Wild Pea of Umbria
$4.00
(Pisum sativum)
3-5’/1-1.6 m tall. This delightful little pea is a landrace from Umbria in the Apennine mountains of central Italy, where it is called “roveja” or “roveglia”. It has grown in that area for centuries certainly, millenia probably; some say that humans started foraging it there during the Neolithic, and later domesticated it. If so, it may show us what the ancestors of all our other peas looked like. Studying it, you can find peas which look like smaller versions of all the other peas in our collection. Vines are unusually petite and delicate, with beautiful pink flowers. Traditionally used to make farecchiata, a kind of polenta made with peas, it nearly went extinct in the late 20th century. It is now seeing a small comeback, thanks in part to being added to the Slow Food Foundation’s Ark of Taste.
100 days to maturity.
40 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.