Pea

Growing Surviving Peas – Growing Surviving Peas in the Garden

The prolifically produced and delicious tasting shelling peas are ideal for growing for fresh use, but also for canning and winter storage. Consider the Survivor pea plant if you are looking for a unique variety that will give you many peas with a ripening time of just over two months.

What are “survivor” peas?

For a shelling pea, Survivor plants are desirable for several reasons. This variety is self-propelled, so it is not necessary to plant it against some sort of structure to support its growth. It produces many peas that are easy to harvest, and it takes only 70 days to mature from seed. Of course, the taste of the pea is also important, and it is superior.

The Survivor pea variety was originally developed for commercial cultivation and machine harvesting because of its high quality flavour and abundant pod production. It is an avila type pea, which means that it has mostly tendrils on top of the plant instead of leaves.

Each Survivor pea plant you grow will grow to about 2 feet (0.6 m) tall and produce abundant pods containing about eight peas each. Like a shelling pea, you won’t be able to eat the pods. Instead, shelled peas should be eaten fresh or cooked, or canned or frozen.

Surviving the pea crop

Growing survival peas is not difficult and is similar to other pea varieties. You can sow the seeds directly into the soil and then thin the seedlings until they are 3 to 6 cm (7.6 to 15 cm) apart. You can also start sowing these seeds indoors before the last spring frosts and move them around the garden at the same spacing.

You can grow Survivor peas when the weather is cooler and get two crops in late spring or early summer and again in mid-fall. Make sure the soil in which you grow your plants is well drained and rich enough to provide adequate nutrients.

Water your seedlings and plants regularly, but avoid waterlogged soils. After about 70 days of seeding, you should be ready to hand-pick and peel the Survivor pea pods.

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