Peas vegetable (photo) varieties and cultivation
Contents ✓
Vegetable pea cultivation - sowing and care
Growing peas is not difficult, because one of the most important conditions for him is light.
Choose a sunny place for peas - and get a rich harvest!
Vegetable peas - biological information
FAMILY: Legumes
CYCLE: Annual creeping herbaceous plant
FLOWERS: White or purple with various shades, closed, butterfly type
STABLE: The height of the plant variety is divided into dwarfish (25-40 cm), medium-sized (70-90 cm) and tall (above 90 cm)
FRUIT: Bob, consisting of two leaflets, between which are the seeds
FEATURES: Cold-resistant, photophilic, refers to plants of a long day
Peas grow well on almost any soil, except that acid (with a pH above 5,6) must be lime (400-500 g of dolomite flour at 1 sq. M. Under the predecessor). Even fertilizers are needed in minimum doses: from the autumn on 1 sq. M they make 15-20 g of double super-phosphate and 25-30 g of potassium salt, in the spring 10 g of urea.
While pea itself, thanks to nodule bacteria on the roots, enriches the earth with nitrogen and is a good precursor for many other vegetables.
Reference by topic: Growing peas in the country - varieties and care
Sowing of peas
The seeds of this cold-resistant plant are sown in several periods with an interval of 2 weeks. The first sowing is carried out in the second decade of April in the soil, heated to + 3 ... + 5 deg., The last - in the third decade of May. The depth of seed placement depends on the mechanical composition of the soil: on the lungs - 7-8 cm, medium - 5-6 cm, heavy - 3-4 cm. Sowing less than 3 cm is undesirable, because shoots hatch birds. To protect against them, the beds after sowing are covered with a spanbond or put various nets.
Pea seeds germinate at + 1 ... + 2 degrees, and seedlings tolerate short-term temperature drops to -6 degrees.
Choose varieties of vegetable peas
Seeds are better to take zoned varieties (for example, for the middle band, these are early Wave, Vegetable 76, Sphere; medium-term Gorynets, Ping-Pong; medium Viola, Adagum, Pegasus; Late Fora, Tornado, Fairy).
In order not to sow seeds that are inferior or damaged by pea seeds, they are soaked in a solution of sodium chloride (1 tablespoon per 1 liter of water): the damaged ones will float, but good ones will remain at the bottom of the tank. Also, before sowing, seeds can be soaked for 6 hours in a solution of micronutrient fertilizers (Agro-NAN or Nanoplant in a dose of 3-4 ml / 1 l of water), then soaked in a moist tissue until germination and then sown in moist soil. Seeds of low-growing varieties are sown according to the scheme of 10 × 15-25 cm, tall-with row spacing of 30 cm, since they require supports (they are placed at a plant height of 15 cm), between which a twine or net is pulled. A fence from the Rabits grid can also serve as a support.
Care for vegetable peas
Moist-loving peas are watered regularly, because of the lack of moisture fall flowers and ovaries. In the initial period of growth, water is poured once a week in 2-5-7 liters of water per square meter, during flowering and bean formation (the most demanding-
Council. The peas are returned to their former place no earlier than in 4 years. His best predecessors are white cabbage, carrots, table beets, potatoes, tomatoes, sweet peppers, cucumbers. Do not sow peas after corn, sunflower, beans and beans.
Peas: benefit
- To get rid of heartburn, eat 8-10 fresh peas.
- Peas are not in vain included in the number of products that can be eaten during fasting: thanks to a large number of nutritional proteins it provides the body with everything necessary and allows you to do without meat.
- The greatest amount of nutrients is found in fresh or freshly frozen peas. The second place on the usefulness of dry. In the canned peas protein is preserved, but most of the minerals and vitamins disappear.
- Peas have a mild diuretic effect and are useful for weight loss, as it activates fat metabolism.
Fact: if you plant the peas with wide aisles (40-45 cm), they can sow early ripening green cultures: lettuce, dill, etc.
Reference by topic: Vegetable peas - how to grow?
Preservation of green peas for the winter:
Delicate canned peas
Peas drop into boiling water and cook for 15-20 minutes. Fold in a colander and put into half-liter jars. In each pour 2 st.l. 9% vinegar and pour the marinade: on 1 l of water - 1.5 t.l. without top of salt, 1.5 st.l. with the top of sugar. Sterilize the hour.
Inna Volosevich. Д Хабовичи, Brest region.
Peas in Crimean
Peas clean, boil in salted water 20 minutes. Throw in a colander. To spread out in half-liter jars, not reporting to the top 2, see. In each jar pour in 1 st.l. 9% vinegar. Pour brine, which cooked peas. Sterilize the hour. To roll.
Tatiana Grjukova, with. Skvortsovo, Crimea
Frozen peas
Peas in milk ripeness, pour on 1 -2 minutes with boiling water, pour into a colander and spread on a towel (for drying). Dry the peas in packages, tightly tie and put into storage in the freezer.
Tatiana Rudkovskaya, Minsk
Reference by topic: Planting peas - how to
Peas - valuable fertilizer
The seedbed was sown with pea seeds already in the middle of March: she spilled it with hot water, cut the grooves, closed the dried peas and covered them with foil. It will be the very first, sweetest and desired polka-dot.
Then I again 5 will sow it until August. Peas are useful not only for man, but also for soil. And all because nodule bacteria on its roots accumulate nitrogen. So that this pantry is not in vain, after harvesting the peas do not tear from the soil with the root, but cut off the above-ground part and send it to a compost or a barrel with green fertilizer.
The remaining root system will gradually wither away, enriching the soil with nitrogen and organic matter. The last time the sowing peas in August in the inter-row of strawberries. In the autumn, I cut off the green mass and put it into the ground together with the root system. Strawberries for such a green fertilizer will respond with a good harvest for the next year.
© Natalia Doronina, Kaluga Region.
Vegetable peas - planting and care: reviews and tips
Dig deep
I prepare the soil for sowing seeds in advance. I dig the ground twice: in the fall-after harvesting of the predecessor and in the spring-before sowing. I dig deep, to the full bayonet of the shovel, so that the roots have normal air access, only with this preparation of the soil, the nodule bacteria of pea are actively working. On well-cultivated soil, plants with powerful stems and large, juicy fruits are obtained.
In the spring, I prepare a ridge 10 m long and 70-80 cm wide. I fertilize well, make humus - 2-3 buckets per 1 m2, peat, 70-80 g of full mineral fertilizer (you can use Fertik).
Note
The best predecessors for peas are root crops, cucumbers, tomatoes, cabbage and potatoes.
Sowing
I sow peas in late April - early May in soil warmed up to 6-8 degrees. Sow in rows, spread the peas in 10 cm from each other to a depth of 5-6 cm. As soon as the seedlings appear (after 10-12 days), cover them with paper so that the birds do not peck the sprouts. In dry weather, I water the seedlings with a watering can with a shallow “shower” nozzle, soak the soil to a depth of at least 10 cm. Periodically, the soil is loosened and weed from weeds.
Care
As soon as the seedlings reach 10-15 cm, I set stamens - spruce or aspen stakes. They should be with knots: in a vertical position, the plant clings to their antennae.
Peas develop and grow well at a temperature of 15-20 degrees. Its moth-type flowers, self-pollinating, develop in the axils of the leaves (in early ripening varieties - in the sinus of the 6-7th leaf). Usually on the peduncle there are 1 -2, sometimes more flowers. They are crowded (in groups) in the axils of the upper leaves, but not all flowers tie beans, some of them fall, especially during drought.
Cleaning
I remove the peas as soon as the blades and beans are kept in, selectively breaking off the full pods. The leaves of the beans are juicy, without traces of the net, the green grain is tender and sweet. I gather the beans again every three days.
Sorts
I prefer the following varieties of peas:
Sweet giant - mid-season variety, medium-curved beans, with a blunt tip, about 9 cm long, dark green, contain 10 seeds.
Children's sugar - precocious, sugar sort, bean leaves juicy, sweet, tasty, without fibers. We use them fresh in salads, home cooking. Beans can be frozen for long-term storage.
Note
The value of peas is great; it is a rich source of protein, carbohydrates and vitamins. It is consumed fresh, canned and dried. Sugar in green peas contains 6-9%, and in grain only 2-4%. Contains peas iron, phosphorus, calcium and many vitamins. Nutritionists recommend that an adult use it fresh in the summer and canned it in the winter.
Favorite food
Green peas and green paddles are added to vegetable, fish, meat salads and vegetable soups. I suggest two favorite recipes.
Peas crispy. Cook the boiled beans in preheated oil and, stirring, fry for a minute. Add water, put salt and close the pan. Put out 3 minutes, then remove the lid and cook 5-6 minutes, gently stirring. The water will evaporate, and the beans will remain gently crispy. On 400 g beans take 2 st. l. sunflower oil, a third glass of water and 1 tsp. salt.
Green peas with butter. You can use fresh, canned or dried peas. Fresh peas to cook. Dried to sort, rinse, soak in cold water for 1 hour (4-5 L of water for 1 kg of dried peas), then cook in a sealed container in the same water without salt 1-1,5 hours. Canned peas can be thrown on a sieve and refilled with oil. A piece of butter to serve separately. Use as a side dish or as an independent dish.
© Author: Iosif Vladimirovich VOYTYUK, Tatarstan, Kazan
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Last year, alongside gooseberries and currants, I planted peas. Planted on 4-5 seeds around each bush. As soon as the peas grew, I put the reiki for tying. And when it was time to harvest, I collected as many peas as I had collected from three medium-sized beds.
Lucky and berry. Gooseberries gave berries the size of an average plum, and a black currant-hardly brought a cherry.
It turns out that the fact that the nodule bacteria that settle on the roots of peas, excellently absorb atmospheric nitrogen and transfer it to a state accessible to plants.
After collecting peas all the above-ground green part of it, I minced and buried around bushes and fruit trees to a depth of 8-10 cm. Such focal growth of legumes with the purpose of increasing soil fertility is now considered promising: even visually one can see how the yield is growing.
To get a good harvest of peas and vegetable beans, I apply watering with ashes (a glass of ashes on a bucket of water) or infusion of weed plants (1: 3). Cut green and ground into the soil I keep in a wet state, in this form it decomposes faster.
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Peas grow well on light neutral soils without stagnation of water. However, for more dense or slightly acidic soils, you can select yielding varieties.
If the soil on your soil is acidic, first of all, it is necessary to carry out the emptying (follow the instructions of dolomite flour). And do it better in the autumn. Plant those varieties that are tolerant of weakly acidic soils. These include, for example, a sugar pod and sugar candy. They give a high harvest.
Peas do not like soil with a high level of groundwater. If at you such, make for a pea a beds above and plant dwarf varieties with a superficial root system.
For example, grade Alpha. Plants reach a height of 50-60 cm and do not require a garter.
If the soil is poor, sandy, then, on the contrary, choose tall varieties with a powerful root system. Of these, I can name such as Miracle Paddle, Zhegalov 112, Telegraph.
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To get a big harvest, you do not need to plant pea plantations. A fairly small ridge with several bushes.
Just pinch them as the peas run. First, the central one to stimulate lateral growth. Then the side - to enhance their tillering. Always pinch in dry weather, so as not to provoke the development of rot in the wounds.
The bushes are compact and literally studded with pods. So that they do not fall under the weight of the crop, they need to be tied to supports.
And between the peas I sow the mustard. Its neighborhood also positively affects the yield of legumes, as it destroys pathogenic bacteria, repels harmful insects and clogs weeds.
I fertilize peas twice a season with infusion of Mullein (1 shovel on 10-liter bucket of water), diluted with water 1: 10. Under each bush I pour out 3 l top dressing.
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Peas for the summer can sow 2-3 times, because to grow and mature, he needs only 50-60 days.
When the plants reach 15 cm, weed the weeds and hill the bushes. If I sow in a row of 2 - I hibernate only from the outside.
Another prerequisite for rapid growth of peas is loose land. Do not be lazy to loosen it the next day after rain or watering.
By the way, before the flowering peas, additional watering is not needed, it only slows down the growth, but in the period of ripening of the pods "watering" the bushes are necessary once a week. And for every square meter of the garden I pour out on 2 buckets of water standing in the sun.
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Every year we try to grow peas, but literally a few pods grow - large, beautiful and ... empty. And when the seeds are still poured, they are coarse, savory, tasteless. Tell me, what is the mistake?
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Probably, you plant unsuitable grades. Sugar peas (in contrast to vegetable) forms large, beautiful, sweet spatula without a parchment layer. In food, unripe beans are used completely, together with the flaps, when the pea grows to a diameter of approximately 0,3-0,4 mm.
The peas of the peeling husk are less beautiful - they are smaller, unsuitable for food due to the presence of a hard parchment layer. But the peas in technical ripeness are tender, sweet and tasty.
If yield is important to you, consider that it is the lowest for low-growing varieties, and the highest - for tall varieties. However, their growing season is much longer - up to 90 days from the time of emergence of seedlings. Therefore, in the north-west of Russia it is worth growing medium-sized varieties (60-80 cm).
There is one more nuance: to increase productivity, do not overdo the shoulder blades on the bush. As soon as they begin to dry out and dry out, and the seeds become hard, the plant ceases to grow. It fulfilled its main task - it formed seeds.
Therefore, if you want longer to get delicious grains or scapula, tear them off on time, without overexposureing.
V. VLADIMIROVA
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I collect tea bags and spiky tea leaves all winter long. Drying and storing in a cardboard box next to the battery. And in the spring when planting beans and green peas assorted
pouches, I get the tea leaves and pour a pinch into the furrows. Peas directly pret!
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Can I dry green peas?
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Of course, you can, and it's not very difficult. Before drying, it should be blanched so that the outer shell is peeling off: pour the peas into a fine-mesh net, put them into the pot with boiling water for a few minutes, then cool immediately, rinsing in cold water, and lower again into boiling water for 1 -2 minutes. After the second blanching peas dry. To do this, sprinkle it in a dark place with a thin layer on the linen, and then dry in the oven at + 70 ° C for a long time, for 12 hours. After drying the peas cool, it is better again in a dark place, and once again completely dry in the oven.
Dried green peas should look like this: velvety, matte dark green. A kilogram of dried peas is obtained from 4 kg fresh.
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I looked at my neighbor for a good way to tie peas.
Of the two old wheels from the bicycle, I pulled out the knitting needles and removed the rubber, leaving only the rims. A piece of metal pipe d 25 mm and length 1,5 m dug in the bed (you can use a wooden stalk of suitable length). He put both rims on the pipe, dropping one on the ground, and the second was fastened on the top of the pipe with wire stretches. I connected the rims together with a twine around the whole circumference through the holes for the spokes. Around the lower wheel sowed peas.
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It has long been noticed that in the place of peas any crops grow well. But only recently I found out the reason - it turns out that peas enrich the soil with valuable trace elements, such as phosphorus and nitrogen.
Even sandy soil or dense clay significantly improve their quality, if several years in a row planted on such a plot of peas. At my dacha I sow it under fruit trees. Pea whips rush up, twisting the branches, but this does not interfere with the growth of trees. On the contrary, their harvest is enhanced by micronutrients that contain peas. In addition, it well retracts the soil, not allowing the weed to grow in the near-trunk circle.
Improving soil quality in this way, I get in addition a valuable product - green peas. I collect the ripened pods, husk, put the peas in a bag, immediately freeze and cook during the winter, adding to various dishes.
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by the way
For sowing peas as a siderata on a large area, many seeds are required. But why spend expensive varieties, which will still be chopped earlier than the time to harvest? It is better to take a pack of the cheapest food peas, only whole, not polished. Often such peas do not undergo special treatment and remain "alive". Carry out a germination test and in case of luck use it for seeding on a green fertilizer.
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Vegetable or sowing peas is an excellent siderat. Like other representatives of the legume family, peas have an amazing property to accumulate nitrogen on the roots.
The roots of the pea are long, penetrating deep into the soil, making it loose and air-permeable. Shredded young stems and leaves, embedded in the ground, quickly decompose. All this significantly increases the fertility of the soil. True, for a proper result, peas need to get through most of their life cycle and form a powerful root system and an abundant green mass.
As siderat, peas are usually sown in early spring, in pure form or in a mixture with cereals and lupine. In the middle of summer, the green mass is mowed and closed into soil for decay, or they are removed and used for pet food. Particularly well is restoring the over-pea mixture of "tired" potato plots.
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The main and most unpleasant pea pest is the pea moth. It is her tracks that we find in the green pods. Pest-covered caterpillars winter in cocoons in the ground and fly out by the time of pea bloom. Therefore, early varieties are less affected. To combat the codling moth, you need a deep autumn digging of the soil, and crop rotation. In the summer, preventive spraying of plants with infusion of garlic, wormwood, tobacco leaves helps. Unfortunately, they do not act on caterpillars already settled in pods.
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In summer cottages, cereal and sugar varieties are most often grown, supplying fresh green peas. Pea bearing fruit is friendly and usually consists of a single wave lasting 1-2 weeks. To stretch the harvest period, it is better to plant several varieties of different ripening dates. You can also sow in several stages. The earliest sowing - with onions, in late April - early May. The latest is at the end of May. Later, sowing even early ripening varieties makes no sense, since with a shortened day, peas will almost not bloom.
Before planting, pea seeds are soaked in water for 10-12 h. Pop-up peas are culled. The soil during the sowing period should be well hydrated.
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Varieties of peas are divided, depending on the purpose, for softening, cerebral and sugar.
Hazel cultivars are grown for the sake of ripe fruits with a long shelf life. Dry peas are round, with a smooth surface. Croup of bright yellow or green color, with a large content of starch, so it is well boiled to the state of mashed potatoes. Fresh peas are suitable for freezing and canning, but dryish, sometimes a little bitter. The blades are hard, with a parchment layer.
Brain grades are specifically derived for obtaining green peas, used in fresh or canned form. In the state of technical ripeness very juicy, they have a pronounced sweet taste, with a gentle consistency they do not boil to mush, they retain a bright green color. Peas in dry form are not large, the surface is covered with furrows and gyruses, like the brain, hence the name of the group of varieties.
Sugar peas give tender fruits, suitable for freezing and fresh consumption, but are much inferior in size to the pots of brain varieties. But the young blades of sugar peas are very juicy, crunchy, sweet, without a parchment layer. They, like green peas, can be eaten fresh, frozen, canned. These varieties of peas usually have the most tender stems and leaves, so they are good for winter and spring forcing on greens.
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For the cultivation of peas, almost any soil, even slightly saline, is suitable. But it is better that the earth is loose, fertile, fairly humid, but without stagnation of water.
The site should be sunny, protected from the wind. A little superphosphate and potassium are added to the soil before planting. Nitrogen fertilizers are added in small quantities in the fall on depleted soils. Then no additional nutrition is needed - adult peas will absorb the right amount of nitrogen from the air with the help of bacteria living on its roots.
Deep spring digging of the soil is not required, just loosen the bed with a plane cutter. On heavy clay soils, peas are sown almost on the surface, deepened by 1-2 cm, on light sands - deeper, 3-4 cm. It is advisable to sprinkle branches on the bed or cover with lutrasil to protect seedlings from birds.
Long soft stalks of peas require mandatory vertical support. If the lashes remain lying on the ground - a decent harvest can not be expected. Even undersized varieties need 8 supports. If there are none, the plants will cling to each other with antennae, weave into a single mass and, unable to bear the weight, will fall.
For tall varieties, thin poles are stuck in the bed, between which a large net is drawn or twine is stretched. To a small one you can simply sow a few oats or corn, their stems will serve as a support for the weaves.
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With modern cooking, peas are thoroughly forgotten: only green peas in Olivier and pea soup with smoked products can be recalled immediately. However, less than 100 years ago, the king of peas really dominated both the peasant table and monastic meals. Skillful cooks made porridge from dry peas, grated peas (mashed potatoes) with all sorts of dressings, made pastries from pea flour, pancakes, jelly and many other dishes. Especially popular were the dishes of peas in winter and during fasting.
Allowed fast foods are made up primarily of carbohydrates. Peas, like other legumes, contain a large amount of protein - up to 20%. So a bowl of good pea porridge corresponds in nutritional value to a portion of pasta with a piece of meat. There is little fat in peas, only 2%, which makes its calorie content moderate.
In addition, the pea grain contains vitamins B and PP, responsible for the normal operation of the nervous and vascular systems, essential amino acids, trace elements.
Nowadays, green peas are often consumed - soft and unripe peas (beans). Fresh they are not stored for long, so peas canned or frozen. Green peas contain more vitamins and sugars, but less protein than fully ripened peas.
For health food use sprouted peas. It is very useful, nutritious, and at the same time pleasant to taste.
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Peas are edible and tasty not only beans - peas.
Young immature pods are tender and have a sweetish taste. However, in grain varieties, pods from within are lined with a dense film, similar to parchment. For the sake of flat young pods (on the scapula), so-called sugar varieties of peas are grown. From young pods with embryos they prepare salads, vegetable side dishes, they can be eaten raw.
In composition pea blades are close to green peas, they also contain up to 18% protein, vitamins A and C.
And, finally, the young greenery of pea shoots is edible and useful. By taste and composition, it is close to a leaf salad and other green crops.
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Why, in addition to the grade, depends on the taste of peas? How to grow it sweet?
Marina Ovsyankina, Leningrad region.
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To get the maximum yield of green peas, many overdo the beans on the plant, and during this time valuable amino acids and sugars turn into starch. Therefore, to collect sweet peas with high content of valuable amino acids, harvest harvest in the earliest time - after 12-15 days after the end of flowering, when the pea reaches a diameter of 5 mm. Remove the pods first in a day, later - in 2-3 days. To preserve the pods, tear off early in the morning or in the evening - the peas collected on the dew are well shredded.
One of the most dangerous pests of peas is a pea tortillo, or moth, which lays eggs on flowering peas, and hatched caterpillars, white with dark dots, bite into pods and eat juicy seeds. Insecticides are effective against the pest, but I would advise applying them only on the seed beds. Peas, which are going to be used for food, it is better to sprinkle with infusion of wormwood, tobacco, onion, burdock or celandine. By the way, my experience shows that the June (and also early spring) crops of early-ripening peas are not damaged by a pest.
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In the "home garden" you can grow not only the habitual greens, but also something more serious. I, for example, plant the children's favorite peas.
For home growing, it is better to select low-growing varieties with a maturity of about 50 days. In my experience, the ideal varieties for the balcony are Early Gribovsky and Alpha. Both give small compact bushes and are characterized by high productivity.
I sow peas in boxes in a row. On the sides I build supports from bamboo skewers. I put a claydite layer about 5 cm thick on the bottom of the box, pour a mixture of turf land with sawdust and peat in a ratio of 2: 1: 1 on top. I’m buying sawdust in pet stores -
there they are sold as a filler for rodent cells.
I plant pre-germinated seeds in early May. After the appearance of these leaves, the soil is mulched with the same sawdust. Weeds on the balcony do not grow, so it's easy and simple to take care of homemade peas: I direct growth, periodically water and loosen the ground. During flowering, I feed organic fertilizers, which are sold in abundance in flower shops.
Keep in mind that peas are a photophilous plant, so if you are planning to grow it at home, be sure to choose the south side. Otherwise, you won’t get a good harvest.
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Collecting peas, in some pods found worms, although a healthy pea was selected for planting. What to do for the future so that there are no pests?
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Vintage peas often spoil the pea seed. She lays eggs in flower buds, and the newly hatched larvae find themselves in pods, where they begin to feed and grow. To protect the crop of peas, you need to spray the plants with any permitted insecticide, similar in its effect to the drug Fitoverm. Processing should be in the period when the grains are most active, that is, immediately after the appearance of buds on pea. One spraying is usually not enough, it is advisable to do it again after 18-20 days.
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Peas-shooting quickly ripe!
In just 1,5 month, you can get a harvest of early ripening peas. I sow it several times until the beginning of August. Just beds after the early vegetables are released!
Landing.
Peas are sown in 2 series, between which I leave the distance 50 cm. Between the plants I leave the "gleam" about 10 cm. In the soil I make grooves, fall asleep superphosphate (5 g per 1 sq. M.), I cover the top with soil and sow seeds. Then I water the ridge.
Fertilizers.
Peas well perceive both organic and mineral fertilizing (but at the same time both should not be added). I put on 1 sq. m 2 kg of compost and 1 cup of wood ash. In addition to organics, you can feed 30 g of superphosphate and 12 g of potassium chloride a little later. I feed twice during watering - 2 weeks after planting, then another 2 weeks later.
Care of the soil. I loosen to a depth of 10-15 cm before watering. Hilling or mulching peas is not needed.
Watering.
I water the bed abundantly once a week, and in the dry period - 1 times.
Harvesting. I remove the early ripe peas when the peas inside the pod become firm and firmly pressed against each other, and the shoulder blade has a uniform color, without interspersed with yellowness. I do this in the morning, while the dew is standing - so the peas lie longer without wilting.
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Peas are the best neighbor
Peas get along well with tomatoes and can grow in rows between plantings of this crop and even in rows if it does not obscure their neighbors. At the same time, it protects the soil from drying out, feeds it with nitrogen. A skilled gardener receives such a crop from this plant that it suffices both in summer for fresh food and for winter in canned food. I prefer four varieties of peas of different ripening periods - Vegetable miracle. Alpha, Country and Vega. The Country and Vegetable miracle has “mustached” bushes that are resistant to lodging. The length of the scapula is 9-11 cm, each of 9-10 peas. But Vega can form shoulder blades up to 29 cm long, chock-full of large peas. Harvest time - upon reaching milk ripeness, when young green peas gain a lot of sugar and have a delicate taste. We begin to sow peas in early April and finish in May. Plants of early sowing yields yield at the beginning of June.