High yielding variety, with long curved pods dark green peas, 8-10 per pod.
Requires a well-drained moisture retentive soil. Prefers a calcareous soil. Prefers a pH in the range 6 to 7.5. Prefers a rich loamy soil. A light soil and a sheltered position is best for early sowings.
Pre-soak the seed for 24 hours in warm water and then sow in situ in succession from late winter until early summer. A minimum temperature of 10°c is required for germination, which should take place in about 7 - 10 days. By making fresh sowings every 3 weeks you will have a continuous supply of fresh young seeds from early summer until early autumn. You may need to protect the seed from the ravages of mice.
This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their nitrogen.
Leaves, Shoots - Raw, Cooked as a Vegetable
Seedpods - Raw, Cooked as a Vegetable, Salad vegetable
Seed - Dried, Roasted, Steeped as a Coffee substitute, Roasted drink. Raw, Cooked, Sprouted as a Vegetable, Sprouts. Dried as a Protein, Flour.
The mature seed can be dried and ground into a powder, then used to enrich the protein content of flour when making bread etc.