Pese: The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Pea pods are botanically fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus. The Pea plant, whose specific name sativum indicates that it is planted or cultivated, was an introduction to the British Isles, occurring occasionally in waste places as an escape from cultivation. It is probably a native of the Near East, but it has been grown by man for hundreds of years. The name used here, which in other older works is spelt pease) comes from the Latin pisum) which may derive from pinsum) a mortar, in which Peas were pounded into small pieces. Its conversion to Pea over the years may derive from the French pois being pronounced ‘pay’, or from a mistaken idea that pease was a plural form (Cherry arose from a similar belief about the word cerise). Rosez: A rose is a woody perennial flowering plant of the genus Rosa, in the family Rosaceae, or the flower it bears. There are over a hundred species and thousands of cultivars. It is a favourite garden flower with new varieties appearing regularly. Garden Roses are complex hybrids derived from several species. Developed over many years, desirable forms arose from hybridisation (crossing) different species (like the Red Rose, the Musk Rose, the Phoenician Rose and the Dog Rose) propagating by budding and grafting. It is not known when Roses were first cultivated but the Romans hung rose garlands in boxes at public games. Victors were crowned with wreaths of Roses as were brides and guests at banquets (the latter to prevent drunkenness). The Romans brought the Rose to France, and then England. There are several native Wild Roses and since Tudor times it has been our national emblem. Several Roses have medicinal uses, Gerard (1) declaring that ‘the Rose doth deserve the chief and prime place among all floures whatsoever.’ Petals of the Red Rose (Rosa gallica) are still regarded as being a tonic and astringent, and petals of the Pale Rose (Rosa centifolia) are used in an aperient and for the distillation of Rose Water. Oil of Roses is used in perfumery, whilst the red hips of many species provide a valuable source of Vitamin C.