Growing English peas

There are three major types of edible peas: English peas, snap peas, and pod peas (also called snow peas or sugar peas). English peas are the standard shelled pea (in other words, don’t eat the pods) and are great for freezing and fresh eating. ‘Dakota’ is a new 52 day variety that would make an excellent choice for gardeners above 8000' with a particularly short growing season.

Peas have been found in Near Eastern archaeological sites which date back nearly 10,000 years. Domesticated cultivars appeared relatively shortly after wheat and barley, which appear to have been cultivated as long ago as 7800 B.C. By 2000 B.C., pea cultivation had spread throughout Europe and east into India and China.

Peas are a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 F), with the plants growing best at temperatures of 13 °C to 18 °C (55 F to 65 F). They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler high altitude tropical areas. Many cultivars reach maturity about 60 days after planting. Peas grow best in slightly acid, well-drained soils.

Plantings of heat-tolerant varieties can be made in midsummer to late summer, to mature during cool fall days. Allow more days to the first killing frost than the listed number of days to maturity because cool fall days do not speed development of the crop as do the long, bright days of late spring.

Plant peas 1 to 1-1/2 inches (3 to 5 cm) deep and one inch (2.5 cm) apart in single or double rows. Allow 18 to 24 inches (45 to 60 cm) between single or pairs of rows. Allow 8 to 10 inches (20 to 25 cm) between double rows in pairs. Peas can be mulched to cool the soil, reduce moisture loss and keep down soil rots.

The germinating seeds and small seedlings are easily injured by direct contact with fertilizer or improper cultivation. Cultivate and hoe shallowly during the early stages of growth. Most dwarf and intermediate varieties are self-supporting.

Peas have both low-growing and vining varieties. The vining varieties grow thin tendrils that coil around any available support, and can climb to be 1-2 m (3 ft to 6 ft) high. A traditional approach to supporting climbing peas is to thrust branches pruned from trees or other woody plants upright into the soil, providing a lattice for the peas to climb.

Branches used in this fashion are called pea brush. Metal fences, twine, or netting supported by a frame, are used for the same purpose. In dense plantings, peas give each other some measure of mutual support.

Crop rotation is important to avoid the build-up of pests and diseases in the soil; typically peas should only be replanted on the same site every fourth year.

Some smooth-seeded varieties are frequently used for planting in the early spring because of the supposition that they can germinate well in cold, wet soil. Peas grown on supports are less liable to destruction by birds.

When the pea pods are swollen (appear round) they are ready to be picked. Pick a few pods every day or two near harvest time to determine when the peas are at the proper stage for eating. Peas are of the best quality when they are fully expanded but immature, before they become hard and starchy.

Peas should be picked immediately before cooking because their quality, especially sweetness (like that of sweet corn), deteriorates rapidly. The pods on the lower portion of the plant mature earliest. The last harvest (usually the third) is made about one week after the first. Pulling the entire plant for the last harvest makes picking easier.

Snap peas should be harvested every 1 or 3 days, similarly to snow peas to get peak quality. Sugar snaps are at their best when the pods first start to fatten but before the seeds grow very large. At this point, the pods snap like green beans and the whole pod can be eaten.

Some varieties have strings along the seams of the pod that must be removed before cooking. Sugar snaps left on the vine too long begin to develop tough fiber in the pod walls. These must then be shelled and used as other garden peas, with the fibrous pods discarded.

Snow Pea varieties are generally harvested before the individual peas have grown to the size of BBS, when the pods have reached their full length but are still quite flat. This stage is usually reached 5 to 7 days after flowering.

Snow peas must be picked regularly (at least every other day) to assure sweet, fiber-free pods. Pods can be stir-fried, steamed or mixed with oriental vegetables or meat dishes. As soon as overgrown pods missed in earlier pickings are discovered, remove them from the plants to keep the plants blooming and producing longer.

Enlarging peas inside these pods may be shelled and used as garden peas. Fat snow pea pods (minus the pea enlarging inside) should be discarded. Fibers that develop along the edges of larger pods, along with the stem and blossom ends, are removed during preparation.

Pea pods lose their crispness if overcooked. The pods have a high sugar content and brown or burn quickly. Do not stir-fry over heat that is too intense. Pea pods can be stored in a plastic bag in the refrigerator for two weeks. Unlike fresh green peas, pea pods deteriorate only slightly in quality when stored.