Here is the Marrowfat Pea, Pisum sativum. The name 'marrowfat' was coined around 1730 from marrow and fat. They are green mature peas that have been allowed to dry out naturally in the field, rather than having been harvested whilst still young like the normal garden pea. This particular variety of pea is plump and bigger then most other peas hence the name "fat". This is also very popular as a micro green and eaten young. Pods can get to 6 inches long and fat. Plants get to around 4 feet tall with lots of pods on them. They are used to make mushy peas and also the snack food wasabi peas. Open pollinated 60-70 days.
Quantity 15 seeds15 seeds
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GERMINATION INFOPlanting and Harvesting Tips:
Start indoors 3-4 weeks before the last frost of spring. Transplant outside after the soil has warmed to 65˚ to 75˚F. Sow one inch deep and space 12-18 inches apart in rows 3-4 feet apart. Plants prefer full sun and moist soil with plenty of organic matter.
Harvest daily with a sharp knife during hot weather — pods taste best when young and grow quickly past the stage of prime eating. Wear gloves and long sleeves for protection from spines.Green Thumb TipSow seeds outdoors when the soil has warmed. Tolerant of heat and drought, but not of cold. Keep well picked for higher yields.DIRECT SEED 2" ApartSEED DEPTH 1/2"THIN 6-8" Apart LIGHT Full Sun