Editing Lathyrus (section)

== Uses ==
Several species are grown for food, including the [[pea]] (''Lathyrus oleraceus''), [[Lathyrus sativus|Indian pea]] (''L. sativus''), and the [[Lathyrus cicera|red pea]] (''L. cicera''), and less commonly [[Lathyrus ochrus|cyprus-vetch]] (''L. ochrus'') and [[Fava Santorinis|Spanish vetchling]] (''L. clymenum''). The [[Lathyrus tuberosus|tuberous pea]] (''L. tuberosus'') is grown as a [[root vegetable]] for its starchy edible [[tuber]]. The [[seed]]s of some ''Lathyrus'' species contain the toxic [[amino acid]] [[oxalyldiaminopropionic acid]] and if eaten in large quantities can cause [[lathyrism]], a serious disease.<ref>{{cite journal |author=Barrow, M. V. |display-authors=etal |year=1974 |title=Lathyrism: A Review |journal=The Quarterly Review of Biology |volume=49 |issue=2 |pages=101–128 |doi=10.1086/408017 |jstor=2820941 |pmid=4601279 |s2cid=33451792}}</ref>

Many species are cultivated as garden plants. The genus includes the garden [[sweet pea]] (''Lathyrus odoratus'') and the [[Perennial plant|perennial]] [[Lathyrus latifolius|everlasting pea]] (''Lathyrus latifolius''). [[Flower]]s on these cultivated species may be rose, red, maroon, pink, white, yellow, purple or blue, and some are bicolored. They are also grown for their fragrance. Cultivated species are susceptible to [[fungus|fungal]] infections including [[downy mildew|downy]] and [[powdery mildew]].