Sugar Snap Pea

Sugar snap pea is an edible-podded pea that is eaten whole when the pods are filled out and crisp. It is a green-leaved annual that climbs by tendrils. Dwarf types stay around 45 cm tall, while tall types can reach 1.8 m (about 6 feet).

Sow sugar snap peas outdoors in early spring, as soon as the soil can be worked. Wait until the soil reaches at least 40 °F (4 °C) before sowing. Plant seeds ½ to 1 inch (1.3 to 2.5 cm) deep and 1 to 2 inches (2.5 to 5 cm) apart, in rows 12 to 24 inches (30 to 60 cm) apart. Do not thin the plants once they come up.

Germination. Seedlings usually emerge in 7 to 10 days when the soil is 55 to 65 °F (13 to 18 °C). Cold soil slows germination, which is delayed below 40 °F (4 °C).

Support. Put netting, a trellis, or twiggy branches in place before or just after sowing so the tendrils have something to grab. Seed can be treated with a Rhizobium inoculant before planting to help root nodules form.

Time to harvest. Plan on about 50 to 70 days from sowing to harvest. Early varieties are listed at 55 to 64 days and mid-season varieties at 65 to 70 days, without saying where the count starts.

Watering. Water enough to moisten the soil about 6 inches (15 cm) deep, since light sprinkling encourages shallow roots. Moisture matters most while pods form and develop.

Mulch and feeding. Spread 2 to 3 inches (5 to 8 cm) of organic mulch to keep roots cool and hold back weeds. Too much nitrogen reduces pod production, so skip extra nitrogen fertilizer.

Support. Taller varieties yield more and are easier to pick when caged, trellised or fenced.

Watch for pea moth, aphids, pea and bean weevil, pea thrips, slugs, snails and pigeons; mice may eat newly sown seed. Common diseases include powdery mildew, Fusarium wilt and viruses spread by aphids. Choosing varieties listed as generally disease resistant helps. Try not to plant peas in the same ground within two or three years.

Pick sugar snap pods when they are fully developed, about 3 inches (7.6 cm) long, and before the seeds grow past half their full size. Pods are usually ready about 5 to 8 days after flowering. Pick every 1 to 3 days for best quality. Use two hands when picking, one to hold the plant and one to detach the pod. Remove the string along the seam of the pod before cooking or eating.

Eat, freeze or can the pods as soon as possible, because the sugar turns to starch quickly after harvest. Unwashed pods keep 2 to 3 days in the refrigerator.