La Semence Bio - Ambrosia mangetout peas

Ambrosia Pea

Description: the Ambrosia pea produces broad pods, in the shape of ram's horn, of a beautiful blond green. Plant of 70 cm high. Excellent gustatory quality.

Family: Papilionaceae (legumes)

Latin name: Pisum sativum L. convar. axiphium

Exposure: sunny

Weight: 40 g

Growing Guide

Soil care: cool soil (not soaked, as the swollen seed rots). Dry or chalky soil will make the seeds hard.

Sowing: 3 to 4 cm deep, one seed every 5 cm or in stacks of 4 seeds every 15 cm.

Emergence: in 6 to 9 days.

Watering: water before sowing, little with the rise, the pea fears the excess of moisture.

Harvest: 2 to 3 pickings per week over 3 to 4 weeks, the harvest being limited it is preferable to carry out several staggered sowings.

Conservation : 1 week in the fridge.

Origin: cultivated in Europe since the Vllle century. Until the Renaissance, it is consumed especially in its dried form.

Advice from La Semence Bio® : the pea will fix nitrogen in the soil for your next crops of leafy vegetables.

Ridging, hoeing the rows of peas, and making sure that manure is incorporated well before planting. Peas are sensitive to excessive fertilization. Make a green manure or apply a very mature organic fertilizer in the fall.

In the kitchen

Mangetout peas can be eaten whole, no waste! A simple rinse before cooking in water or steam to keep all its nutrients and flavor. You can also cook them raw in a spring salad with olive oil and lemon juice.

Rich in fiber, vitamin B9, B1, phosphorus and protein.

The advice and suggestions are given as an indication only and therefore do not include a guarantee of harvest.