Scientific Name: Pisum sativum

Other Names: Pea 'Greenfeast' sometimes also goes by the variety name 'Lincoln'.

Family: Fabaceae (Peas, Beans & Pulses)

Origin:

Pisum sativum is native to the Mediterranean.  The first sweet garden Peas bred for fresh eating were developed in the early 17th century, before this most varieties were grown for drying and cooking the seeds at a later date.  'Greenfeast' was original bred in England and first offered to growers in America in 1908 so it's origin likely pre-dates this year.

Culinary Uses:  

'Greenfeast' is a sweet and versatile pea excellent for snacking on raw, straight from the pod, but also suitable for adding to soups, curries, stews and risottos.  'Greenfeast' is one of the sweetest heirlooms peas available.

Cultivation:

Garden peas are climbing plants and for best productivity and ease of harvest they should be grown on a short trellis.  This variety produces compact, dwarf vines to 1m tall that are somewhat resistant to Fusarium wilt.  'Greenfeast' is more tolerant to heat than most peas and keeps on producing even as the weather warms up.  Peas like well drained soil with a pH between 6.0 and 7.0, incorporate lime if soil is acidic.  Best grown in full sun but can also cope with very light shade.

When To Sow:

In colder and mountainous regions of Australia sow pea seed from August to October.  In temperate regions of Australia sow from April to September.  In subtropical areas of Australia sow pea seeds from April to July.  In tropical areas of Australia sow pea seeds from April to May.

How To Sow:

Sow pea seeds 2.5cm deep spacing seeds quite close at 6cm apart to form a vigorous wall of pea plants.  Plant directly where they are to grow as peas can suffer from transplant shock.  Water once and don't water again until the seedlings emerge to reduce the chance of the pea seeds rotting in the soil.

Germination Time:

Pea seeds take between 9 and 14 days to germinate.

Time To Harvest:

The first peas can be picked 12-14 weeks after sowing.