Both adults and children love to eat green peas. Almost every garden has space for vegetable legumes, and besides, agricultural technology does not include complex activities. An important component of a good harvest is the selection of variety and high-quality pea seeds. With the current assortment of seeding material, making a choice is not so easy; a description of the different varieties will help you with this.

In this article you can get acquainted with the most popular varieties, the yield and quality of the fruits of which have been tested over the years.

The ripening period of the Alpha variety is early; 45-55 days pass from the moment the sprouts germinate above the soil surface to technical ripeness. The variety is characterized by stable yield (6-7 t/ha), resistance to fusarium, ascochyta blight and other diseases.

The height of the bush in centimeters reaches 55, 2 beans are formed in each axil, and 5-9 seeds develop in a pod 7-9 long.

Alpha pea variety

The peculiarity of the culture is its high commercial value and taste due to the high sugar content in the composition.

When sowing, the following scheme is used: row spacing - 20, interval between seeds - 5, pea immersion depth - 3-4.

Early ripening peas with a growing season of 55-60 days. The height of the bush reaches 50-70 cm, and therefore requires a garter. Pod parameters at the stage of technical ripeness: length – 7-8 cm, number of seeds – 5-9 pieces. The culture is resistant to ascochyta blight and powdery mildew.

If the soil is fertilized correctly at the stage of preparation for sowing, there is no need for further fertilizing. The fruit has a very sweet taste, ideal for canning. Yield indicators: 7-8 t/ha.

sugar peas

Ambrosia

A high-yielding variety with a ripening period of 45-56 days. The bush grows up to 70 cm in height, so staking or installation of trellises is required. In the axil of the plant, 2 beans develop. At the stage of technical ripeness, the length of the pod reaches 8-10 cm, each containing 6-8 seeds. Resistance to diseases is average, tolerance to fusarium is noted.

Sowing work is carried out in May, and in June it is time to harvest (up to 1.3 kg per 1 m2). When planting, the following scheme is used: 30x15, pea immersion depth is up to 5-6 cm.

Regular application of mineral fertilizers prolongs the fruiting period, which increases yield.

Faith

Super early pea variety with a growing season of 50 days. The bush is formed of medium size, reaching a height of half a meter. Straight or slightly curved pods contain 6-9 peas. The friendly germination of crops is replaced by no less friendly fruiting.

Intensive ripening requires additional nutrients, which must be applied in the form of fertilizing every 10 days. A harvest of up to 500 grams is harvested per square meter. When landing, the following scheme is used: 15x5, immersion depth - 4-6. Beans are used fresh, for freezing and canning.

Description of the Ambrosia variety

Oscar

High-yielding early-ripening variety with a growing season of 65-69 days. The bushes grow tall, reaching 80 cm, so you should install trellises along the beds or tie them to individual pegs. The pod is large, dark green, up to 9 cm long, and contains 10-12 seeds. Disease resistance is average, the plant is tolerant to Fusarium wilt. Yield indicators: 7 t/ha.

When planting, the following scheme is used: 20x6 cm. If high-quality soil fertilization is carried out before sowing, then fertilizing may not be introduced.

An unpretentious high-yielding variety with a growing season of 60-70 days. A strong stem is formed up to 80 cm in height, which requires the procedure of gartering or installing a trellis. An average of 14 pods are tied on one bush, each reaching 5-8 cm in length, the number of peas is 6-9 pieces.

The peculiarity of the plant is the absence of a parchment layer, which allows the fruits to be consumed fresh without being removed from the pods.

The beans are also suitable for freezing and canning.

The crop has average resistance to diseases and can withstand night spring frosts, so it is suitable for growing in Siberia. The agricultural technology is very simple; there are no special conditions for watering and fertilizing.

Baby sugar pea seeds

Sugar Oregon

A medium-early ripening crop with a growing season of 55-70 days. Peas are considered one of the best for growing in the Moscow region. The height of the bush sometimes exceeds 1 m, so trellises must be installed along the beds. The length of the beans is on average 7-9 cm, each containing about 7 peas with a smooth surface. The peculiarity of Sugar Oregon is the thickness of the parchment layer, it is so thin that it allows you to eat the fruit along with the pod.

When planting, use the following scheme: 30x15. Young shoots develop intensively in fertile soil rich in calcium (the environment should be neutral or slightly acidic). Aeration also affects productivity, so it is carried out regularly.

Pharaoh

The crop is mid-season with a growing season of 68-85 days. The peculiarity is the high yield; about 18.9 centners are harvested from one hectare. The plant has good immunity and easily tolerates drought. Tolerance to root rot and ascochyta blight is noted. The number of nodes before the first inflorescence is 11-15, 3 flowers are formed on each.

Oregon Pea Seeds

Firework

The ripening period is early, the growing season lasts days. The bushes have a powerful stem, so at a height of 65-80 cm, gartering is not a necessary step. Ripe pods reach a length of 8-9 cm, each containing 7-8 peas. The brain variety is distinguished by high commercial characteristics and taste.

Troika

A late ripening plant with a growing season of 78-96 days. The bushes are formed of medium length, so it is necessary to make a garter.

The peas in the bean are small, 6-7 pieces, but very sweet, for which they are valued by farmers and chefs.

Peas Troika

Yield indicators – 5 t/ha. Troika belongs to the brain varieties; the taste, as well as the commercial quality, is excellent.

Even a novice gardener can cope with growing peas in open ground. As a reward for your time and effort, you can get a nutritious and vitamin-rich product that will complement many dishes with a delicate taste.

Good afternoon The green pea variety is very different from its yellow counterparts, but not everyone notices this. I once used yellow and green peas in cooking at the same time. Then I tried them separately and realized that making pea solyanka does not always make sense. Yellow peas are fodder peas compared to green peas. Oregon has a more delicate taste, it does not require soaking, which is important when you want to quickly prepare pea soup, and does not cause gas in the stomach.

The pack contains only 500 g, so I buy 2 pieces at a time from the wholesaler.

Peas are rich in protein and fiber.

Nutritional value, 100 g:

Proteins - 20 g, fats - 1.5 g, carbohydrates - 66.4 g, of which fiber - 8 g

Calorie content - 327 kcal, 1369.1 kJ

Easy to open. No need to cut with scissors or a knife, just peel off the tape and open it. I always pour peas into a jar, but this pack is convenient to store anyway. You can stick the tape back and not a single pea will fall out.

The peas look very nice and contain no dust or small pieces. If yellow peas can be washed for a long time - the water becomes cloudy, then the washing here is purely symbolic. The peas are clean, even, a sight to behold.

Recipe for pea cutlets with carrots

Peas do not require soaking when cooking, but to prepare cutlets, it is better to soak them overnight. Take a cup of peas and fill it with water, put it in the refrigerator so that it does not ferment. In the morning it will swell and become thick and juicy.

Drain the water and grind it in a meat grinder, along with one raw carrot, although you can also make pure pea cutlets.

For spices, I add salt and asafoetida. You can add pepper if you like it. Also, add 1 egg. Mix well and fry in vegetable oil. The cutlets are very tasty, they can be eaten as a dish on their own, as a side dish, or as a cutlet - with rye bread, for example.

You can cook without eggs - the peas do not spread and lie flat in the pan. True, these cutlets are very crumbly.

Half of my family really likes these cutlets, and the other half doesn’t, so I recommend trying them and making your own verdict on their taste.

Pea puree in broth (split green peas)

Pea puree can also be served in small portions - in tartlets

I recently cooked it with garlic and spices and... What was left was a wonderful, spice-scented broth (NOT salty). I decided to cook Mistral green split peas with it. It turns out very tasty even with water, but with broth you won’t be able to tear yourself away!

I also added garlic from a head boiled in the broth to the pea puree. It's not obligatory. It was just a shame to throw away such a tasty thing. But you can serve these garlic cloves as an independent addition to mashed potatoes and meat.

Compound

for 3-4 servings

• Split green peas (quick-cooking) – 1 cup;
• Unsalted broth (preferably fatty, from pork, brisket, pig ears, lamb) - 2-2.5 cups;
• Krasnodar tomato sauce or tomato paste – 4-5 tablespoons;
• Freshly ground black pepper – 0.5 teaspoon;
• Dried basil - a whisper;
• Salt - to taste;
• Possible additions are fried onion rings, garlic, herbs (basil, parsley, mint), sweet peppers (fried with onions or fresh), lemon juice.

Red lentils (quick-cooking) can be prepared in the same way. And you will get a delicious lentil puree.

How to cook

• A prerequisite is unsalted broth. If the broth has been salted, then it is better to cook the peas in plain water (otherwise the cooking time will increase significantly). Add green split peas to the broth (cold or hot), cook for 40-50 minutes until the peas are completely softened and thoroughly cooked. If it turns out that the peas are still too tough and the broth has boiled away, add more broth or water. Be sure to stir: at the beginning of cooking - sometimes, towards the end - quite often, so as not to burn.
• When the peas are well boiled (ready), add tomato sauce, ground pepper, basil, and salt. If the peas have turned into a puree, but it is a little liquid, boil it to the desired thickness. Keep in mind that the finished hot puree will thicken when it hardens and become like a pate, and after cooling it will completely harden and will be cut with a spoon like soft butter. Therefore, when you see that the puree has turned out (all soft) and the mass begins to slightly stick to the walls of the pan - it’s ready!

This dish tastes similar to meat pea porridge (remember, there were such canned food in Soviet times, with meat and fat?), only the taste of our pea puree in a strong meat broth is more refined and interesting! The thickened puree can be spread on bread as a pate or placed in tartlets for a snack on the festive table (as in the beautiful photos of Natasha Rybka).

Pea puree, heated in a container. Delicious both cold and hot.

Delicious pea puree
It can be an appetizer, a side dish, or an independent dish.

It is convenient to put the puree into tartlets. You can decorate with herbs, a piece of tomato or sausage

If you are preparing pea puree with onions, you can fry it (simmer until soft) in vegetable or butter, or together with pieces of brisket. Season with salt and season the finished puree. Along with the onions, you can fry and stew strips of bell peppers.

If you don’t want to fry, you can serve pea puree with rings of fresh onions (tastier with red Yalta) or pickled onions.

If you cooked meat broth with a whole head of garlic, you can remove the garlic cloves soaked in broth from the casing and add them to the puree 5 minutes before the end of cooking.

When you cook green split peas in water, you will get . This dish will be delicious just with salt (because green split peas are very crumbly and filling, they have a rich, luxurious taste even without additives). And if you season the puree with vegetable (or butter), it will turn out even tastier. And with spices, onions, garlic, tomato sauce - absolutely super!

And here . For those who do not have green peas, but only ordinary yellow ones -. Very tasty too! In general, you can also cook puree from ordinary peas in broth, but you will have to cook longer.

Today for lunch we had a delicious and satisfying green dry pea soup. This was the first time I used these peas, I always bought yellow ones.) Green peas cook faster than their yellow counterpart))), and they also taste softer, or something...
Recipe from Ira-Iris from the Culinary Travel Club forum, photos and comments are mine.)

250 g green dry peas
1 onion
1 small carrot
2 cloves garlic
1 green bell pepper**
bunch of mint and basil***
100 g cured bacon
salt, sugar****
ground red pepper*****
potato

First, let's cook the peas; don't add salt to the water right away, otherwise, instead of 40 minutes, our peas will cook for three hours. To speed up cooking and enhance flavor, you can add 1/2 teaspoon of sugar. But this is not at all necessary; green peas cook faster than yellow ones.
Cut the bacon (preferably thin slices) crosswise into small pieces and fry in a dry frying pan until crispy, then place on a paper towel to absorb excess fat. You should end up with bacon chips. Then fry the chopped onion and garlic in the same pan. When the excess liquid has evaporated and the onion becomes golden, add the carrots grated on a coarse grater, lightly fry and add finely chopped sweet pepper. Simmer everything, lastly add the diced potatoes and continue to simmer until the potatoes are almost done.
When the peas are almost ready, put the vegetables that we have in the pan into the pan, add salt and pepper to taste, add finely chopped herbs (mint and basil - this is the whole “trick” of the soup), boil for 5 minutes, remove the pan from the heat, Cover tightly with a lid and let the soup simmer for 20 minutes.
Serve with garlic croutons and top each plate with crispy bacon bits and fresh basil.

** It is not at all important to use green peppers. These are purely color sensations. Use whatever you have. Although in their raw form, different colored peppers differ in taste, in my opinion.

*** There should be a decent amount of mint and basil - in total a full bunch, not three branches. This is the key to success.

****Use sugar optionally. Well, if you really need to cook peas very quickly. Sometimes sugar is added to dishes to enhance the taste. Just a little, half a teaspoon per pan. And it works...

***** There should be enough red pepper to be felt. You can even use fresh chili if you like.

My comments: We had this soup for lunch today. Only without bacon.) A delicious soup was made from green peas and it cooks faster, though. I grated the potatoes, as Tamara does from the same KCP. But I didn’t stew the potatoes with onions and carrots, I boiled them.
The greens were dried - I will definitely cook this soup with fresh herbs to feel the fullness of the taste.
I soaked the peas for an hour, out of habit.)))

Wash the peas, place in a saucepan with water or vegetable broth and bring to a boil. After boiling, cook over low heat for about 30 minutes. There is no need to soak Mistral green split peas, and they cook much faster than regular ones.

Meanwhile, grate the carrots and finely chop the onion. Place the olive oil along with the sun-dried tomatoes in a frying pan and fry the onions and carrots until golden brown.

Rinse the wild garlic well and remove the hard root part. Finely chop the stems along with the green part. Remove seeds and internal membranes from sweet peppers, cut the pulp into cubes. Separate broccoli into florets. Grind the peppercorns and coriander in a mortar.

When the peas are cooked, add sautéed onions and carrots to the pan and add salt. Cook for 5 minutes. Then add sweet peppers and wild garlic to the soup, which will give the dish a delicate garlic aroma and fill it with vitamins. Then add broccoli to the pan. Cook for 3 minutes. Season with spices, turn off the heat, cover with a lid and let steep for 15 minutes. Bon appetit!