Inspiring tales, cultivated for thousands of years, the pea is an emblematic vegetable of the vegetable gardens. It is even said that it was particularly appreciated by Louis XIV, King of France. Different varieties are represented in our gardens, such as the dwarf pea, the round pea, the white-flowered pea, etc. To make it simple, they can be classified in two main categories belonging to the Fabaceae family: those to be shelled (the pod is removed), and the "mange-tout" (to be eaten in their entirety).
The pea must be sown in the first half of the year (from February to May). In full ground, it will be necessary to draw furrows of 5 cm of depth, distant of a half-meter the ones from the others. For climbing varieties, stakes will help them grow and bear fruit. The soil should be constantly moist to keep the plants cool. Mulching is a good option to achieve this.
A few weeks after the first leaves appear, it is necessary to consolidate the stakes on which the vegetable will be supported, and to hoe the base to bury it slightly. All this will favour the development of the roots and the growth of the peas. For the harvest, the calendar takes us about four months after planting the seeds. It only remains to cook them quickly, or to make preserves for a longer conservation.