Dwarf Grey Sugar

Pea Seeds

$3.00


The Dwarf Grey Sugar Pea is one of our customer favorite peas! This favorite bush pea produces an edible pod with attractive purple flowers. This variety is very flavorful and is ideal for steaming, stir-frying or eating fresh out of the garden. Dwarf Grey Sugar Pea is suitable for northern and southern regions, as it is tolerant to heat and cold.

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Learning Download: How to Grow Peas

Peas are a fun plant to grow with different varietals allowing gardeners to eat the whole pod or split the shell open to find bursting peas inside. Depending on the species, peas can be grown in a pot or in a garden, which makes the plant a good option for all green-thumbs.

Before Planting: Prior to sowing, add wood ashes to the area for fertilization. Soak seeds overnight before planting.

Planting: Plant the first sowing in early spring as soon as the soil can be worked. Sow 2″ apart, 1″ deep, with rows 12″-18″ apart. If pea is a vining variety its best to have a support or trellis system to help with diseases and yield. For fall crops sow 6-8 weeks before first frost date. Inoculate peas to encourage formation of nitrogen producing nodules on the plant roots. This enriches the soil, results in larger plants, and increases yield.

Watering: Always keep seeds well watered during germination and then water the plant sparingly. Don’t hoe the area as this may damage roots.

Fertilizer: Too much fertilization may harm peas, as they are vulnerable to nitrogen. Compost may help, though pea plants don’t need much fertilizer.

Days to Maturity: Peas can typically be harvested between 12 and 15 weeks after planting. Rotate pea crop every other year. (See each variety for days to maturity)

Harvesting: Harvest snow peas right at the beginning of seed formation and sugar peas when seeds are full size. Harvest frequently to increase yields. Do not let peas over-mature as this will slow production.

Tips: Peas are a cool weather crop best grown in spring and fall. For best yields ensure adequate fertility, pH of 6.0-7.5 and well draining soil.

AVG. Seeding Rate: 1 lb./80′, 13 lb./1,000′, 272 lb./acre at 25 seeds/ft., in rows 24″ apart.

Learning Download: How to Grow Sprouts

Sprouting is a technique that uses water to germinate seeds, which are then eaten. Sprouts are a good option to grow for beginners, as they take only a week or two before they are ready to eat.

Before Planting: Sprouts may be grown in a clean, wide-mouth glass canning jar, sprouting tray or a commercial sprouter.

Planting: If sprouting in a glass jar, place the correct amount of seed in the glass jar. Cover the mouth of the jar with cheesecloth or other porous material, and secure with a rubber band. Fill the jar ½ full with lukewarm water and soak overnight. In the morning, drain off water. The cloth will keep the seeds in the jar. Rinse seeds with lukewarm water again and let drain. Put the container on its side in a dark location that stays about 60–70°F. At least twice each day, rinse with lukewarm water and drain. Continue rinse cycle until harvest.

Watering: Sprouts don’t require soil to grow, just water to germinate and a little bit of time before they are ready to consume.

Fertilizer: Fertilization is not necessary.

Days to Maturity: Since sprouts are ready for consumption in as little as a week to two weeks.

Harvesting: When sprouts have reached the desired length or have their first tiny green leaves, expose them to light for a few hours to color them up. Sprouts can be stored in the refrigerator for up to a week.

Tips: Precautions should be taken when consuming sprouts as they are grown in warm, moist conditions which also is the prime growing environment for bacteria such as E. coli and Salmonella. Sprouts are easily perishable, so refrigerate them and consume as quickly as possible. It is safest to cook the sprouts, as the heat will kill any bacteria growing there, and it is suggested that children, the elderly and anyone who is ill should not consume sprouts.

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