Serbajadi Sweet Pea - Pisum sativum var. saccaratum
Sweet Peas are worth growing because nothing beats the taste of a freshly podded pea. Good source of vitamin B1 and folic acid. The plant is an annual herb with climbing slender stems. Very widely grown in all areas. The long and slightly curved fleshy pods should be gathered young and cooked whole.
Fresh peas are the best heavy yielding and of fine flavour. They can be par-boiled in soup, or simply stir-fried with fresh ginger.
Type of vegetable: Seed bearing pods
Edible parts: Tender young shoots, known as ‘dou miao' and tender pods
DIRECTION OF USE
Best soil: Sugar pea needs reasonably rich and fertile soil that is kept moist so add compost or manure before you plan to sow them. They will not grow well on compacted, poorly drained or waterlogged soil, or extremely acid or alkaline soil.
How to plant: Sweet Peas are easy to grow and produce high yields. They are propagated by seeds. Sow seeds in pots indoor or they can be sown in situ.. Erect appropriate supports provided with crossed poles or they can be planted up a well-supported wire-netting fence, before sowing or planting out to avoid damaging young plants.
When to harvest: Hold pods up to the light to see how full they are. Harvest pods from the bottom of the plant first. Harvesting a few sparingly will not damage the plants. Complete picking encourages further production.
How to harvest: Cut pods from the stalks with a pair of scissors
Care: Because harvested pods deteriorate quickly, store only for 24 hours, loosely tossed in a container in the refrigerator.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.