(Pisum sativum var. macrocarpon)
A crisp pea that is a hybrid of the popular Snow Pea and the traditional Garden Pea. It has slightly rounder and thicker pods than the Snow Pea but they are still edible.
Snap peas are flattish and are meant to be eaten whole. They have a crisp, crunchy and slightly sweet flavour. Garlic, coriander, onion, tomato, carrots and lettuce all partner well with snap peas and like most peas they partner with fresh mint.
They are very low in saturated fat, cholesterol and sodium and are a good source of vitamins B6, A, C, as well as folate, potassium and iron. Due to high levels of iron and vitamin C, they are thought to benefit the immune system. A cup of cooked snap peas contains only 35 calories. Can be eaten raw in salads, stir fried for Asian dishes or steamed and tossed with ginger and garlic.
Snap peas prefer a well limed free draining soil in full sun to part shade. They will climb so a trellis or frame will be needed.
Remove unused pods to extend production. After harvesting dig the roots through the soil to boost nitrogen levels. Regular applications of Seasol and PowerFeed will keep the plant healthy and producing well.
|Position||PART TO FULL SUN, LIGHT FROST|