• Peas Affila - ready to harvest microgreens
  • Peas Affila - microgreens seeds
  • Peas Affila - microgreens growing stage
  • Peas Affila - microgreens seeds for growing
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Pisum sativum

Peas Affila - microgreens seeds

✨Tendril‑rich pea shoots with a sweet crunch - eye‑catching and high‑yield.

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€1,95
€1,95
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    Pea shoots crowned with curly tendrils and a sweet, fresh pea taste, ready to cut 10–14 days after sowing.

    A semi-leafless pea: instead of a full set of leaves, the shoots grow clusters of branched, curly tendrils.
    From seed to harvest in 10–14 days: an overnight soak, 3–5 days under a weighted cover, then light.
    Sow 250 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sweet, juicy garden-pea taste with crisp stems. A decorative garnish for salads, fish and starters.
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    Peas Affila - ready to harvest microgreens
    Peas Affila - microgreens seeds
    Peas Affila - microgreens growing stage
    Peas Affila - microgreens seeds for growing

    Details

    Pea shoots crowned with curly tendrils and a sweet, fresh pea taste, ready to cut 10–14 days after sowing.

    A semi-leafless pea: instead of a full set of leaves, the shoots grow clusters of branched, curly tendrils.
    From seed to harvest in 10–14 days: an overnight soak, 3–5 days under a weighted cover, then light.
    Sow 250 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sweet, juicy garden-pea taste with crisp stems. A decorative garnish for salads, fish and starters.
    SPECIFICATION

    Seed

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

    Growing

    Difficulty Easy — needs soaking and a weighted cover
    Growing medium Potting soil or coco coir
    Sowing rate 250 g of dry seed per 25 × 50 cm (1020) tray, range 250–300 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 tendrils have formed
    Yield approx. 600–800 g per tray, depending on light and conditions

    Taste and colour

    Flavour Sweet, fresh garden pea; crisp, juicy stems and tender tendrils
    Colour Thick green stems topped with a tangle of curly green tendrils

    Nutrition

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

    Vitamin C contributes to normal collagen formation for the normal function of skin. Vitamin K contributes to normal blood clotting. Folate contributes to normal blood formation.

    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

    Affila is a semi-leafless pea. In this type most of the leaflets grow as tendrils instead, so each shoot carries a cluster of branched, curly tendrils rather than a full set of leaves. On the plate the tendrils add height and movement, which is why Affila is so popular as a garnish.

    The taste is what you expect from fresh garden peas: sweet, juicy and clean, with crisp stems and tendrils that stay tender while the shoots are young. As they age, the lower stems turn fibrous, so harvest within the 10–14 day window.

    Pea seeds are large and need a long soak, a firm bed and a weighted cover. The weight presses the seeds into the soil while the roots take hold and keeps the shoots straight. Within the 250–300 g range, a lower rate leaves more air between the stems and helps prevent mould; a higher one gives a denser tray.

    IN THE KITCHEN

    Use Affila shoots raw and whole, so the tendrils keep their shape: on a beetroot salad, next to smoked salmon, on risotto and spring starters, or folded into warm pasta just before serving. Keep them dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Soak 250 g of seed (250–300 g) in plenty of cool water for 8–12 hours; 6 hours is enough if you are short of time. Drain them well: pea seeds left standing in water start to rot.
    2 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and press it firm and level. Spread the soaked seeds in a single, dense layer, touching but not stacked, and press them gently into the surface.
    3 Cover with a second tray and put a weight of a few kilograms on top. Keep the tray in the dark at 18–22 °C for 3–5 days and check daily that the medium stays moist.
    4 When the pale shoots push up against the cover, remove it and move the tray under a grow light or to a bright window. Water from below once or twice a day and give the tray airflow to prevent mould.
    5 Harvest 10–14 days after sowing, when the tendrils have formed and before the lower stems get tough. Stop watering about 12 hours before and cut just above the soil with sharp scissors or a knife.
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