• Peas, Green - microgreens seeds
  • Peas, Green - microgreens seeds
  • Green Peas - microgreens growing stage
  • Green Peas Seeds
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Pisum sativum

Peas, Green - microgreens seeds

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€1,95
€1,95
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    Classic pea shoots with juicy stems, broad leaves and a sweet, fresh pea taste, ready to cut 10–14 days after sowing.

    The classic pea shoot: thick, juicy stems, broad green leaves and a few curling tendrils at the tips.
    Ready 10–14 days after sowing, with an overnight soak and 3–5 days in the dark under a weight.
    Sow 250 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sweet, garden-fresh pea flavour with a juicy crunch. Good raw in salads and sandwiches or in a quick stir-fry.
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    Peas, Green - microgreens seeds
    Peas, Green - microgreens seeds
    Green Peas - microgreens growing stage
    Green Peas Seeds

    Details

    Classic pea shoots with juicy stems, broad leaves and a sweet, fresh pea taste, ready to cut 10–14 days after sowing.

    The classic pea shoot: thick, juicy stems, broad green leaves and a few curling tendrils at the tips.
    Ready 10–14 days after sowing, with an overnight soak and 3–5 days in the dark under a weight.
    Sow 250 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sweet, garden-fresh pea flavour with a juicy crunch. Good raw in salads and sandwiches or in a quick stir-fry.
    SPECIFICATION

    Seed

    Common name Pea shoots (green pea)
    Botanical name Pisum sativum
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 4–6

    Growing

    Difficulty Easy — good for beginners; needs soaking and a weight
    Growing medium Potting soil or coco coir
    Sowing rate 250 g of dry seed per 25 × 50 cm (1020) tray, range 200–300 g; about 20 g per 10 × 10 cm
    Soaking 8–12 hours in cool water (6 hours is enough), then drain
    Blackout 3–5 days under a weighted cover
    Temperature 18–22 °C
    Harvest 10–14 days after sowing, when the leaves have opened and the stems are still tender
    Yield approx. 500–750 g per tray, depending on light and conditions

    Taste and colour

    Flavour Sweet, fresh pea; very crisp and juicy
    Colour Pale to mid-green stems, broad green leaves, curling tendrils

    Nutrition

    Pea microgreens are a source of vitamin A, vitamin C, vitamin K and folate.*

    Vitamin A contributes to the maintenance of normal vision. Vitamin C contributes to the protection of cells from oxidative stress. Folate contributes to the reduction of tiredness and fatigue.

    A varied and balanced diet and a healthy lifestyle are important.

    * Based on published laboratory analyses of pea microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

    ABOUT

    Green pea is the classic pea shoot: thick, juicy stems, broad leaves and a few curling tendrils at the tips. It tastes like peas shelled straight from the pod, sweet and crisp, which makes it an easy microgreen to like.

    Peas grow differently from most microgreens. Broccoli, radish or sunflower lift their seed leaves out of the soil, but a pea keeps them underground inside the seed and sends up a shoot with true leaves straight away. So with pea shoots you eat the stem, leaves and tendrils, while the large seed keeps feeding the shoot as it grows.

    Why 250 g per tray? Pea seeds vary in size, from about 4 to 6 seeds per gram, so the sowing rate is a range. 200 g gives a lighter tray with more air between the stems, 300 g a denser, heavier one. 250 g is a good place to start.

    IN THE KITCHEN

    Pea shoots are best raw or barely warmed. Toss them into spring salads, pile them on avocado toast or into sandwiches, or add them to a stir-fry or noodle soup for the last few seconds of cooking. Keep them dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Weigh 250 g of dry seed (200–300 g) and soak it in plenty of cool water for 8–12 hours, or at least 6 hours. Drain thoroughly: seeds sitting in water rot rather than germinate.
    2 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and press it down firmly. Spread the soaked seeds in a single, dense layer and press them lightly into the surface.
    3 Put a second tray on top with a weight of a few kilograms and keep the stack in the dark at 18–22 °C for 3–5 days. Check every day that the medium is still moist.
    4 Once the shoots lift the cover, take it off and move the tray under a grow light or to a bright window. The pale shoots turn green within a day. Water from below, give the tray airflow, and turn it daily on a windowsill so the shoots grow straight.
    5 Harvest 10–14 days after sowing, when the leaves have opened and the tendrils start to curl. Stop watering about 12 hours before and cut just above the soil with a sharp knife or scissors.
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