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

Peas, Speckled - microgreens seeds

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€1,95
€1,95
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    Sturdy, sweet pea shoots from large speckled seeds, ready to cut 10–14 days after sowing.

    Large, speckled seeds that grow into thick, strong stems and a dense, leafy tray.
    From seed to harvest in 10–14 days, with an overnight soak and 3–5 days under a weight.
    Sow 300 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sweet pea taste with a firm crunch that holds up in warm dishes, soups and bowls.
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    Peas Speckled - ready to harvest microgreens
    Peas Speckled - microgreens growing stage
    Peas Speckled - microgreens growing stage
    Peas Speckled - microgreens seeds for growing

    Details

    Sturdy, sweet pea shoots from large speckled seeds, ready to cut 10–14 days after sowing.

    Large, speckled seeds that grow into thick, strong stems and a dense, leafy tray.
    From seed to harvest in 10–14 days, with an overnight soak and 3–5 days under a weight.
    Sow 300 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Sweet pea taste with a firm crunch that holds up in warm dishes, soups and bowls.
    SPECIFICATION

    Seed

    Common name Pea shoots (speckled pea)
    Botanical name Pisum sativum
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 3.5–5

    Growing

    Difficulty Easy — needs soaking and a weighted cover
    Growing medium Potting soil or coco coir
    Sowing rate 300 g of dry seed per 25 × 50 cm (1020) tray, range 280–300 g; about 24 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 canopy is full and the stems are still tender
    Yield approx. 800 g per tray, depending on light and conditions

    Taste and colour

    Flavour Sweet, fresh garden pea; firm, crunchy stems
    Colour Thick jade-green stems, soft green leaves and 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 skin. Vitamin C contributes to the reduction of tiredness and fatigue. Vitamin K contributes to normal blood clotting.

    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

    Speckled peas are named after their seeds, which have a mottled, speckled coat instead of the plain colour of green peas. The seeds are also larger, about 3.5–5 per gram, and grow into the sturdiest pea shoots in our range: thick, jade-green stems, soft leaves and curling tendrils on a dense, even tray.

    The taste is sweet and fresh, like peas straight from the pod, with a firmer crunch than most pea shoots. Because the stems keep their bite, speckled pea shoots work in warm food as well as in salads, and they don't go limp the moment they touch a hot bowl.

    Why 300 g per tray? Bigger seeds mean fewer seeds in each gram, so speckled peas need more weight of seed to cover a tray: 300 g of speckled peas holds about as many seeds as 250 g of green peas. In our own test trays this variety needed more seed than green peas, so we recommend 280–300 g.

    IN THE KITCHEN

    Use speckled pea shoots where you want a crunch that lasts: on miso soup, ramen and noodle bowls, stirred into risotto or pasta at the last moment, or piled on sourdough with ricotta and lemon zest. Raw, they bring body to salads and grain bowls. Keep them dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Weigh 300 g of dry seed (280–300 g) and soak it in a large bowl of cool water for 8–12 hours; 6 hours is enough. The big seeds swell a lot, so give them plenty of water. Drain and rinse them well.
    2 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir, firm it level and spread the seeds side by side in a single layer, with as little overlap as possible. Press them gently into the surface.
    3 Cover with a second tray and a weight of a few kilograms. 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 shoots push the cover up, remove it and move the tray under a grow light or to a bright window. Water from below once or twice a day, keep the soil moist but never soggy, and give the stems good airflow.
    5 Harvest 10–14 days after sowing, when the canopy is full and the stems are still tender. Stop watering about 12 hours before and cut just above the soil in one smooth motion with a sharp knife.
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