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Redirecting to Pea
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#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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| 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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| 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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| color = IndianRed
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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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{{Inc|
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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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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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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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