Alaska pea
$4.00
(Pisum sativum)
3’/1 m tall.
Prolific producer of small pods, which make good shelling peas, and one of the classic varieties for canning, but be warned: these are only at their best for fresh eating for a short while before they turn starchy, which is why I primarily grow them for dry peas. I suspect that this trait may be part of why canned peas seem to have fallen out of favour. Alaska peas really excel as a dry pea. Round, green seeds’ only disadvantage is that if you drop them they will roll a long ways!
Alaska was apparently released in England in 1881 by Thomas Laxton under the name “Earliest of All;” it was brought to the United States shortly after, and soon renamed after the steamship Alaska, which was the record-holder at the time for the fastest crossing of the Atlantic. As the names suggest, one of the earlier peas to bear and mature. 65 days to shelling harvest, 95 days to maturity. 50 seeds/packet.
In stock
Plant as soon as ground can be worked. Sow 1” deep and 2” apart, in a double row 8” wide. Trellis if necessary with twine or netting; can’t hang on to poles. Pick green shelling peas regularly to increase yields; pick dry peas when vines are drying down and seeds can no longer be dented with a fingernail. For fall planting, plant 6-8 weeks before first frost.