Peas sowing characteristics. Vetch, or common pea

is one of the plants of the family called legumes, in Latin the name of this plant will be as follows: Vicia sativa L. As for the very name of the pea family, in Latin it will be like this: Fabaceae Lindl.

Description of peas

Peas are a biennial or annual herbaceous plant, the height of which varies between fifteen and eighty centimeters. The stem of this plant can be either erect or ascending; this stem can be either bare or fluffy, and also faceted. It is noteworthy that the leaf axis ends in a branched tendril. The pea flowers will be of the butterfly type, their length will be about twenty to twenty-six centimeters. Such flowers will be almost sessile, and their corolla is painted in pinkish-purple tones. The beans are almost cylindrical, their length reaches six centimeters, they will have four to ten seeds, and their color is light brown. Pea seeds are spherical, they are endowed with a narrow scar and will be velvety matte.
Flowering of peas occurs during the period from May to July. Under natural conditions, this plant is distributed throughout the European part of Russia with the exception of the Lower Volga region, as well as in Ukraine, Belarus, the Caucasus, Moldova, Western Siberia and the Far East with the exception of the Kuril Islands. This plant prefers weedy areas to grow. This plant is cultivated in the Caucasus, Ukraine, Siberia and Central Asia. It is noteworthy that peas are a forage plant, and there is also information about toxicity.
It should be noted that peas can be found as a weed in various crops, in places along roads, in garbage areas, in fallow lands, in gardens and vineyards, ranging from the lowlands to the middle mountain belt. Peas are relatively cold-resistant and frost-resistant. Among other things, this plant is also quite moisture-loving, which applies especially to the budding and flowering phases. This plant is not particularly demanding when it comes to soil.

Description of the medicinal properties of peas

Peas are endowed with quite valuable healing properties, and it is recommended to use the seeds of this plant for medicinal purposes. The presence of such valuable healing properties is explained by the fact that lignins, steroids sitosterol 7-stigmasterol, vitamin C, as well as the following carotenoids were found in the plant: lutein, carotene, violaxanthin, zeaxanthin, cryptoxanthin and neoxanthin. The seeds of this plant contain carbohydrates: verbascose and tetragolactoside sucrose, as well as a nitrogen-containing compound called vicin, in addition to cyclitols and their derivatives.
It should be noted that pea seeds are endowed with very valuable antidiabetic properties. These seeds are recommended to be used internally for smallpox and measles in young children. It is noteworthy that the entire above-ground part of the plant can be eaten as a seasoning.
As a diuretic, you can use a fairly effective remedy based on peas: to prepare such a remedy, it is recommended to take one tablespoon of the seeds of this plant per glass of water. It is recommended to boil the resulting mixture thoroughly, after which the mixture will be ready for use. It is noteworthy that in order to achieve the greatest effectiveness, it is recommended not only to carefully observe all the features of the preparation of such a product, but also to strictly follow all the rules for its use. It is recommended to drink this pea-based diuretic in one-third of a glass three times a day.

Peas are the oldest vegetable crop. It has been cultivated by people for food for 7 thousand years.

Belongs to the pea genus of the Legume family and is a climbing annual plant. The seeds are round peas encased in pods.

How to understand the varieties and types? Which peas are called brain peas? Do I need to tie up plants and what is the best way to do it?

Vegetable, fodder and grain crop peas, native to Western Asia and North Africa.

The plant climbs and has a height of 20 to 250 centimeters. The underground roots are equipped with nodules of nitrogen-converting microorganisms. Therefore, peas are an excellent predecessor for any crops in the garden, being a green manure.

There are two known varieties of seed peas, based on the structure of the leaves: shelling and sugar. The first type is distinguished by the fact that its leaves are inedible, while in sugar varieties the blade is sweet and tender, suitable for eating.

Everyone knows the shelling varieties - these are canned green peas that are sold in the store. Sugar snap peas (shells and beans) are used to make soups and side dishes.

Shelling peas, the best varieties

The shell of shelling peas is hard (there is a parchment layer), fibrous, and not suitable for food. Unlike the beans it contains. Starchy, high-calorie round seeds are suitable for cooking soups, porridges, canning and eating fresh, they can be frozen.

Shelling peas are harvested at a time when the pod is not yet overripe and has a green color (unripe). An overripe product loses its taste (becomes mealy), whitish cracks appear on the shoulder blade, and the pea turns white.

The seeds are sold in canned and dried (whole and crushed) states.

The ripening period for this mid-early peeling variety is 50-55 days. It ripens quickly and is used for canning, freezing, and cooking. When unripe, it has a good taste for fresh consumption.

Early variety. From germination to ripening it takes 46-53 days. A low-growing bush (50 centimeters), suitable for canning. The apex of the valve is sharp, its length is up to 10 centimeters. Resistant to diseases. Productivity - half a kilogram of beans per 1 sq. meters.

Early ripening, ripens in 54-63 days. It has a short stem, up to 40 centimeters long. A productive variety that is almost disease-free. Suitable for cultivation in northern regions.

Peas are mid-early and reach ripeness in 60 days. Plant height is 65-75 centimeters. The pod is light, arched, gray-green beans have a sweet taste. Seeds of wide application.

Horn

Medium late, maturity occurs in 2.5-3 months. The height of the stem is about a meter, it does not branch much. The length of the smooth, pointed pod is 10 centimeters. Horn is a variety bred for conservation and is resistant to legume plant diseases.

Geof

This mid-late variety ripens for more than three months. A tall bush (1 meter) has strong shoots. The variety has excellent taste characteristics and is consumed fresh, frozen and canned. It is not affected by diseases and produces a stable harvest.

The length of the blades of this early variety is 8 centimeters, with a blunt tip. Sweet peas, 5-7 pieces. Undemanding to soil, loves well-lit areas, resistant to diseases. The variety is suitable for any use.

Premium

Mid-season variety, ripens in 55-58 days. Loves sunny places, ripens together. The blades reach 8-9 centimeters in length, the height of the bush is 80 centimeters. When the peas ripen, they become uniform in size and are used for culinary purposes. The yield is good, 600 grams per 1 sq. meter.

Sugar varieties, description

Sugar blades without a hard layer, tender and juicy. Unripe pods are eaten whole, like green beans. The seeds of this species contain a lot of moisture and, when ripening (and also drying out), shrink.

Sugar peas are more demanding on growing conditions and are more often susceptible to diseases.

In cooking, the leaves are processed and used together with underdeveloped peas.

An early, low-maintenance variety. The plant, fifty centimeters high, produces high yields and reaches maturity in 60-67 days. The leaves are fragile, suitable for cooking boiled food and eating raw.

Oregon

Medium early, ripens in two months. The plant reaches a height of one meter and requires staking on supports. The peas are smooth, there are up to 7-8 of them in a pod. Flat spatulas are suitable for culinary processing for any purpose: canning, freezing, boiling.

Mid-season sugar variety. Brain type beans ripen in 60-80 days. Fruits well, is used in cooking as an asparagus plant, and is versatile.

Mid-season variety, from germination to harvest it takes 45-60 days. Timely harvesting will lead to a repeat harvest within the season.

Honey shovel

Tender, sweet asparagus blades ripen in 2-2.5 months. The height of the plant is up to 1 meter, each pod contains 7-8 peas. The variety is mid-early, unpretentious, cold-resistant. Suitable for mid-temperate latitudes. High content of nutrients and amino acids. Super-yielding, from 1 sq. meters, up to 2 kilograms of product are harvested. Can be planted in several stages for continuous fruiting.

Early, ripening within 40-55 days. The height of the bush is up to 75 centimeters. The stems are dense and stable. These peas have wide leaves, are sweet and juicy. The yield is up to 700 grams per 1 square. meters.

Yummy

Medium-late ripening period, up to two months. The 8-9 centimeter long blades have up to 9 peas and can be consumed whole.

Sweet bean

These are ultra-early ripening, asparagus-type peas. Ripens in 40-58 days. Grows up to 0.7 meters high. Productive, grows in well-drained, fertile soil. It's better to create a support. It is used fresh and canned, as well as frozen or boiled.

Which peas are called brain peas

The above types of peas are brain varieties. They are distinguished by wrinkled beans when ripe. They contain up to 10% sucrose, a small amount of starch, and are poorly cooked. Brain peas are sweeter, more tasty, and are used in their unripe form for canning and other uses. This variety loves good, proper care and is more susceptible to disease.

Useful qualities and content of elements

A very valuable vegetable on the food scale. High in calories, well digestible. In canned form it is a dietary product. Eating peas is beneficial for the cardiovascular system and metabolism. Regular consumption slows down the aging process of the body and normalizes blood pressure. Beans and pea leaves contain many useful substances:

• vegetable protein, 30% by weight of dry matter;
• amino acids – tryptophan, methionine, cystine, tyrosine, choline;
• sucrose, starch, fiber, microelements;
• carotene, fat;
• vitamins A, B, C, PP, K, provitamins, tocopherol, rutin;

When and how to plant peas, choosing a location

There are features of planting peas:

• Before planting, soak the peas in warm water (40%) for a few minutes. The second method is dry sealing. More often, seeds are soaked for 3-4 days for germination;
• The best predecessors are tomatoes, cucumbers, potatoes;
• The soil is fertile, loose, light loam or sandy loam;
• The area for peas should be sunny, this crop is very light-loving;
• The bed is dug up before planting and, if necessary, fertilized;
• A cold-resistant plant is planted early, in May or late April: first early, then middle and late varieties;
• Peas are sown in rows (row spacing is 15-18 centimeters), the distance between seeds is 5-7 centimeters;
• Seal to a depth of 2-2.5 centimeters;

Why tie it up - types of trellises

Peas are tall, climbing plants and require staking. This measure is necessary for:

1. Increased productivity;
2. Prevention of diseases, decay;
3. Facilitate harvesting so that the plant can continuously bear fruit and set new pods.

trellises and supports for peas, photo

We take care of the plantings

For good yield and protection from pests, vegetable crops are looked after. To do this, water, weed, and loosen the soil. Abundant watering is needed during flowering. An important condition is the construction of supports.

Pest Control

The main enemy of plantings is the pea moth (leaf roller). She overwinters in the ground, and by the time the peas bloom, the butterflies fly out of the cocoons, laying eggs.

Effective measures to combat the leaf roller are as follows:

• Spraying with garlic infusion - 20 grams of chopped garlic per 10 liters of water, infused for 24 hours;
• Tomato tops solution (spraying) – 3 kilograms of tops per bucket of water;
• Treatment from a spray bottle with infusions of celandine, tobacco, ash or wormwood;
• Field sow thistle, an infusion from it helps fight powdery mildew.

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Pea varieties

Classification of peas

Variety groups of sowing peas

Pea varieties by seed type

In both the above-mentioned groups you can find pea varieties that differ in the shape of their seeds. There are varieties with round and smooth peas, and there are those whose grains are wrinkled and their shape is square or angular. The latter are called cerebral. Such seeds, which do not become soft during cooking, contain little starch and a sufficient amount (up to 9%) of sucrose.

Varieties of wintering peas

Varieties of field peas

Peas

Sugar snap peas

Field peas (field peas, peas, common peas) is an annual herbaceous plant with weak climbing stems, the most common species of the Pea genus of the Legume family.

Common peas began to be cultivated in very ancient times, some researchers claim that since the Stone Age. Most scientists call its homeland Western Asia, where small-seeded forms of peas are still grown today. Large-seeded forms appeared in the Eastern Mediterranean.

In the Middle Ages, common peas, along with broad beans and lentils, were an important component of the diet of the majority of the population of the Middle East, Europe and North Africa. By the 17th-18th centuries, unripe peas began to be eaten immediately after harvest (“green peas”). Then peas came to North America, where they also became a popular vegetable. An important milestone in the history of culinary use of peas was the introduction of the process of canning and freezing of food: now green peas became available all year round.

Peas are cultivated in many countries as a food and fodder plant. China and India produce the most green peas; dried - Canada, France, Russia and China.

Common peas are quite resistant to cold, the plant tolerates frosts down to -4 ° C, and the seeds begin to germinate already at 1-2 ° C. In addition, the plant has a fairly short growing season: from sowing to seed ripening 65-140 days (depending on the variety). All this makes it possible to grow seed peas even in the northern regions, where farming is possible. Peas are a light-loving plant that does not tolerate drought well.

Common pea is an annual herbaceous plant with a tap root system, a weak lodging stem (except for standard varieties) 20-250 cm long. The leaves are bluish-green with a waxy coating with 1-3 pairs of leaflets, long branched tendrils at the end of the leaf, two bracts at its base. . Flowers with 5 petals, from 1.5 to 3.5 cm; usually white, less often yellowish, pink, purple; located singly or in pairs in the leaf axils.

The fruit is a bean, straight or curved, almost cylindrical, 3-15 cm long, containing from 3 to 10 large spherical or slightly flattened seeds (peas). The fruit valves are light green or white.

Varieties of vegetable peas are divided into sugar and shelling. Hulling varieties, in turn, are smooth-grained (rounded grains, small smooth grains) and brainy (large, angular grains). These peas are called brain peas because the seeds become wrinkled when ripe. Brain varieties have more sugar, less starch, and are valued higher than smooth-grain varieties.

A distinctive feature of the chemical composition of common peas (like all legume vegetables) is the presence of a large amount of protein. The proteins of legumes contain a large amount of essential amino acids, which is why peas and other legumes must be included in the diet of vegans (adherents of strict vegetarianism). Peas also contain: starch, vitamins (A, B1, B2, B3, B4, B5, B6, B9, C, E, beta-carotene), mineral salts (calcium, iron, potassium, phosphorus, zinc, magnesium, sodium , manganese, silicon, copper, molybdenum, selenium), nitrogen compounds, choline and inositol (active anti-sclerotic substances), fiber. Of course, how many of these or other vitamins and minerals are contained in a product depends on the form in which we use it (take it for cooking): the less processed the peas, the more useful they are. For example, vitamin E, molybdenum, selenium, silicon and copper are not preserved in dried peas.

Nutritional value and calorie content per 100 grams of peas:

Common peas are used in cooking fresh, dried, frozen and canned.

Dried seeds of shelling peas are boiled and used to prepare soups and pea porridge, main courses (together with other vegetables). These peas cook quickly, taste quite good and contain a lot of protein. Pea soup is popular in many countries, for example, Russia, Iran, Iraq, India, and several European and North American countries. In Hungary and Serbia, pea soup is served with dumplings and hot red peppers.

The British love peas very much. A popular dish there called "soft peas" is served with fish and chips or meat pies. To make soft peas, take dried brain peas, soak them, and then mash them into a puree. Ground pea seeds are added to wheat flour and baked into bread. It becomes more nutritious, but less tasty.

Fresh peas are eaten as a side dish, boiled and seasoned with butter. It is correct to add salt and pepper to this dish upon completion of the cooking process. Fresh peas are used in salads and casseroles of rice or potatoes with vegetables, and are also eaten raw. Fresh peas are widely used in India, where many dishes are prepared from them (for example, aloo matar - potatoes with peas, seasoned with curry or matar paneer - cheese with peas). Fresh peas can be replaced with frozen ones.

The culinary use of seed peas is not limited to seeds. Whole “pods” - with valves and seeds - are also eaten. They are picked fresh when they are tender and juicy. Green peas are eaten fresh or fried. Pea pods do not store well and must either be cooked immediately or frozen, canned or dried.

The well-known canned “Green Peas” is prepared from unripe sugar pea seeds. Peas from a jar are eaten as a side dish and added to salads. It's hard to imagine Olivier salad without green peas!

In the Middle Kingdom, peasants harvest tender pea sprouts like tea leaves. These sprouts are usually eaten fried.

Pea shoots, both fresh and dried, are a complete and very nutritious protein feed for herbivorous farm animals. Also, the remains of the above-ground part of sowing peas after threshing the seeds are used as feed.

The medicinal properties of peas have long been used in medicine. Medicinal raw materials are leaves and seeds. Among the healing properties are diuretic, antitumor, astringent, and hemostatic effects. Preparations made from peas are good for anemia, exhaustion, senile constipation, and hemorrhoids. A decoction of the seeds is a diuretic used to remove stones from the bladder and kidneys. Oil extract from seeds, when used topically, stimulates the regeneration of mucous membranes and skin. Protein extracts stimulate hematopoietic processes. Dermatitis and skin rashes are treated with aqueous extracts from tops and seeds. To treat eczema, acne and purulent wounds, apply a pulp of unripe seeds or a pulp of pea flour. Pea flour (in a dosage of 0.5-1 teaspoon 2-3 times a day) improves brain nutrition, helps with atherosclerosis and associated headaches, and normalizes metabolic processes. To get rid of heartburn, you need to eat 3-4 peas soaked in water.

You should not rely heavily on peas after learning about their benefits. This vegetable should be introduced into the diet gradually. Otherwise, you can get flatulence and rumbling in the stomach. However, the addition of dill eliminates this negative property. After eating peas, you should not drink cold water - it is harmful.

How to choose a pea variety

Interesting...

In 2004-2005 During an experiment on the International Space Station, peas were grown in zero gravity. The experiment was a success.

Proverbs

The brave one can eat peas, but the timid one can’t even see the cabbage soup.
The girl in the house and the peas in the field are enviable: whoever passes by will pinch them.

Additionally

Pea varieties

Peas are a plant with an ancient history. In Russia, mentions of peas as a grain crop, standing on a par with wheat, oats, and rye, date back to the 11th-12th centuries.
It is believed that sugar pea varieties were developed in the 16th century. They quickly spread to Europe, and from there they came to Russia, where this crop was first cultivated in vegetable gardens, and from the 18th century its mass cultivation in fields began.

Classification of peas

Currently, a classification has been adopted that is based on the general structure of the stem, the number of pairs of leaves and the shape of their upper part, the type of branching, and the angle at which the shoots of the lower tier extend. In addition, the distribution area, the thickness of the seed peel and the weight of 1000 pieces are taken into account.
According to it, the botanical genus of peas is divided into two types: field peas and red-yellow peas. Some experts also separately distinguish field peas or peas, which are used as a fodder plant.
Red-yellow peas are a low-growing wild plant common in Asia Minor. Its stem is thin, the beans and seeds are small.
Peas are a polymorphic species, divided into six subspecies that have different economic purposes and many varieties, among which there are both weeds and cultivated crops.

Variety groups of sowing peas

Peas (Pisum ssp. Sativum) are grown everywhere as a vegetable, fodder and green manure crop.
Depending on the structure of the bean, numerous varieties of peas are divided into two groups.
In shelling peas, the bean shells contain a hard inner layer called parchment. Its mature seeds, containing a large amount of starch, are well boiled, and first courses, purees and flour are prepared from them. Grains that are at the stage of technical ripeness are canned and frozen.
The shells of sugar peas are tender and sweet; they lack a parchment layer. Its unripe pods can be completely used for food, both raw and in dishes. Since raw grains contain a significant amount of moisture, mature dry seeds shrivel after it evaporates. Sugar peas are more susceptible to disease and damage by pests and require better growing conditions.

Pea varieties by seed type

In both the above-mentioned groups you can find pea varieties that differ in the shape of their seeds. There are varieties with round and smooth peas, and there are those whose grains are wrinkled and their shape is square or angular.

Pea varieties - popular types for the garden

The latter are called cerebral. Such seeds, which do not become soft during cooking, contain little starch and a sufficient amount (up to 9%) of sucrose.
The highest quality canned and frozen products are made from the brain varieties of sugar snap peas.

Purpose of different varieties of peas

All varieties of seed peas, in accordance with their use, are divided into canned ones, from the unripe seeds of which “green peas” are made, table ones – a variety of dishes are prepared from their ripe grains, and universal ones – their peas can be consumed both green and fully ripe, dry.
All varieties of this plant also differ in terms of ripening time. In the early ones, the growing season lasts from 1.5 to 2 months, in the middle ones from germination to harvest it takes from 2 to 2.6 months, and in the late ones it takes more than 2.6 months for full ripeness.
The most valuable for vegetable growing are the early varieties of shelling peas, suitable for mechanized harvesting. They are distinguished by a well-developed stem, reaching 80 cm, with shortened internodes and uniform ripening.
For canning and freezing, brain pea varieties with large or medium-sized grains of a delicate consistency, containing a lot of sugars that slowly turn into starch, are preferred.

Varieties of wintering peas

Despite the nutritional and even greater feed value of peas and the high demand for them, a constant decrease in their crops has recently been observed in the steppe zone. The reason lies in the fact that peas cannot withstand too high temperatures and are demanding of soil moisture. The choice of less moisture-loving upright varieties with narrower leaves and a lower respiration coefficient did not become the final solution to the problem. Therefore, the onset and ever-increasing warming pushed breeders in the southern regions of Russia to breed a wintering variety of peas. The following varieties are included in the State Register of the Russian Federation: Legion, Phaeton, ADS 85, Sputnik. In addition, Orpheus, Agrius, Valentius, Focus, Zimus have proven themselves well.
Legion peas are a “two-handed” pea - the first variety that can be grown during spring and autumn sowing. Its pedigree includes two wintering and spring varieties. These peas are grain varieties and, when sown in spring, do not reduce either the yield or the height of the plants.

Varieties of field peas

Pelyushka or field peas are grown for hay, grain and green fodder. Silage made from a mixture of peas and bluegrass is superior in quality to corn silage. The value of pelyushka lies in the fact that it can grow on poor sandy soils. It is distinguished by its early maturity, and its seed production is stable even in the northern regions, where it acts as an excellent fallow crop. The following varieties of field peas are included in the State Register of the Russian Federation: Alla, Zaryanka, Nikolka, Novosibirskaya 1, SZM 85, Flora, Fen, Evrika, Flora 2, Druzhnaya, Nemchinovsky 817, Novator, Ryabchik, Tasya and others.

Peas

Adagumsky - sweet mid-season peas with brain seeds. No support is required when growing. Used fresh, suitable for canning.
Avola is a medium-early ripening pea, recommended for freezing and fresh consumption. Serves as a raw material for the production of canned food.
Alpha is a low-growing early pea intended for the canning industry.
Viola is a low-growing, mid-season brain pea for canning purposes.
Vega is a medium-sized, mid-early pea with brain grains. The purpose is universal.
Vera is an early-ripening semi-dwarf pea. Straight pointed beans up to 8 cm long contain 7 seeds, bright green during the period of technical ripeness and yellow-green with small dents after full ripening.
Voskhod is a mid-late pea, practically not susceptible to lodging. The beans are large, pointed, contain brain seeds, and ripen together. Like other similar varieties of peas, it is intended for making canned food.
Early Gribovsky is a low-growing, high-yielding pea for universal use. It is one of the fastest to ripen.
Premium – early-ripening, uniformly ripening peas with wrinkled, medium-sized dark green seeds, even in weight and shape. Consumed fresh, can be canned and frozen.

Sugar snap peas

Alexandra is delicious both raw and in dishes.
Ambrosia is early ripening and requires a trellis or support when grown. Young blades with unripe seeds can be used for food.
Giant - the pods contain a large amount of sugar. The pods are very large, soft, dark green and take the shape of a cup when ripe. They usually contain 8 large, wrinkled, dark green seeds.
Zhegalova 112 is a mid-season pea, bred about 70 years ago. The beans are slightly curved or straight, up to 15 cm in length, with fleshy, thickened, tasty and nutritious leaves, containing up to 7 grains. The pods can be collected within 2-3 weeks.
Inexhaustible 195 – mid-season ripening peas with straight, blunt-topped beans, 10 cm long. Tasty raw and indispensable when preparing vegetable dishes.
Oscar is an early ripening pea. Tender, fleshy, juicy shoulder beans containing a large amount of sugar contain up to 9 light green grains. They are used fresh and frozen.
Sugar-2 – mid-season peas with beans up to 9 cm, containing up to 9 green brain seeds. Valued for its resistance to lodging and excellent quality beans.
The State Register of the Russian Federation includes such varieties of vegetable peas as Ambrosia, Aria, Bastion, Altai Emerald, Bastion, Valentino, Vesta, Voronezh Green, Darunok, Druzhny, Istok, Karina, Grasshopper, Honey Shovel, Oda, Parus, President, Salamat, Senator, Sprinter, Overture, Fugue, Everest, South 47 and many others.

Company business card - company website

Peas(Pisum) is represented by several species, of which the most common are field pea (P. sativum L.) and field or fodder pea (P. arvense L.). This is an annual herbaceous plant with a highly branched tap root system. The penetration depth of the main root is more than 1.5 m, the lateral roots are located mainly in the arable horizon. The root system reaches its maximum size during the flowering phase. Nodules with nitrogen-equipping bacteria form on the roots. If there is a lack of moisture in the soil, nodules are formed in small quantities or not at all.

The root system has a high dissolving ability, allowing it to absorb phosphorus from poorly soluble compounds.

The stem is vaguely tetrahedral, glabrous, branched to varying degrees, and easily lying without support. The height of the stem is 25-300 cm. In field peas, it has a more or less pronounced anthocyanin color.

Leaves with stipules, paripirnately compound, with two or three pairs of leaflets ending in branched tendrils, with the help of which the pea clings to the support. The shape of the leaflets is from elongated-lanceolate to ovate-rounded. The stipules are semi-heart-shaped, larger than the leaflets, and in field peas they are colored with anthocyanin.

The inflorescence is a raceme; the flowers have a structure typical of leguminous plants. The corolla is white (sowing peas) or red-violet (field peas).

The fruit is a polyspermous bean (3-10 seeds), the shape of which varies from straight to curved to varying degrees. The seeds are round, angular-rounded, with a smooth or wrinkled surface. Weight of 1000 seeds is 100-250 g.

Peas have moderate heat requirements.

TOP 30 best varieties of pea seeds with descriptions and characteristics

Its seeds begin to germinate at a temperature of 1-2 °C.

The germination process occurs most quickly at a temperature of 18-25°C. The optimal temperature during the formation of vegetative organs is 12-16°C, generative organs 16-20°C, bean development and seed filling 16-22°C. The development and activity of nodules is most successful at a temperature of 20-25 °C. The total heat requirement of peas for the period from sowing to ripening, depending on the variety and cultivation conditions, ranges from 800 to 2000 °C. In terms of moisture requirements, peas are superior to vetch, lentils, chickpeas and chickpeas. When swelling, the seeds absorb 100-120% of the water from the air-dry mass. Plants experience the greatest need for moisture during the period from the beginning of the formation of generative organs to full flowering, as well as when filling seeds. The optimal soil moisture is 70-80% PV. However, thanks to its deeply penetrating root system, it produces satisfactory yields in the southern regions, where 140 mm of precipitation falls in May-June.

Peas are a light-loving crop, so they are greatly inhibited when shaded. This to some extent explains the inhibition of pea plants in mixed crops, especially when the cereal component of the mixture is thickened.

The highest pea yields are obtained on chernozem, chestnut, well-fertilized and limed soddy-podzolic soils. Too dense clayey, swampy, acidic, saline, and light sandy soils are unsuitable for its cultivation.

The most common varieties of seed peas are Ramonsky 77, Uladovsky Yubileiny, Torsdag, Krasnoufimsky 70, Uladovsky 303, Non-falling 1; field peas - Mowing 1, Fodder 24, Falenskaya 42, wintering peas Uzbek 71, Ustyanskaya, Akhalkalaki local.

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PEAS

An annual light-loving plant of temperate climates, does not tolerate shading. Seeds of smooth-grain varieties begin to germinate at 1-2 °C, and for brain varieties - at 4-6. Seedlings tolerate short-term frosts down to -6 °C; with technical maturity, a drop even to -3 is dangerous. Grows best in cool weather with sufficient soil moisture. Hot, dry summers can lead to flower drop, accelerated ripening and reduced yield. Cool weather combined with waterlogging promotes the development of diseases. Fertilized calcium-rich light sandy loam and medium loamy soils with a pH of 6-7 are more suitable for the crop.

AGRICULTURAL ENGINEERING

In crop rotation, peas are placed after potatoes, cucumbers, tomatoes, cabbage, in the second year after applying manure.

On poor soils, they are cultivated in the first year after adding compost in the fall - 4-6 kg/m2 or nitroammophoska - a teaspoon per 2 m row, or in the spring a mixture of Growth-1-60 g/m2 for digging or other fertilizer mixtures. Peas are crops with insignificant accumulation of nitrates.

Sprouted seeds are sown at the end of April - beginning of May in soil heated to 6-8 °C to a depth of 3-6 cm on a ridge in three rows with a distance of 12-15 cm - for low and medium-growing (60-80 cm high) and 22 -25 cm - for tall people (1.8-2.5 m). The distance in a row is 10-15 cm, between adjacent ribbons - 45 cm for short ones and 60 cm for tall ones.

At the beginning of the growing season, radishes and early varieties of lettuce can be grown in row spaces. When plants of tall varieties reach a height of 10 cm or more, supports are installed at a distance of 45-60 cm from each other. Water 2-3 times during the summer at 15-17 l/m2. They loosen 2-4 times, the first time before emergence.

Amateur gardeners usually grow sugar dessert varieties without a parchment shell in pods, from which they eat juicy, fleshy, tender beans along with tender sweet peas (Inexhaustible 195 and Zhegalova 112). In plants of shelling varieties with a parchment shell in pods, only tender, sweet green peas or mature grains for side dishes and soups are eaten.

The beans in the lower part of the plant ripen first - a month after flowering. Regular harvesting stimulates the growth of new beans. Considering that nodule nitrogen-fixing bacteria develop on the roots of peas, the stems with roots after harvesting are buried in the soil as fertilizer.

VARIETIES

Sugar. Inexhaustible 195. Early ripening. The stem is 0.75-1.15 m long and requires support. The flowers are white, the pods are large, 8-10 cm long, 2 cm wide, with six to seven angular, compressed or round peas, light green at harvest time, yellowish, yellow-green at harvest time. The weight of 1000 seeds is 220-260 g, their sugar content is 6-7%. From the emergence of seedlings to the first harvest of beans 40-50 days, until the seeds ripen 70-90 days. Productivity 0.5-1.3 kg/m2. Resistant to diseases.

Zhegalova 112. The variety is mid-late ripening, dessert, the largest-fruited of the vegetable peas. The stem is 1.2-1.8 m long and requires support. The flowers are large white. The pod is large, wide, straight, 10-18 cm long, 2.3-2.5 cm wide, with five to eight brain seeds. Weight of 1000 seeds is 250-270 g. The best variety in terms of grain sugar content - 6-9% - and the tenderness of the beans, eaten together with peas. From emergence to first harvest 50-65 days, until seed ripening 90-110 days. Productive - up to 1.4 kg/m2. Resistant to diseases.

Peeling. The best varieties with yield in kg/m2 of beans and green peas, respectively: early ripening - Alpha-0.8-2.1 and 0.5-0.9, Kubanets 1126-1.3-1.4 and 0.55-0.57, Vegetable 76-0.8-1.9 and 0.36-0.95, Early 301- 0.8-1.12 and 0.3-0.45, Early Gribovsky 11- 0.98-2.2 and 0.45-0.92, Early Canning- 0.9-1.2 and 0.43-0.61; mid-early Skvirsky- 1 (green peas); mid-season - Viola- 1-1.9 and 0.5-1, Emerald-0.78-1.6 and 0.33-0.64, Perfection 52 and 65-3 - 0.9-1.2 and 0.43-0.5, Excellent 240- 1.1 - 1.7 and 0.53-0.78, Winner G-33- 0.7-1.2 and 0.4-0.7, Jubilee 1512- 1.2-1.5 and 0.55-0.71 and late ripening Brain Superior- 0.8-0.9 and 0.35-0.52.

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24.10.2018

Peas(lat. Pisum sativum, legume family) is the most popular and widespread crop among representatives of this species, well known for its dietary, nutritional and feed qualities. It is an early maturing climbing herbaceous annual leguminous plant with a growing season of 60 to 140 days. Its stem, depending on the variety, can be straight or branching, creeping or standard, up to 60–100 cm long. At its top there are pairs of thin tendrils (modified leaves), which cling to a nearby support and can lift the stem to a height of 1 – 2 m. Trellis are often installed for climbing pea varieties.

The taproot of the plant, which often penetrates to a depth of 1–1.5 m, has many lateral branches and roots, in the nodes of which beneficial microorganisms, nitrogen-fixing nodule bacteria, develop, as in all legumes. Flowers, painted white, sometimes with a pink or purple tint, appear at the same time: first, buds form in the lower part of the plant, and then, as the stem grows, at the top. The plant is self-pollinating, although cross-pollination is possible. The fruit is a bivalve bean, inside of which there are pea seeds (on average from 3 to 10 pieces) of a round, slightly flattened or angular shape.

Nowadays, wild forms of peas can be found in the Mediterranean and the Middle East. The earliest archaeological finds of the culture date back to the late Neolithic era (discovered in Greece, Turkey, Syria, Jordan). In Egypt and Georgia, according to accurate historical data, peas were cultivated in the fifth millennium BC. e. Finds of the plant in Afghanistan, Pakistan, and India date back to a later period (about 2000 BC). The purpose of its cultivation was to obtain ripened peas. Along with beans and lentils, they formed an important part of the diet for much of the population of the Middle East, North Africa and Europe during the Middle Ages. At the end of the 17th – 18th centuries, immature pea seeds – “green peas” – became very popular in Europe and then in North America.».

Today peas are grown in many countries around the world. Canada is the leader in its production. The main consumers of the product are countries with rapidly growing populations (India, China, Turkey). While inferior to grain crops in yield, peas are superior to them in nutritional quality. It contains a lot (up to 26%) of valuable protein, including a number of essential amino acids (lysine, tryptophan, methionine, cystine, arginine, etc.), which brings its composition closer to proteins of animal origin.

Peas are very rich in various essential macro- and microelements (potassium, calcium, phosphorus, iron, copper, zinc, magnesium, manganese, cobalt, selenium, sulfur, fluorine, boron, chromium, vanadium, strontium, titanium, aluminum, nickel, iodine, silicon, etc.), vitamins (A, B1, B2, B5, B6, B9, P, PP, E, H), antioxidants, sugars (more than 7%), starch (up to 3%), fiber, lutein, valuable vegetable fats (about 6%). In terms of calorie content, it is almost twice as high as potatoes: 100 g of dry product contains 298 kcal.

Although peas are not considered medicinal plants, their benefits to the body are enormous. It helps strengthen bone tissue, improves heart function and normalizes blood pressure, provides the body with valuable proteins, improves immune properties, and helps control blood sugar levels. Peas are used in dietary nutrition for anemia and exhaustion. The biologically active substances inositol and choline found in peas prevent the development of sclerosis. It also has a diuretic effect, activates the gastrointestinal tract, helps cleanse the kidneys of sand and stones, and neutralizes toxic salts of heavy metals. The pyridoxine it contains helps get rid of seizures. In addition, peas are a good preventative against cancer, hypertension, and heart attack.

The inclusion of this product in the menu has a beneficial effect on the condition of the skin and hair. It is often used in cosmetology as a component of anti-aging creams, for whitening, rejuvenating and removing pigmentation on the skin of the face. The vegetative part of the plant serves as a valuable feed additive in animal husbandry. Farmers use peas as green manure, since its ability to enrich the soil with nitrogen has a very beneficial effect on the yield of subsequent crops.

Peas are one of the healthy plant-based high-protein foods. Due to its cold resistance and early ripening, it is one of the first sources of vitamins among other vegetable crops. It is used both raw and dried, boiled, stewed, baked, fried. Peas are frozen, canned, pickled, flour is made from dry seeds, and stews, porridges, and soups are cooked. Heat treatment improves the taste of the product, increasing its sweetness, and the nutrients acquire a form more accessible to the body for absorption.

At the same time, the large amount of purine compounds in peas requires restrictions in its use for people suffering from gout, as well as urolithiasis. Contraindications also include allergic reactions, exacerbation of inflammatory processes in the intestines or stomach, nephritis, increased blood viscosity and thrombophlebitis. Peas are often included in diet menus for overweight people, but in large quantities the product can lead to the opposite result. It is not recommended to eat peas if you have flatulence.

Growing peas is not particularly difficult. The crop successfully grows and develops in temperate climates, and is quite cold-resistant - seedlings of some varieties can withstand temperatures down to -6° C, and young shoots and flowers – up to +2...3° C. Peas are very light-loving, do not tolerate shade well, and they are also a long-day plant.Prefers non-acidic ones (7< рН < 8) лёгкие почвы (супеси, суглинки) с высоким уровнем плодородия, достаточно увлажнённые, но без высокого залегания грунтовых вод. Богатые азотом малоплодородные или кислые (рН < 4,5) грунты не годятся для выращивания гороха. Ещё одна особенность культуры: горох плохо переносит жару, он успешно растёт и развивается при +16...25 ° C. To grow it, you should choose sunny, well-ventilated, open areas.

Preparation of the site for the plant, namely the application of fertilizers, must be carried out in advance. It is better to enrich future pea beds with organic matter (compost, manure, bird droppings, etc.) in the fall, during digging. Peas respond well to nutrients such as potassium and phosphorus, so to obtain a full harvest, it is advisable to add potassium-phosphorus fertilizers to the soil. But this action is not recommended to be carried out immediately before sowing, as it will provoke an intensive increase in the vegetative mass of plants to the detriment of their yield.

The best predecessors for peas are potatoes, cabbage, pumpkin, cucumbers, and tomatoes. Since the plant is cold-resistant, seedlings can germinate even at a temperature of +1° C, sowing is carried out as early as possible, using the moisture in the soil remaining after the melting of the snow cover. Seeds are planted to a depth of 5–7 cm with a step of approximately 10–15 cm between them. The row spacing should be at least 25 - 35 cm. After sowing, the soil is rolled so that the seedlings can take root better. Optimum temperature for seed germination +5...7° C, in this case, seedlings appear a week after sowing. At lower temperatures, the emergence of seedlings can be expected to take two to three weeks.

To create better conditions, trellises are installed next to each row of peas, small support pegs are placed, or a low net is stretched along the row. This will help the plants develop successfully and make harvesting easier. When the seedlings reach a height of 10–15 cm, loosen the row spacing with a rake. From the moment the tendrils appear on the plants and the rows close, loosening stops. Further care of the crop consists of removing weeds, regular watering and periodic feeding of peas. Plants experience the most acute need for water during budding, flowering and fruit set. The irrigation rate at this time reaches 10 l/1 m2. Simultaneously with watering, you can also fertilize the plantings by dissolving the required amount of fertilizers (for example, ammophosphate) in water.

Depending on their purpose, modern pea varieties are classified into three variety groups: peas cerebral(used mainly for preservation), sugar(very tasty fresh) and peeling(grown mainly for the needs of the food industry, as well as for the production of bioplastics). The most popular varieties of peas include: the ultra-early variety “Vera” (vegetation period - 50 days), early “Alpha” and “Ambrosia” (ripening period 45 - 55 days), high-yielding early ripening “Children’s Sugar” and “Oscar” (vegetation period up to 70 days), mid-season high-yielding variety “Pharaoh” (ripening occurs 68–85 days after emergence).

Pisum sativum
Taxon: legume family ( Fabaceae)
English: pea field, garden pea

Botanical description of peas

An annual plant with a tap root system and a weak lodging stem from 20 to 250 cm long (in standard varieties the stem does not lie). Pea leaves have 1-3 pairs of leaflets and long branched tendrils that end the leaf. At the base of each leaf there are 2 semi-heart-shaped large bracts, which play the same role in photosynthesis as the leaves. The leaves are usually bluish-green with a waxy coating.
Pea flowers are located in the axils of the leaves, singly or in pairs. They are large, from 1.5 to 3.5 cm long, with a white, less often yellowish, pink, reddish or purple corolla and a double 5-membered perianth. The upper petal of the corolla, usually the largest, with an expanded limb, is called a sail, or flag. The two opposing side lobes are called paddles, or wings. And the two lower petals usually grow together and form a kind of original-shaped trough, called a boat. The flower has 10 stamens and a pistil with an upper ovary. 9 stamens grow together with threads and form a tube, inside which the pistil passes, and one stamen remains free. Peas are a self-pollinating plant, but in years with hot, dry summers, cross-pollination occurs.
The fruit of the pea, like all legumes, is a bean. Pea beans are often straight, less often curved, almost cylindrical, from 3 to 15 cm long, with white or pale green leaves. Each bean contains from 3 to 10 fairly large seeds. In everyday life, pea fruits are often called pods, which is botanically absolutely incorrect, since pods are characteristic only of plants belonging to the cruciferous family.

A little history

Peas are one of the oldest crops; they were cultivated already in the Stone Age along with wheat, barley, millet and lentils. Western Asia is considered its homeland, where small-seeded forms of peas are still grown. Large-seeded forms arose, as shown by N.I. Vavilov, in the Eastern Mediterranean. The ancestor of cultivated peas may have been annual pea (Pisum elatius), found growing wild to this day.
In Rus', pea dishes have been in high esteem since ancient times. There is an ancient tale about Ivan, who, with the help of a pea, dealt with a cruel snake and became King Pea. This story served as the basis for the saying “It was during the reign of King Pea,” i.e. in time immemorial. The Russian Tsar Alexei Mikhailovich, the father of Peter the Great, also did not disdain peas, often feasting on dishes made from them. The king's favorite dishes were steamed peas with melted butter and pies with pea filling.

Growing peas

Peas are grown in gardens throughout Russia.
A characteristic feature of legumes, including peas, is symbiosis with microorganisms capable of assimilating atmospheric nitrogen. They live inside special nodules that grow on the roots of legumes. Microorganisms obtain water with mineral salts from legumes. For legumes, symbiosis is useful because during their life they use for their mineral nutrition part of the nitrogen compounds formed in the root nodule due to the fixation of nitrogen from the air. This allows them to settle and grow normally in areas with poor soil. Legumes are one of the few plants that do not deplete soil fertility, but, on the contrary, increase it and enrich the soil with nitrogen compounds. Therefore, in field crop rotations, legume crops are always considered good predecessors for crops that will be sown in a given field after the legumes are harvested.
Peas are a fairly cold-resistant crop that tolerates frosts down to -4 °C. Seeds begin to germinate at 1-2 °C. This allows it to be grown in the northernmost regions where agriculture is still possible (up to 68° north latitude). In addition, it has a relatively short growing season: from sowing to seed ripening, different varieties take from 65 to 140 days. Peas are a light-loving crop that does not tolerate drought well.

Picking and storing peas

Pea leaves and seeds are used as medicinal raw materials. The leaves are collected in May-June, dried in the shade, in a well-ventilated area, spread out in a thin layer. Store in paper or fabric bags. Shelf life - 1 year. It is recommended to collect seeds in the second phase of the moon, near the full moon, on the 13th, 14th lunar days, in the morning, after sunrise. Dry at a temperature of 50 °C in attics or dryers, store in a closed container for up to 3 years.

Chemical composition of peas

Peas are rich in protein (26-27%), containing a large number of essential amino acids (tyrosine, cystine, lysine, tryptophan, etc., which in chemical composition and physiological properties are closest to proteins of animal origin), active anti-sclerotic substances - choline and inositol, as well as starch, fat, vitamins B, C, PP, provitamin A, mineral salts (potassium salts, etc.), fiber and microelements.
The tissues of legumes accumulate many nitrogen compounds necessary for the construction of protein molecules. Pea flour is rich in glutamic acid.

Pharmacological properties of peas

Peas have antitumor effects, stop bleeding, and oil extracts from its seeds stimulate the processes of restoration of mucous membranes and skin when used topically. Protein extracts stimulate hematopoietic processes.

Use of peas in medicine

Pea preparations are useful for exhaustion, senility and a number of other diseases of internal organs.
Peas help stop local disorders and physiological processes of mucus-like substances and gas exchange, cough, shortness of breath, and cure.
Aqueous extracts from the aerial parts and peel of pea fruits are used to treat skin rashes, dermatitis, and in the treatment of measles.
A decoction of the seeds or the whole plant has a diuretic effect and helps flush out stones from the kidneys and bladder.
According to Hippocrates, peas are nutritious and arouse lust.

Pea medicinal preparations

Dry peas, fresh or soaked in water, eat 3-4 pieces at a time.
A pulp of unripe (green) pea seeds in pure form or mixed with egg white is recommended to be applied topically to treat erysipelas of the skin, eczema, purulent wounds, acne, for removal and bruising on open parts of the body. For the same purpose, pea flour gruel is recommended.
Poultices made from pea flour are used as a softening agent for boils and carbuncles.
Pea flour taken 1/2-1 tsp. to take 2-3 times a day before meals, improves the nutrition of brain cells, normalizes metabolism, treats, eliminates associated with it, helps with.
Eat 1 tsp of burnt and ground peas daily. to remove blemishes on the face.

Contraindications

Peas in people who are not accustomed to them cause bloating and rumbling in the intestines. Adding dill prevents this negative effect. It is very harmful to drink cold water after eating peas.

Use of peas on the farm

Peas are an important food and feed crop. The bulk of the crops are so-called shelling varieties. The seeds are used for food boiled, in the form of soup and porridge. They boil quite quickly, have a good taste, and are rich in protein, so eating peas is especially useful in the absence of meat. Pea seeds are ground into flour and added to wheat flour to make bread. This additive somewhat worsens the taste of bread, but improves nutritional value, since the bread is enriched with protein due to pea flour
Not only the seeds are used for food, but also the whole beans, along with the leaves and seeds. Most often they are collected unripe, when they are still tender and juicy and contain many different vitamins. Unripe beans, often called “spade” beans, are eaten fresh. For long-term storage they are frozen or canned. Canned food made from unripe sugar pea seeds - “Green peas” - are widely used.
Aboveground pea shoots are a complete protein feed for herbivores, both fresh and dried (in hay). After threshing the seeds, the hay is also used to feed domestic animals.

Photos and illustrations of peas