Jumbo Dwarf Pea

The Jumbo Pea (Pisum sativum in Latin) is a pea that produces very large straight pods, up to 13cm (5in) long, over a long period of time. They are generously filled with about ten large, tender and sweet peas. This variety is highly productive and offers vigorous plants that are resistant to diseases.

It is sown from March to June for a harvest from June to September.

The Pea is an annual vegetable belonging to the Fabaceae family (formerly Leguminosae) that has its ancient origins in the Near East. It is one of the oldest vegetables cultivated in Europe and Asia. It was long consumed dried and crushed before cooking, and its fresh consumption is relatively recent.

There are many varieties of Peas: dwarf or climbing (pole) varieties that produce pods filled with smooth or wrinkled round grains. They are cooked after being shelled because the parchment-like pod in which they are enclosed is not edible. Only the snow peas (with flat, crunchy and buttery pods) are consumed in their entirety.

In general, climbing peas are more productive, but they are less early and require a support of 1.5 to 2 metres (5 to 7 feet) that they can climb. Their harvest is easy. Dwarf or semi-dwarf peas only need a few branches (from 50cm (20in) to 1 metre (3 feet)) as supports. Some recent varieties, with their foliage largely replaced by tendrils, can support themselves, and the use of supports is then optional.

Smooth-grain peas are resistant to spring frosts. They are very early or early varieties that can be sown very early under cover, but they do not tolerate excessive heat.

For late spring and early summer sowings, wrinkled-grain varieties with a sweeter flavour are used. They tolerate heat and offer longer harvests.

Peas are a highly appreciated vegetable in spring, but with careful variety selection, 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 make delicious soups. They are a fairly calorie-rich vegetable as they are high in carbohydrates, and they also contain a lot of fibre, iron, and vitamins C and B9.

Peas like mild and humid climates but are sensitive to extreme weather conditions such as high temperatures, frost, and both water shortage and excess, which weaken them and make them susceptible to powdery mildew and the pea moth, a small caterpillar that eats the seeds.

Harvest: Depending on the variety, peas are harvested between two and a half and four months after sowing. Harvesting should be regular and done when the pods feel full when pressed with the finger. Don't wait too long... peas tend to harden as they age!

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

Gardener's tip: Peas, like all Fabaceae, can fix atmospheric nitrogen in the soil, playing a role similar to green manure. This nitrogen supply benefits both the plants that are grown nearby and those that will be planted subsequently in a crop rotation.