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Botanical Name: Pisum sativum
Common Name(s): Peas
Categories: Fruits and Vegetables
Peas are one of the best cool-season crops, being hardy, easy to grow and adaptable to most soil types. There are two main types: those that are podded, and those, such as snow peas (mangetout), that are eaten whole. Fresh peas are best eaten shortly after picking; these nutritious vegetables are rich in protein.
Botanical Pronunciation: PEES-um suh-TYE-vum
Common Pests and Diseases
Aphids, thrips, leaf miner, red spider mite. Mildew in very wet weather.
This plant bears butterfly-like flowers.
This species had divided foliage, 4-6 opposite leaflets with leafy, rounded stipules and the main axis ending as a tendril.
The fruit is a flat oblong pod, containing few to several seeds.
Pick peas twice a week while they are young, otherwise they will become hard. Handle the bushes carefully, supporting the plant with one hand while picking with the other.
Peas usually don’t need extra fertilizer once they start growing. Stunted yellow plants, in most cases, are the result of poor soil drainage. Peas are climbers, so support them with a trellis, wires or stakes.
Sugar Snap’, a thick- walled sweet pod, is eaten whole, either raw or cooked; ‘Greenfeast’, with an edible, tender pod, is tall growing.
Seed Sowing Instructions
In Autumn, sow seeds in shallow drills 25–40mm deep, 50mm apart, in single or double rows 150mm apart, allowing 600mm between the rows. Sow in succession to ensure a supply of peas throughout the season.
Well drained , Fertile , Enriched
When to Sow
A row of 3–4m should yield enough for a family of four. Sow every four weeks in season.