By Blake Jackson
Gardeners seeking a rewarding and delicious crop should consider growing peas. The National Garden Bureau has named 2025 the Year of the Pea, celebrating this versatile and nutritious vegetable.
Few vegetables compare to the fresh taste of garden-grown peas, according to David Trinklein, a horticulturist with the University of Missouri Extension. “You might say it is a VIPea in the spring garden,” he noted. Peas are easy to cultivate when planted early in the season.
Peas thrive in cool weather and can endure light frosts. They should be planted as soon as the soil is workable in early spring. Trinklein explained that when temperatures exceed 80°F, both yield and quality decline.
For best results, peas should be sown in well-drained loamy soil with a pH between 6.0 and 6.5. Seeds should be placed 1 inch deep and 2 inches apart, with row spacing of 18-24 inches. Taller varieties require about 3 feet between rows and need support structures like trellises.
Fertilization should be based on soil tests. “Peas prefer soil that is kept uniformly moist but not wet,” said Trinklein. As legumes, peas naturally fix nitrogen, but if plants appear yellowish after pod formation, a nitrogen side dressing may be needed. Crop rotation helps prevent diseases.
Weed control is essential. Hand weeding works best in home gardens, though herbicides like trifluralin (Treflan) and pendimethalin (Prowl) are options.
Harvest typically begins in mid-June and lasts about two weeks. Timing is crucial pods should be picked when fully swollen but still tender. Overripe peas lose sweetness as their sugars turn to starch.
Several pea varieties perform well in the Midwest, including Spring, Sparkle, Little Marvel, Lincoln, Green Arrow, Bolero, and Wando. Shorter varieties can grow unsupported, while taller ones require trellising.
Peas are highly nutritious, offering fiber, protein, and essential vitamins. A 100-calorie serving provides as much vitamin C as two apples and contains more protein than an egg or a tablespoon of peanut butter.
For storage, freezing is ideal. Peas should be blanched in boiling water for two minutes and cooled in ice water to maintain their color, texture, and nutritional value.
Photo Credit: pixabay-ruslanababenko
Categories: Missouri, Crops, Fruits and Vegetables