| Wrinkle-seeded peas are sweeter and earlier than smooth-seeded peas and maintain picking quality longer. Use these peas for shelling and eating fresh. 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’. |
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