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Green pea "Johan"
Green peas "Johan".
High yielding and tasty! Productive and delicious!
Late ripe variety. Peas are smooth, round and very tasty.
It can be eaten already in the "shoulders" phase since the wings do not have a parchment layer, and the beans do not coarsen for a long time.
Used for fresh consumption, canning and freezing.
Plant height: 60-80 cm.
Pod length: 13 cm.
The pod contains 8-10 peas.
Days to maturity: 60.
1.0 g = 3-6 seeds.
Agricultural technology.
Multiple sowing: from the end of April to the end of June (with an interval of 7-10 days). Sow to a depth of 2-3 cm in rows, with a distance between them of 20-30 cm.
Seeding rate: up to 100 pcs. per sq.m. The sown seeds must be well pressed to the soil so that they are in close contact with it.
After germination, care consists in loosening row spacing, watering and top dressing. For top dressing, complex mineral fertilizer is used.
High yielding and tasty! Productive and delicious!
Late ripe variety. Peas are smooth, round and very tasty.
It can be eaten already in the "shoulders" phase since the wings do not have a parchment layer, and the beans do not coarsen for a long time.
Used for fresh consumption, canning and freezing.
Plant height: 60-80 cm.
Pod length: 13 cm.
The pod contains 8-10 peas.
Days to maturity: 60.
1.0 g = 3-6 seeds.
Agricultural technology.
Multiple sowing: from the end of April to the end of June (with an interval of 7-10 days). Sow to a depth of 2-3 cm in rows, with a distance between them of 20-30 cm.
Seeding rate: up to 100 pcs. per sq.m. The sown seeds must be well pressed to the soil so that they are in close contact with it.
After germination, care consists in loosening row spacing, watering and top dressing. For top dressing, complex mineral fertilizer is used.
* Like other legumes, peas are very necessary for the garden, not only as a valuable food product but also as a plant that enriches the soil with nitrogen.
* How to keep all the taste and nutritional delights of peas?
- Peas are cooked for a long time - from one to one and a half hours, so before cooking, peas should be poured only with cold water and boiled over low heat with the lid closed.
- If the pea seeds have been lying for a long time, then they should be pre-soaked.
- During cooking, do not pour cold water into the pan - this will make the peas tasteless, so add boiling water when the water boils naturally.
- It is equally important to salt the peas correctly: you need to salt them just before the very end of cooking when they are almost ready to eat.
- If you decide to make mashed potatoes from boiled peas, then wipe and knead the peas immediately after cooking - then the mashed potatoes will be soft and without lumps.
- If you need to warm the green peas, then this is done together with the broth, after which the broth can be drained, otherwise, the presentation and taste of the peas may deteriorate.
- If you bought freshly frozen peas, then such peas should be dipped in boiling water frozen - they will be tastier, and more vitamins will be preserved.
- Peas should not often be included in the menu for people of mature and old age, as well as for patients with gout due to the high content of purines in it.
As for the rest, there are no restrictions.
