Peas require full sun and fertile, well-drained soil for maximum yield. For more information on peas, click here.
VARIETIES: Snow peas, Snap peas and Garden peas all have excellent production, eating quality and grow well in Utah soil.
Before planting, incorporate 2 to 3 inches of well-composted organic matter and apply 1 lb of all purpose fertilizer per 100 square feet. Work compost and fertilizer to a depth of 6 inches. For more information on soil preparation, click here.
- To plant 100 feet of row, 2 to 3 ounces of seed is needed.
- Plant seeds 1 inch deep, spaced 1 to 2 inches apart in rows 12 to 24 inches apart.
- No thinning is necessary if plant stands seem too thick.
- Peas require 60 to 70 days to mature depending on variety.
- Garden peas can be planted again in mid-August in northern Utah and mid-September in warmer places of southern Utah for fall production.
Irrigation: Peas require regular watering throughout growth for best production. Do not overwater as wet soil promotes root rot diseases and slows plant growth. Water needs are most critical after flowering. For more information on watering, click here.
Fertilization: Peas do not require additional fertilizer if an all-purpose fertilizer and compost was applied at planting. Additional nitrogen will over-stimulate leaf growth and will delay flowering. For more information on fertilizing, click here.
Harvest: Snap peas are harvested before the pods are fully mature, usually about five to eight days after flowering. Pods should be full size with small seeds and have firm, crisp flesh when picked. Garden peas are ready for harvesting 18 to 21 days after flowering. Use snap and garden peas immediately for best quality and flavor. Dry peas are harvested when the pods are fully mature and they are beginning to dry.
COMMON PESTS AND DISEASES: Fusarium wilt, pea enation mosaic and powdery mildew are common pests of peas. Proper soil preparation and watering are the best ways to regulate these problems. For more information on controlling pests and diseases, click here.