist for good pod set. Needs tall pea sticks. Best eaten as a dried store pea rather than even straight raw as fresh they can be a little mealy.