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A unique variety of peas that do not form excess leaf mass!
A mid-late variety of vegetable peeling peas, which differs from other varieties in the absence of leaves: all leaves are transformed into moustaches that support each other, so no additional supports are required.
A plant 60-80 cm is high. Beans 9 cm long, with a pointed top, contain 8-10 medium-sized peas.
This variety is amazingly suitable for creating windscreens for other heat-loving plants: nutmeg, cucumbers, beans, soybeans, etc.
The best soils for vegetable peas are non-acidic, moisture-absorbing and breathable. In a crop rotation, peas are best placed after well-fertilized crops: cucumber, tomato, pumpkin and early potatoes.
Peas should be sown at the end of April when there is still a lot of moisture in the soil. Seeds are sown to a depth of 2-3 cm in rows, the distance between which should be 20-30 cm. The seeding rate is up to 100 pcs per 1 m2.
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.
Harvest as it ripens, of course.
1,0 g = 3-6 seeds.
Eng.: Green peas. Suom.: Silpoydinherne. Sven.: Märgärt. Bot.: Pisum sativum L.
* Swedish Pea Soup.
Pea soup is distributed throughout northern and central Europe, Russia, the United States, Iran and India.
Swedish chronicles mention this soup as early as the 1200s. Pea soup with pork is the main dish in the army and schools (it was always served on Thursdays since Friday was a fast day).
* dry peas - 500 g
* onion - 1 pc.
* carrots - 1 pc.
* carnation - 4 pcs.
* a bunch of thyme (or 1 teaspoon dry)
* a bunch of marjoram (or 1 teaspoon dry)
* pork (rimmad bog = lightly salted shoulder meat) - 500 g
* salt - to taste.
Making Swedish Pea Soup.
Soak the peas for 6-12 hours (overnight) in 1.5 litres of cold water and a half tbsp. l. salt. Drain the water and skins and rinse the peas.
Peel the onion and stick a clove into it (it will be easier to catch later).
Put the peas in 1.3 litres of water, bring to a boil and remove the foam.
Cut the pork into pieces.
Place the pork, vegetables and seasonings in a saucepan, season with salt to taste and simmer, covered, over low heat for at least 1 hour. After that, check the readiness of the meat. It is possible that he needs to boil for another half an hour.
We take out onions, carrots, sprigs of spices and meat. We release the meat from the skin and fat and cut it into small pieces. We send the meat back to the soup and enjoy ...
Simple and delicious!