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Kitchen Gardening

Grow Heirloom Peas This Spring

Peas are one crop that no spring garden should be without.

Grow your own delicious, homegrown, heirloom peas.   Photo by  La Grande Farmer under the Creative Commons Attribution License 2.0.    

Peas are one crop that no spring garden should be without. They’re one of the oldest cultivated vegetables as there’s been evidence of peas found throughout Egypt, Europe, Asia and amazingly, among the ruins of Troy. Heirlooms are descendants of those peas and preserve their heritage, adaptability, genetics, and great flavor.

This isn’t surprising considering the many ways they can be used as food. Peas general categories are: shelling peas (English), snap peas, sugar peas (snow peas) and Southern peas which are also known as cowpeas and black-eyed peas.

The shelling or English peas are those that taste best when the peas are removed from inside the shells or pods and then cooked. Snap peas have fat pods that are sweet and tender even when mature. They also have a great snap to them – just like snap beans.

The sugar peas or snow peas are those small peas that you often find in Asian or Chinese dishes. They don’t split open when they’re mature like the shelling peas and are harvested when they’re quite young.

Southern peas are also called cowpeas, black – eyed peas, or field peas depending on your location. They can be canned, dried, cooked, or dried. These guys perform their best in climates where they have 60 – 90 days of warm days and nights.

Don’t forget about the amending properties of peas or any legume. They’re nitrogen – fixing plants and can be also used to release nitrogen into garden soil for other crops. Need more? We have a video that gets into pea growing details – Homegrown/Homemade.

Heirloom Shelling (English) Peas

  • Blue Podded Shelling – This beautiful pea variety with its blue-purple pods dates back hundreds of years in Europe. You can harvest this one young and use it as a snow pea or you could let it mature and use it as a shell pea that’s perfect for soups. The piece-de-resistance is its lovely purple flowers. 80 – 85 days to harvest.
  • Lincoln – This old pea variety was introduced in 1908. Tasty, sweet peas are born on compact, high – yielding vines and are perfect for small gardens. 60 – 70 days to harvest.
  • Little Marvel (Improved American Wonder) – This 1908 heirloom is a dwarf vine that bears fine-flavored peas. It’s a heavy-yielding variety that’s fusarium wilt – resistant. 60 days to harvest.
  • Tall Telephone – This variety was introduced in 1881 and is heat – resistant enough to do well in Southern climates. The long vines may reach up to 6′ tall. It produces large pea pods and peas that are sweet and tender.

Heirloom Snap Peas (Snow Peas)

  • Cascadia – ‘Cascadia’ grows 32″ vines that bear sweet, juicy, 3 1/2″ pods. It’s a high – yielding plant that’s resistant to both  powdery mildew and pea enation virus. 60 days to harvest.
  • Dwarf Gray Sugar – Introduced in 1892, ‘Dwarf Gray Sugar’ blooms in beautiful purple flowers. This stringless, pale – green variety of 3″ – 4″ pods are born on 24″ – 30″ vines that don’t need staking or trellising. Perfect for steaming or stir fries. 60 days to harvest.
  • Sugar Snap – These 6′ – 8′ vines produce 3″ snap peas that have the best flavor of all the snap peas. It’s pea wild – tolerant but not tolerant of powdery mildew. They freeze well, but you may want to try them fresh – right from the garden. 70 days to harvest.
  • Golden Sweet – Another snap pea that produces gorgeous, purple, two – toned blooms that give way to bright, lemon – yellow pods. The flat seeds are a tan color with purple flacks. A perfect variety for adding to soups and stir-fries, but can also be dried. 60 – 70 days to harvest.

Heirloom Southern Peas (Cowpeas, Black-Eyed Peas)

  • Whipporwill – ‘Whipoorwill’ was brought to the Americas during the slave trade and it was grown at Monticello by Thomas Jefferson. It used to be the standard for southern peas as this variety grows well in most soils and is drought – tolerant. The 7″ – 8″ pods are green tinged with purple. When the seed are mature they’re light brown with black speckles. The peas are good for fresh eating and drying. 85 days to harvest.
  • Mississippi Silver – This variety is highly adaptable and not only does well in the humid Mid – Atlantic and Southern areas, but also in the North. The 6 1/” pods are a silver color that are sometimes rose – streaked. The peas are easy to shell. 64 days to harvest.
  • Big Red Ripper – This heirloom variety is a nice table pea with good flavor. The pods are reddish-green and grow high on the plant for easy harvesting. Hot and dry summers don’t bother it at all. They can be eaten fresh or dried for storing. 70 days to harvest.
  • Pinkeye Purple Hill – This prolific variety that produces early, white peas with pink eyes that are good for fresh eating, canning , and freezing. The semi- dwarf bushes are disease – resistant. 65 days to harvest.
Plant Some High-Yielding, Low-Growing Peas

Peas with Mint

More about peas:
Homegrown/Homemade Video Series: Peas
Peas: The Cold Weather Legume
Plant Some High-Yielding, Low-Growing Peas
Hail to the PeasPea recipes:
Peas with Mint
Wild Mushroom and Pea Risotto
Steamed Shrimp with Snow Peas and Noodles
• Braised Artichokes with Leeks and Peas
• Chilled Farfalle and Pea Salad
Previous: Plant Some High-Yielding, Low-Growing Peas Next: Grow Pea Shoots for Spring Crunch
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