However, if you remember to soak it in cold water a night before, and the next day you have at least one hour (or a pressure cooker and thirty minutes), the result that you will get is a thick soup made of grass pea whose hardness you will no longer remember because it will be suppressed by the living memory of its taste and smell.

Grass pea (Lathyrus sativus, L.) (“poljski grah”, genitive of the word “polje”, “campo”, “field”), falls into the category of historically significant crops in the area of Trebinje, where, owing to its ability to grow under adverse climatic and soil conditions, its long-term storage capability and, above all, its abundant nutrients (primarily proteins), it has been one of the essential food items for centuries, and consequently, was awarded the honorary title “Meat of the Poor”.

Nowadays, after nearly half a century of neglect, owing to the persistent efforts invested in its rediscovering, which started in 2005, grass pea has returned to the fields and dining tables in the area of Trebinje, proving itself as one of the most important representatives of the biodiversity in the region.