|
This new class of peas was developed by Dr. Calvin Lamborn at Gallatin
Valley Seed Co. Snap peas originated by breeding the sweet pea Mammoth
Melting Sugar with a chance mutant of a popular freezing pea called
Dark Skinned Perfection. For home gardeners, snap peas represent
one of the more significant breeding advances in fifty years (though
edible-podded peas can be found in old seed catalogs). Snap peas
have many desirable qualities: excellent disease resistance, thick
pods that snap like snap beans and remain sweet and tender when
mature. Snap peas more than double the amount of food produced by
a crop of peas.
GERMINATION NOTE: Because snap pea seeds have a
high sugar content, the seed may rot in cold soil before germinating.
We recommend pre-sprouting the seeds for early-season plantings
in cold soil.
HARVEST: Harvest when pods are filled out and peas
inside are full size. Strings can be removed while picking by holding
the vine in one hand and pulling the pod upward and off the vine
with the other hand.
PREPARATION: Shelling isn’t necessary
since pods and peas are eaten together like a snap bean. The small
strings along the pod sutures are not noticeable when eaten raw,
but they should be stripped off before cooking. Flavor is excellent,
but is easily destroyed by overcooking or canning. To cook snap
peas, steam or stir-fry about 3 minutes or until pods appear dark
green or water-soaked. Snap peas freeze well, but should be thawed
before heating, or eaten as is. Thawed snap peas are heated to serving
temperature, but are not cooked. The major problem with snap peas
is that they are so good that most of them are eaten in the garden,
leaving few to bring to the kitchen table.
CULTURE: Peas are a fast-maturing cool weather crop. In the Mid-Atlantic
region spring-planted peas produce a better quality crop than fall-planted
peas. Spring planting is also better because the vines are more
resistant to freezing than are the pods, which are more likely to
freeze as they mature in the fall. Sow peas as soon as the soil
can be worked. Soil should be well drained with pH in the range
of 6.0 to 6.8. Peas require a soil rich in phosphorus and potassium
for good production. Too much nitrogen causes lush vine growth at
the expense of pod production. Sow seed l” deep, 2 to 3”
apart in double rows, 4” apart. Single or double rows should
be planted 2’ apart for dwarf varieties and 2-l/2 to 3’
apart for tall varieties. Support tall varieties on a trellis or
fence, or use well-branched brush stuck into the ground. Peas normally
do not need to be watered unless the soil is consistently dry at
the time of pod production.
HARVEST: Pick as soon as pods are full.
The sugar in peas converts to starch soon after harvest, so to keep
the sweet flavor, use or process within two hours.
DISEASES: Peas
are susceptible to a variety of diseases, most common in soils that
have grown peas for many years. If disease is a problem, use resistant
varieties and follow a five-year rotation.
SEED SAVERS: Isolate
varieties by a minimum of 50’ for home use. For pure seed isolate
by 150’.
PACKET: 2 oz or 57 g (about 250 seeds, but may range
from 180 to 440 seeds, depending on variety) sows 25 to 40’.
| 
