Twinkle Dwarf Pea

The Twinkle pea (Pisum sativum in Latin) is a very early pea variety that is particularly resistant to fusarium wilt and tolerant to mildew. This variety is compact and self-supporting, so the use of stakes is optional. Remember to stagger the sowings to extend the harvesting period. It can be sown from March to June for a harvest from June to September.

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

There are many varieties of peas: dwarf or climbing (with stakes) varieties that produce pods filled with smooth or wrinkled round peas. They are cooked after being shelled because the parchment-like pod in which they are enclosed is not edible. Only sugar snap 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) for them to climb on. Their harvest is easy. Dwarf or semi-dwarf peas only need a few branches (from 50cm (20in) to 1 metre (3 feet)) as stakes. Some recent varieties, with their foliage largely replaced by tendrils, are self-supporting, so the use of stakes is optional.

Smooth-grained 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-grained varieties with a sweeter flavour are used. They tolerate heat and offer longer harvests.

Peas are highly appreciated as a spring vegetable, but by carefully choosing the varieties, they can be harvested over a long period from June to September.

In cooking, peas can be eaten raw, but they are traditionally cooked to accompany meat and fish or to prepare delicious soups. They are quite high in calories as they are rich in carbohydrates. They 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 heat, frost, and water shortages or excesses, which weaken them and make them susceptible to powdery mildew and pod borer, a small caterpillar that eats the seeds.

Harvest: Depending on the varieties, 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 a finger. Don't wait too long... peas tend to become tough as they age!

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

The gardener's tip: Peas, like all legumes, have the ability to fix atmospheric nitrogen in the soil, acting as a green manure. This nitrogen supply benefits both the plants growing nearby and those that will be planted subsequently in a crop rotation logic.