Dwarf Late Season Oasis Pea

Pisum sativum 'Oasis' is a late-season variety that is highly productive. Its pods are grouped in pairs, with each one containing 8 to 9 peas of excellent taste quality. It is resistant to mildew. This gorgeous pea has been rewarded by the prestigious Royal Horticultural Society. Sow the seeds from March to June for a harvest from June to September.

The pea is an annual vegetable plant that has a very ancient origin in the Near East. It is one of the oldest vegetables cultivated in Europe and Asia and was long consumed dry, crushed before cooking. Its fresh consumption is rather recent, and its nutritional and gustatory qualities make it an excellent spring vegetable.

There are many varieties. They are either dwarf or climbing (pole) peas, that produce pods containing round, wrinkled, or smooth peas. Either the pod must be shelled, or it can be consumed whole.

For shelling peas, the pod is not suitable for consumption as it is parchment-like. It must therefore be shelled. Shelling peas include many different varieties: wrinkled peas, which are sweeter and more heat-tolerant, and smooth or round peas, which are more suitable for early cultivation as they are hardier and less sensitive to humidity. In the vegetable garden, smooth peas are sown first, and wrinkled peas are sown later.

In general, climbing peas are more productive but they are less early and require a 1.5 to 2m (5 to 7ft) tall supporting structure. Their harvest is easy. Dwarf or semi-dwarf peas only need a few branches (from 50cm (20in) to 1m (3ft)) as support. Some recent varieties, whose foliage is largely replaced by tendrils, support themselves, so a support is then optional.

Smooth grain peas are resistant to spring cold. They are very early or early varieties that can be sown very early under a tunnel, for example, but they do not appreciate excessive heat.

For late spring and early summer sowings, choose wrinkled pea varieties with a sweeter flavour. They tolerate heat and offer longer harvests.

Peas are much appreciated in spring, but by choosing different varieties they can be harvested over a long period, from June to September.

In cooking, peas can be consumed raw, but they are traditionally cooked to accompany meats and fish or to prepare delicious soups. They are quite high in calories as they are rich in carbohydrates. They also contain a lot of fibre, iron, and vitamins C and B9.

Peas like mild and humid climates but fear extreme weather conditions such as high heat and frost. They are also unhappy with a lack or excess of water, which weakens them and makes them susceptible to powdery mildew and the pea moth, a small caterpillar that eats the seeds.

Harvest: depending on the varieties, peas are harvested between two and a half and four months after sowing. Pick regularly, when the pods feel full. Don't wait too long as peas tend to harden as they age!

Storage: fresh peas can be stored, unshelled, in the vegetable compartment of a refrigerator. They freeze very well once blanched in boiling water.

The gardener's trick: like all plants in the Fabaceae family, peas enrich the soil with nitrogen. They are part of a four-year rotation. Peas are low-nutrient-demanding plants. Peas also work very well with carrots, celery, cabbage, turnips, potatoes, and radishes as they mutually protect each other. Avoid the presence of alliums or fennels as their growth inhibits each other.