Peas are practical for most gardeners as it improves garden soil and are among the easiest vegetables to free for long-term storage. Peas are high in protein and dietary fibre, along with vitamins A and C, calcium, and potassium. Green peas can be eaten raw as a snack and are also wonderful in pasta, soups, or stir-fries.
Sowing: Sow seeds 2cm (1’’) deep, 2-7cm (1-3’’) apart in a row.
Soil: Soaking seeds is not advised for damp soils. Use well-drained soil with finished compost. Add 2 cups of rock phosphate or bonemeal for 3m (10’) of a row.
Growing: Seeds should sprout in 7-14 days. The success of a fall crop depends on the weather. Optional soil temperature is 10-20°C (50-70°F). Support plant growth as it climbs along a fence or trellis (light wooden framework)
Harvesting: To extend the harvest season, make multiple sowings or grow several varieties. All remaining pods and vines should be destroyed by ensiling, feeding or deep cultivating after harvest.
Pests and Disease:
Soil fungus may cause pea root rot which causes the plants to turn tallow and wither from the ground up. Prevent it by delaying planting until the soil is drier and by using finished compost when you plant.
Pea enation disease is a Coastal virus disease spread by the green peach aphid. It causes pods to become warty and ends flowering.
Companion Planting: Beans, carrots, celery, corn, cucumbers, eggplant, parsley, peppers, potatoes, radish, spinach, strawberries, and turnips.
For tips on growing other vegetables in your garden in August, read the article Start Sowing these Seeds this August.