Peas

Peas are a cool-season legume in the family Fabaceae, grown for their sweet, tender seeds and edible pods. Varieties range from compact dwarf types at 30–40 cm to tall climbing plants reaching 200 cm, and include shelling peas, snap peas, snow peas, and microgreen types. They fix atmospheric nitrogen through root nodules, improving soil fertility. Peas thrive in cool conditions and tolerate light frost, making them ideal for Nordic gardens.

Growing

Sow seeds directly outdoors once soil temperature reaches at least 8 °C. Place seeds 3–4 cm deep — sow slightly deeper in warm, dry conditions to reach moisture. Space plants 5–10 cm apart within rows and keep rows 35–60 cm apart; double rows can be set 10–15 cm apart. Sow in successive batches to extend the harvest period. No indoor starting is needed. Dwarf varieties suit containers, raised beds, and window boxes; tall varieties require a trellis, netting, or brushwood for support installed at sowing time.

Care

Keep soil evenly moist, especially once plants begin flowering; drought at flowering causes pod set failure. Peas fix their own nitrogen and need no additional nitrogen fertiliser — excess nitrogen promotes foliage over pods. Provide support structures for varieties taller than 40 cm before plants begin climbing. Control weeds carefully around young plants, as peas dislike competition. Powdery mildew can affect late crops; choose resistant varieties or ensure good airflow.

Harvest

Harvest snow peas and sugar snap types when pods are full-sized but still flat and seeds are barely visible — pods should snap crisply. Shelling peas are ready when pods are fully rounded and bright green but not yellowing. Pick every 1–2 days once harvest begins; leaving mature pods on the vine signals the plant to stop producing. Young pea shoots can be harvested at any time by snipping the top 5–8 cm of growth.

In the kitchen

Eat snow pea and snap pea pods raw in salads, stir-fries, and crudités. Shell garden peas and use fresh in pasta, risotto, soups, and side dishes — even briefly blanched they retain vivid colour and sweetness. Pea shoots add a delicate, sweet flavour to salads, sandwiches, and garnishes. Dried peas are excellent in soups, stews, and dal.

Storing

Fresh peas in their pods keep for 3–5 days in the refrigerator. Shelled peas freeze exceptionally well: blanch for 90 seconds, chill in ice water, drain, and freeze flat in bags for up to 12 months. Snow and snap pods can also be blanched and frozen. Dried, fully mature peas store in an airtight container in a cool, dry place for 1–2 years.