Pea Green Arrow - McKenzie Seeds
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- Delicious Fresh or canned
- 5 to 10 days to germination
- 58 to 63 days to maturity
Green Arrow Peas produce very heavy yields and have outstanding flavor. Long 10 cm (4") pods fill with up to 11 peas per pod. The plants are very vigorous bearing pods in pairs on top of the vines, making harvest a snap. These plants are disease resistant and will require some support to keep the productive plants upright.
28g. (Approx. 90-100 seeds)
Sow seed directly in the garden as soon as ground can be worked and danger of frost has passed. Well drained fertile soil is best. Apply Garden Inoculant to increase yields.
Planting Depth: 2.5 cm (1")
Plantling Spacing: 10 cm (4")
Row Spacing: 75 cm (30")
Successive sowings every 2 weeks until early June will prolong the harvest season.
Preparation Ideas: Shell peas and rinse under cold water. Place peas and add water until peas are covered. Bring water to boil and reduce heat. Cover and simmer peas until fork tender (approximately 1 minute). Drain and add butter, salt, and pepper to taste.
Planting Instructions: A cool weather crop, peas do very well when planted early in the season once the soil can be worked. Consider planting both early and late-maturing varieties for an extended harvest period. The use of Garden Inoculant at the time of planting can greatly increase yields.
Well drained soil in full sun is best. Planting where beans and peas have not been grown for at least a year will help reduce insect and disease problems. Ideally it is best to rotate peas to new areas of the garden each without repeating in an area for 4 years.
Sow seeds 2.5 cm (1”) deep and 2.5 cm (1”) apart. Row spacing 75 cm (30”).
Seeds germinate in approximately 5-10 days.
Pea plants need regular moisture from the time they are in blossom until the end of the season for higher yields and better quality. Peas will not be as sweet when grown in dry conditions.
Edible-podded peas include both Snow Peas and Snap Peas.
Snow Peas have flat, tender pods with small, undeveloped peas inside.
Snap Peas have crunchy, delicious plump pods with sweet full-sized peas inside.
Harvesting and Storage
Although peas can be grown without supports, they are easier to pick when they have been grown on a support.
When harvesting, use two hands or pinch off pods or try using scissors. Be careful not to break the brittle pea vines.
Pick when young and tender for best flavor. Color will fade and pods will harden when overripe.
Snow peas should be harvested when peas are undeveloped and pods are young, bright green and flat. Best to use up snow peas soon after harvest since they quickly lose their sugar content after picked. Harvest regularly to increase the yield.
Snap peas can be harvested when the pods are plump and crisp. They can be eaten at any stage, pods and all without removing the string.
Best when used same day they are picked but can be stored in plastic bags in the refrigerator.
Companion Planting: Beans, Carrot, corn, cucumber, radish
To Prepare Garden Peas or Sugar Peas for Freezing
- In a large pot with tight fitting lid, fill approximately 2/3 full of water and bring to a boil.
- Meanwhile, prepare shelled peas or edible-podded peas for blanching by washing, trimming and stringing as necessary.
- Drop peas into boiling water and immediately cover with a tight fitting lid. (Ideally it is best not to blanch more than one pound of peas at a time)
- Blanch shelled peas for 1 ½ – 2 minutes and pods for 5 minutes.
- Prepare an ice water bath in a large 5 to 6 quart container or use the sink.
- Remove the peas from the blanching water with a slotted spoon or blanching basket.
- Emerge the peas in the ice water bath for 5 min. or until completely cool. If ice is unavailable, use several changes of cold tap water to cool the vegetables.
- Remove from water and drain.
- Label and date freezer bags.
- Pack peas into prepared freezer bags, squeeze out as much air as possible. Using a straw to suck out the excess air work best and then seal and freeze. Peas can be frozen for up to a year.
Note: Blanching water and ice water bath may be used over and over again. Return blanching water to a boil after each batch of vegetables is blanched and replenish water if necessary.