The shell pea tastes best in traditional soups. We will show you the diversity of varieties and how to grow them successfully.

Shellpeas are easy to dry and preserve

The shell pea (Pisum sativum subsp. sativum), also known as the pate pea, is full of starch. The starch miracle among the peas is particularly suitable for cooking. Shell peas are mostly known from grandma's kitchen from a spicy pea soup.

Although you can harvest the shell pea earlier and prepare the light green grains like classic (marrow) peas, the strength of this variety lies in drying. Because shell peas can be dried well and can even be stored for several years in a suitable storage location.

Shell peas are cultivated like other peas. It is best to start sowing at the end of March to the beginning of April. The small plants also tolerate slight sub-zero temperatures. A climbing aid is particularly useful for the more vigorous, taller and not stable varieties. Here you can use a ready-made scaffolding from the hardware store. If you want to let your creativity run free, many other constructions are also possible. With bamboo you have a flexible and regrowing building material. The oblong shoots of the hazelnut are also ideal for building a framework.

It is a pleasure to watch peas growing

In general, shell peas do not need to be fertilized additionally. They belong to the legumes and bind nitrogen in the root area. A fertile garden soil - for example our Plantura organic tomato & vegetable soil - is sufficient. An adequate supply of water is more important. Peas are reluctant to tolerate drought.

For a detailed step-by-step guide to growing peas, see this article.

If you sow early, the first pods of the wrinkled pea can be harvested from the end of June. When fully ripe, most grains are smooth and greenish-brownish. If you harvest a few weeks earlier, the grains are green and can be prepared like wrinkled peas. Since they already have a higher starch content than wrinkled peas at this point, they can taste slightly floury.

Tree supports can also be made from willow or hazel

Varieties ofShell Pea

This type of pea is cultivated in a similar way to other pea varieties. However, shell peas are used in hearty soups. If the shell peas are harvested earlier than usual, they can be processed in a similar way to wrinkled peas. Due to the higher starch content, the taste is slightly floury.

  • Early May: Very, very early maturing shell pea with good taste and decent yield.
  • Blauschwokker: Well-tried and traditional variety from the Netherlands; visually very striking variety with violet pods; robust, he althy growth; good yield and taste.
  • Feltham First: Very, very early variety with deep green pods and a compact habit; can also be cultivated without a climbing aid; good taste; Feltham First is a further development of the traditional variety "Kleine Rheinländerin".
  • Early Harzerin: Very early and proven variety with robust growth.
  • Germana: Medium-early variety that is particularly productive and is therefore highly valued; also tasted very good.
  • Kleine Rheinländerin: Proven and robust variety with medium early maturity; dark green pods with rather large kernels.
  • Primavil: High-yielding variety where the harvest can start very early.
Purple peas are particularly eye-catching in the garden

If you need help choosing a variety, take a look at our overview of the different pea varieties here.

Pests and Diseases

If you want to cultivate shell peas in your own garden, you don't have to worry too much. The number of pests and diseases is limited. The fungal diseases Fusarium and powdery mildew are common. The pea moth (Cydia nigricana) infests the plant and lays its eggs on the underside of the leaf.

You can find detailed information on the pests and diseases of peas in our portrait of the climbing pea.

Category:

Vegetables