Pea, Salt River Pima
Pea, Salt River Pima
Quick facts *Heat/Drought ALERT* Adapted to thrive in tough conditions, heat, and drought *Low Impact Food ALERT* This crop gets by on less. It needs less water and nutrient inputs than other foods. *Low Impact Food ALERT* No energy intensive...
Quick facts
-
*Heat/Drought ALERT* Adapted to thrive in tough conditions, heat, and drought
*Low Impact Food ALERT* This crop gets by on less. It needs less water and nutrient inputs than other foods.
*Low Impact Food ALERT* No energy intensive food processing necessary for winter eating
*Marginal Soils ALERT* Bloom where youre planted! This crop is resilient and adapted to thrive on marginal soils with low fertility.
*Saving Kitchen Garden Traditions ALERT* This is a culturally significant variety traditionally grown for a specific culinary purpose.
- Rare
- Heat tolerant
- Native American heirloom
Pisum sativum
75-80 days, dry or shelling, pole pea. We originally obtained these seeds from Native Seed Search, who got them from the Salt River Pima, a Maricopa Indian Community in Phoenix. They can be eaten as a fresh shelling pea, or the dried peas are good in soups and stews. The dry seeds are large, tan and smooth.
How to Grow it:
|
Germ Temp |
Indoor Start |
Germ Days |
Frost Tolerant |
Sun |
Seed Depth |
Plant/Row Spacing |
|
65-75 |
Not rec. |
6-21 d. |
Yes |
Full |
1 |
1-6/8 |
|
Sow 4″ apart along as soon as the ground can be worked in spring. Plant 1″ deep at the base of a trellis such as a fence or net strung between two posts as vines grow tall. Allow pods to ripen and dry down on the plant. Seed specs: Packet size- 30 min. |
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