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| − | __NOTOC__{{Plantbox
| + | #REDIRECT [[Pea]] |
| − | | name = ''LATINNAME'' <!--- replace LATINNAME with the actual latin name -->
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| − | | common_names = <!--- if multiple, list all, if none, leave blank -->
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| − | | growth_habit = ? <!--- tree, shrub, herbaceous, vine, etc -->
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| − | | high = ? <!--- 1m (3 ft) -->
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| − | | wide = <!--- 65cm (25 inches) -->
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| − | | origin = ? <!--- Mexico, S America, S Europe, garden, etc -->
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| − | | poisonous = <!--- indicate parts of plants which are known/thought to be poisonous -->
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| − | | lifespan = <!--- perennial, annual, etc -->
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| − | | exposure = ? <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
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| − | | water = ? <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
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| − | | features = <!--- flowers, fragrance, fruit, naturalizes, invasive -->
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| − | | hardiness = <!--- frost sensitive, hardy, 5°C (40°F), etc -->
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| − | | bloom = <!--- seasons which the plant blooms, if it is grown for its flowers -->
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| − | | usda_zones = ? <!--- eg. 8-11 -->
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| − | | sunset_zones = <!--- eg. 8, 9, 12-24, not available -->
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| − | | color = IndianRed
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| − | | image = Upload.png <!--- Freesia.jpg -->
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| − | | image_width = 240px <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
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| − | | image_caption = <!--- eg. Cultivated freesias -->
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| − | | regnum = Plantae <!--- Kingdom -->
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| − | | divisio = <!--- Phylum -->
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| − | | classis = <!--- Class -->
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| − | | ordo = <!--- Order -->
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| − | | familia = <!--- Family -->
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| − | | genus =
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| − | | species =
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| − | | subspecies =
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| − | | cultivar =
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| − | }}
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| − | {{Inc|
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| − | <!--- ******************************************************* -->
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| − | Pea. As known to horticulturists, the pea is the seeds and plant of
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| − | Pisum sativum and its many forms, one of the Leguminosae;, grown for
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| − | its edible seeds and sometimes for the edible pods. (Figs.
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| − | 2777-2783.)
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| − | | |
| − | The garden pea is native to Europe, but has been cultivated from
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| − | before the Christian era for the rich seeds. The field or stock pea
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| − | differs little from the garden pea except in its violet rather than
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| − | white flowers and its small gray seeds. There are many varieties and
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| − | several well-marked races of garden peas. Whilst peas are grown
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| − | mostly for their seeds, there is a race in which the thick soft green
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| − | pods, with the inclosed seeds, are eaten. The common or shelling peas
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| − | may be separated into two classes on the character of the seed
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| − | itself,—those with smooth seeds and those with wrinkled seeds. The
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| − | latter are the richer, but they are more likely to decay in wet cold
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| − | ground, and therefore are not so well adapted to very early planting.
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| − | | |
| − | Peas may also be classified as climbing, half-dwarf or showing a
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| − | tendency to climb and doing best when support is provided, and dwarf
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| − | or those not requiring support. Again, the varieties may be
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| − | classified as to season,— early, second-early, and late. Vilmorin's
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| − | classification (Les Plantes Potagères) is as follows:
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| − | Left to themselves, the varieties of peas soon lose their
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| − | characteristics through variation. They are much influenced by soil
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| − | and other local conditions. Therefore, many of the varieties are only
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| − | minor strains of some leading type, and are not distinct enough to be
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| − | recognized by printed descriptions.
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| − | | |
| − | Garden or green peas.
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| − | | |
| − | Peas are one of the earliest garden vegetables to reach edible
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| − | maturity. The date at which a mess of green peas could be gathered
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| − | used to be regarded as an indication of a man's horticultural
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| − | ability. In modern times, green peas grown far away to the South come
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| − | to northern markets while the ground is still frozen and are eagerly
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| − | purchased only to result in disappointment and a longing for the
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| − | old-time quality. Such disappointment is inevitable, for even with
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| − | refrigerator cars, express trains, and modern skilful handling, green
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| − | peas grown hundreds of miles away cannot come to our tables for many
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| − | hours, often not for days, after they have been gathered, and with an
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| − | inevitable loss of the freshness, which is essential for satisfactory
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| − | quality.
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| − | | |
| − | Peas do well in cool moist weather and will germinate and make a slow
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| − | but healthy and vigorous growth in lower temperatures than most
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| − | garden vegetables. The young plants will even endure some frost with
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| − | little injury, but the blossoms and young pods will be injured or
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| − | killed by a frost which did not seem materially to check the growth
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| − | of the plant. For this reason it is generally most satisfactory to
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| − | delay planting until there is little probability of a frost after the
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| − | plants come into bloom.
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| − | | |
| − | The cultural requirements are simple, but a thorough preparation of
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| − | the soil before planting is desirable, and the use of green and fresh
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| − | manure should be avoided. The best depth of planting varies with the
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| − | season and character of the soil, and early plantings on clay land
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| − | should be covered only 1 to 2 inches deep, while later plantings on
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| − | sandy land do best in drills 6 or 8 inches deep to be gradually
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| − | filled as the seedlings grow. Generally anything more than surface
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| − | tillage will do a growing pea crop more harm than good; but any crust
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| − | formed after rains, particularly while the plants are young, should
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| − | be promptly broken up.
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| − | | |
| − | Of the better garden sorts, from fifty to one hundred good seeds arc
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| − | in an ounce, and a half-pint should plant 50 to 80 feet of row and
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| − | furnish a sufficiency of pods for a small family for the week or ten
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| − | days in which they would be in prime condition. For a continued
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| − | supply one must depend upon repeated plantings.
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| − | | |
| − | Most of the best garden varieties can be well grown without
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| − | trellising, but the sorts growing over 2 feet high will do better if
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| − | supported. Nothing better for this purpose is known than brush from
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| − | the woods, but this is not always available and a good substitute is
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| − | the wire pea trellis offered by most dealers in horticultural
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| − | supplies, or a home-made one made by strings stretched 2 to 4 inches
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| − | apart on alternate sides of supporting stakes. The ingenuity of the
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| − | home-gardener will devise good forms of trellising.
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| − | | |
| − | It is evident that green peas occupy too much ground to be a
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| − | practical crop for a city lot or small town garden, and generally the
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| − | town dweller can be most satisfactorily supplied from a nearby
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| − | market-garden; and the great superiority of freshly gathered
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| − | local-grown peas over those which have to be shipped in make this one
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| − | of the best of crops for a gardener with permanent customers. The
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| − | best cultural methods for field plantings do not differ materially
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| − | from those given for the garden. No planting is so likely to give a
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| − | satisfactory yield both as to quantity and quality as on an old
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| − | clover sod on a well-drained clay loam, which should be well plowed
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| − | in the fall or early winter and the surface worked into a good tilth
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| − | as early as practicable in the spring.
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| − | | |
| − | Planting can be best done with a seed-drill so arranged that the rows
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| − | are 12 to 36 inches apart, according to the variety, with occasional
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| − | rows left blank for convenience in gathering.
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| − | | |
| − | Picking should be done after sundown or in early morning before nine
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| − | o'clock and care be taken not to bulk the pods, as they are liable to
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| − | heat and spoil.
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| − | | |
| − | Peas for canning.
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| − | | |
| − | There is no modern industry in which there has been greater
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| − | improvement within the past ten or more years, both as to methods and
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| − | the quality of the product, than in the canning of vegetables. This
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| − | is especially noticeable in canned peas. First there has been a great
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| − | betterment as to the varietal quality of the stock used. For canning,
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| − | particularly when modern methods of harvesting and processing are
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| − | used, it is important not only that the green peas be sweet and
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| − | palatable, but that the largest possible proportion of the pods shall
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| − | be in prime edible condition at the same time, and canners are
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| − | influenced by these qualities in selecting varieties for their
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| − | plantings, and in the cultural methods followed. The development of
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| − | each planting is closely watched by an expert, who directs that it be
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| − | cut and delivered at the factory on the day when he judges it will be
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| − | in the best condition, the time for individual crops being sometimes
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| − | modified by the capacity of the farmer to deliver and the factory to
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| − | handle it. Not infrequently certain crops are left to ripen and be
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| − | harvested as grain because of such conditions. In hot and sunny
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| − | weather, the vines are cut either after five in the afternoon or
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| − | before nine in the morning, hauled to the factory and from the wagon
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| − | go direct to a specially constructed threshing-machine or "viner,"
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| − | which separates the peas and delivers them on a moving inclined belt,
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| − | which throws out any bits of vines or pods. They are then washed and
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| − | graded, and go to the processer. So promptly is this work done that
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| − | it is known of peas being in the cans and being cooked before the
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| − | wagon on which they were brought from the field could start for home.
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| − | Usually peas put up by a well-managed cannery come to the table in
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| − | more palatable condition than so-called fresh peas which were
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| − | gathered ten to twenty-four hours before and shipped from 10 to
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| − | several hundred miles to market.
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| − | | |
| − | Canners who are particular as to the labeling of their output often
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| − | separate it into different grades, determined by the variety and size
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| − | of peas and labeled somewhat as follows:
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| − | | |
| − | Varieties 1st 2nd 3rd 4th
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| − |
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| − | Small, smooth seed,
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| − | not over 16/64 18/64 20/64 Run of crop
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| − | Small, wrinkled seed,
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| − | not over 18/64 20/64 22/64 Run of crop
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| − | Large, smooth seed,,
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| − | not over 20/64 22/64 24/64 Run of crop
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| − | Large wrinkled seed,
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| − | not over 20/64 24/64 26/64 Run of crop
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| − | | |
| − | Varieties and seed.
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| − | | |
| − | Few vegetables have developed greater varietal differences affecting
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| − | their horticultural or culinary value than garden peas. As to vines,
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| − | there are sorts from 6 inches to 6 feet in height and those which
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| − | very rarely form more than a single stem, while others are so
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| − | branched that they often are wider than tall; some mature their crop
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| − | very early and all at once, others not until the vines are fully
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| − | grown or continuing through a long season; pods which are so broad
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| − | and long that the inclosed peas never fill them, others in which the
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| − | growing peas very often split the pod open; peas which are green,
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| − | yellow or white, smooth and hard; others which are wrinkled,
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| − | distorted and comparatively soft, even when fully mature. Very
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| − | conspicuous variations of little practical importance are sometimes
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| − | correlated with invisible qualities which are of great importance.
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| − | | |
| − | When grown for seed, peas of the garden varieties yield a
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| − | comparatively small fold of increase, seldom over 10 or 12 and often
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| − | only 2 or 3, so that it is more difficult than with most vegetables
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| − | always to secure full supplies of certain sorts, and seedsmen's
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| − | stocks are constantly changing, not only as to character but name.
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| − | | |
| − | The following are now very popular varieties: Extra-early
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| − | smooth-seeded—Alaska or Prolific Extra Early; early wrinkled
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| − | seeded—Thomas Laxton, Gradus, Surprise; dwarf Excelsior, either the
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| − | Notts or the Suttons; midseason—Advancer, Admiral, Senator;
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| − | late—Champion of England, Strategem.
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| − |
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| − | However one should confer with the seedsmen as to the most available
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| − | stock best suited for the particular needs.
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| − | | |
| − | Sugar or edible-podded peas.
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| − | These are a class little known in this country, but are largely grown
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| − | in Europe. They are characterized by large more or less fleshy and
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| − | often distorted pods, which are cooked when in the same stage of
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| − | maturity and in the same way as string beans. Varieties have been
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| − | developed in which the pods are as white, tender, and wax-like as
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| − | those of the best varieties of wax- podded beans.
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| − | | |
| − | Field peas.
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| − | There are a number of kinds of field peas in which the vines are very
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| − | vigorous, hardy, and productive and the peas generally small, hard,
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| − | and becoming tough, dry, and unpalatable as they ripen. In one
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| − | variety of this class known as French Canner, the very young and
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| − | small peas are sweet and tender, and in this stage are put up by
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| − | French canners under the name of "petit poise." The larger-seeded
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| − | Marrowfat peas were formerly commonly used by canners, and large
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| − | quantities are still packed. If this is done while the peas are
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| − | sufficiently young and tender they make a fairly good product.
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| − | | |
| − | Split peas.
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| − | Large quantities of field peas, mostly of the smaller- seeded kinds,
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| − | are used for split peas, the preparation of which consists in
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| − | cleaning and grading, kiln-drying, splitting, and screening out the
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| − | hulls and chips from the full half peas. This is all done by special
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| − | machines, mostly of American invention. The annual consumption of
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| − | split peas in the United States is about 50,000 barrels, of which,
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| − | before the European war, 75 per cent came from abroad.
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| − | W. W. Tracy.
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| − | | |
| − | PEA. Congo P., Cajanus indicus. Everlasting P., Lathyrus lati-folius.
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| − | Glory P., Clianthus Dampieri. Hoary P., Pigeon P., Caja-nus indicus.
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| − | Scurfy P., Psoralea. Sweet P., Lathyrus odoratus.
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| − | {{SCH}}
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| − | }}
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| − | | |
| − | ==Cultivation==
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| − | {{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
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| − | | |
| − | ===Propagation===
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| − | {{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
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| − | | |
| − | ===Pests and diseases===
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| − | {{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
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| − | | |
| − | ==Species==
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| − | <!-- This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc -->
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| − | | |
| − | ==Gallery==
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| − | {{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery -->
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| − | | |
| − | <gallery>
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| − | Image:Upload.png| photo 1
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| − | Image:Upload.png| photo 2
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| − | Image:Upload.png| photo 3
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| − | </gallery>
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| − | | |
| − | ==References==
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| − | *[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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| − | <!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 -->
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| − | <!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 -->
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| − | <!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 -->
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| − | | |
| − | ==External links==
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| − | *{{wplink}}
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| − | | |
| − | {{stub}}
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| − | [[Category:Categorize]]
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| − | | |
| − | <!-- in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions! -->
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