Famous in Asian cooking, these are cooked whole when young, before the pods are plump. Very cold-hardy.

Peas are eaten raw, boiled, steamed, sauteed,etc. Dried peas can be used in soups, stews, pureed, ground into flour, and fermented. Unroasted pea flour can be used in sauces, pastes, and stews. Roasted seeds can be a substitute for coffee. Flowers can be eaten in salads. Young leaves and shoots can be used as a potherb. Peas can also be sprouted.

A legume that likes cool weather. Plant in Spring and Fall to avoid heat. Tolerates much soil variation, but prefers a moist, humus- rich non-acid loam that drains well.

Plant in spring as soon as ground can be worked--seedlings will take frost--and again 2 months before fall frosts. Two or three sowings at 10-day intervals insure against weather, rot, or wildlife losses. (chicken wire or row covers will shield seeds and sprouts from birds) Provide good drainage (especially in cold spring soils), plenty of lime, phosphorus and potash, adequate water, and innoculant in soils that have not grown garden legumes recently. All peas are vines: “bush” peas are short vines and will still benefit from some support. Climbing varieties will need brushwood, stakes, or a trellis to climb.

Peas are eaten raw, boiled, steamed, sauteed,etc. Dried peas can be used in soups, stews, pureed, ground into flour, and fermented. Unroasted pea flour can be used in sauces, pastes, and stews. Roasted seeds can be a substitute for coffee. Flowers can be eaten in salads. Young leaves and shoots can be used as a potherb. Peas can also be sprouted.