In the recent past the field pea was mainly used as a leguminous constituent in cereal/legume mixtures grown for arable silage (and this is still the main purpose for which it is used). Following breeding efforts in Europe, forage pea cultivars were developed which gave high yields of forage, 6-8 t/ha DM, circa 100 days after sowing when pure-sown (Flengmark, 1973). These forage cultivars have been increasingly used in Europe and other temperate areas e.g. north-central USA, though their use as short-term ‘catch’ crops is still secondary to their use in arable silage mixtures. Forage peas can also be grown in the tropics at high altitudes and as a cool-season (winter) crop in some regions with hot dry summers. Forage peas, and other legumes such as red clover, are being increasingly used in organic farming to supply a bulky, protein-rich crop.