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RAW – Seeds Pea

R35.00

Blue Shelling – There aren’t many naturally blue foods out there, so here’s one to get excited about. This Dutch heirloom pea can be picked young and eaten raw as a colourful snap pod, or left to swell on the vines and harvested as a plump pea for cooking. It’s not easy being a blue pea – give them support for up to 2m.

Tom Thumb –  If you don’t plant these purely for their cute name, plant them because they grow so beautifully in containers. Tom Thumb pods can be harvested very young, which is great for those of us too impatient to finish reading this paragraph. This variety of pea excels when tucked into small spaces around the garden, and makes a great addition to a child’s container garden.

 

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Blue Shelling – The lovely purple flowers with a faint scent are also edible. Traditionally as a winter dish the peas would be soaked overnight and then pan fried with onions and bacon.

Dutch heirloom blue podded Pea highly. Very versatile, it can be picked young and eaten raw as a colourful snap pea pod or left to swell and harvested as a plump pea for cooking.  Give support to 2m high vines.

To use the pod and peas, pick them very young. This versatile variety has lovely purple flowers with a faint scent, which also happen to be edible. Traditionally, they are soaked overnight and then pan fried with onions and bacon – even when cooked, the pods will stay a cool purple colour. Now that’s a winter dish worth growing a plant for.

Sow in spring and late summer, temp 15C-20C. Sow in full sun, space plants 20 x 20cm apart.

Seeds will germinate in 7-14 days and grow to 2m . Harvest in 50-70 days.

Tom Thumb –  This pea variety originated in England. The wild ancestors of peas grew in the Mediterranean basin and were initially selected for their dry seeds. Fresh peas became popular in the 17th century.

Grown mainly for shelling, the pods can also be harvested very young. This variety excels tucked into small spaces around the garden. Makes a great addition to a child’s container garden. Ideal for containers

This pea variety hails from England and is usually grown for shelling. We were going to tell you how to cook them, but it’s the same way you’d usually cook peas – so instead we’ll leave you with some fun facts. The wild ancestors of peas grew in the Mediterranean basin and were initially selected for their dry seeds, and fresh peas only became popular in the 17th century. Now go plant ’em!

Sow in spring and late summer, temp 15C-20C. Sow in full sun, space plants 20 x 20cm.

Seeds will germinate in 7-14 days and grow to 30cm, spread 10cm. Harvest in 50-70 days.

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Raw

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