Thought to have been introduced in 1893 this vigorous pea can grow to 2-3m tall and carries large foliage, so will need sturdy supports. The large, blunt pods can be eaten as mangetout when immature, but are best when the pods are just full, yielding large sweet peas that freeze well.
Syn. Maincrop Marrowfat. This late, maincrop variety was bred and introduced by WG Holmes in 1895. The vigorous plants grow to about 1.2-1.5m in height, are reliable and hardy and show real drought resistance, no signs of mildew either. White flowers are followed by long pods packed with very sweet, tender peas (8-11 per pod).
Traditional pea unique to the farm communities of the Northern Netherlands. The name is derived from the Capuchin monks, who are said to have developed this type of pea in the 1500s. This compact variety (approximately 1m) has pretty, fragrant bicolour pink and violet flowers and large, starchy peas, perfect for drying and using as mushy peas.
Thought to have originated in Gayton, Northamptonshire and developed from Knights Tall Green Marrow. According to Peas of New York (1928) some seeds made their way to Northampton-based seed merchant Messrs Jeyes, who marketed the variety as Jeyes Conquerer. A tall pea (1.8-2.1m) producing white flowers and a heavy crop of large, sweet, solid peas tightly packed in their pods. Delicious fresh, but will also freeze very well, maintaining their flavour.
Our donors grandfather was given this pea in the 1940s in Sevenoaks, Kent, and the family have grown it ever since. Its attractive bicoloured flowers start off maroon/pink, turning blue on maturing, and are followed by small, crisp, sweet pods, perfect for eating as mangetout, or allowing to develop a little more and using as sweet fresh peas. Pauline Pears says, “The best pea I have ever grown.”
Called 'peleks zirnis' in Latvian, meaning 'grey peas', this type of pea is grown across Latvia and traditionally eaten with fried fatty pork and onions. Our sample was brought back from Riga on a tourist coach! After soaking overnight use the dried peas as an alternative to chickpeas. The bicoloured flowers are particularly large and as attractive as ornamental sweet peas.
The term grey peas is given to older forms of pea, and refers to those that can be eaten fresh, without cooking. Originating in Latvia and thought to be at least 100 years old, this is a vigorous, tall and productive pea. It has thick stems, large fleshy leaves and bicoloured purple flowers followed by pods containing large, well flavoured peas. Great fresh but also good for drying and using as mushy peas or pease pudding.
Our donor passed seed to HSL during the 1980s as his friend's family had grown the variety in Devon for many years. Dating back to at least 1845 this strong, reliable and vigorous maincrop variety grows to more than 2m in height and produces an abundance of thick pods well-filled with large, juicy, sweet and flavoursome peas that can be picked over several weeks.
This vigorous, tall pea (>2m) produces bicoloured pink and maroon flowers followed by large purple pods, easy to find amid the light green foliage. If picked young the pods are delicious as mangetout; when mature the peas taste deliciously sweet straight from the pod, retaining their flavour when cooked.