Capucijner pea
$4.00
(Pisum sativum)
5’/1.6 m tall; our most ornamental pea. Pink flowers are followed by distinctive purple pods (for which reason it is sometimes called the Blue-Podded Capucijner). Dry seeds are large, wrinkled, and olive-green, with a taste and appearance rather like chickpeas when cooked. Originally from the Netherlands, they are named for the Capuchin monks who may have grown them at one time. While we eat them primarily as a dry pea, they also make good snow peas. 110 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.