High-yielding and heat-tolerant. 2012 taste test winner.
One delicious and versatile sugar snap pea. 2012 taste test winner is high-yielding, heat-tolerant and shows good disease resistance. The 48"-tall plants produce a plentitude of delicious and incredibly nutritious, fat-free, stringless pods- loaded with folate, vitamin C, carotenoids and antioxidants.
Sow in average soil in full sun in early spring for first crop, in late summer for fall crop. Sow seeds 2" apart in double rows spaced 6" apart with 24" between each set of rows. Cover with 2" of fine soil. Support shorter peas on small stakes or a pea fence, or taller kinds on a pea tower or trellis netting. Seedlings emerge in 7-14 days.
How to Grow
Thin to stand 4-6" apart when seedlings are 1-2" high. Peas may need extra water under dry conditions, but they often mature before dry weather sets in. They do not perform well in overly wet conditions, and the seeds can rot in wet soil before they germinate. Coat untreated seed with an inoculant. After you have grown the seed once, the beneficial bacteria in the inoculant can survive in the soil.
Harvest snap peas when the seeds are mature and the pods are thick and fleshy. The peas are sweet and crunchy and can be eaten raw or cooked. These are among the most versatile peas, since you can eat both peas and pods. Taste wonderful raw, steamed, or stir-fried. Thick, full-sized snap peas are the sweetest.