{"title":"Peas","description":"Pea variety seeds.","products":[{"product_id":"semences-pois-mange-tout-sugar-snap-ancestral","title":"Sugar Snap Heirloom Pea","description":"\u003cp\u003e\u003cem\u003ePisum sativum 'var. macrocarpon'.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the great horticultural inventions of the 20th century, and a remarkable triumph of modern plant breeding. For millennia, gardeners had cultivated two very distinct kinds of pea: shelling peas (with round seeds, of which only the little peas inside are eaten), and snow peas with flat pods (the Asian \u003cem\u003esnow peas\u003c\/em\u003e, where the entire flattened pod is eaten along with the barely-formed seeds). In 1979, an American breeder named Calvin Lamborn, of the Gallatin Valley Seed Co. in Idaho, achieved an audacious cross between these two lines and obtained an entirely new third type: a pea with a meaty, plump, round pod that is harvested like a snow pea (pod included) but with fully developed seeds inside. He named it \u003cem\u003eSugar Snap\u003c\/em\u003e, and the variety won the All-America Selections award that same year — one of the very rare varieties to have truly created a new vegetable category in the garden.\u003c\/p\u003e\n\u003cp\u003eA vigorous climbing plant, 1.5 to 2 m tall, that absolutely requires a trellis or pea netting to spread vertically. Plump bright-green pods 6-8 cm long, crunchy and juicy, holding 7-9 small round, well-sweetened peas inside. Explosive sweetness when picked fresh — one of those vegetables you taste once straight from the garden and never forget. Eaten whole, pod included: snacked raw or with a dip as an appetizer (probably the best crudité in existence), briefly stir-fried in a wok with garlic and ginger Asian-style, blanched quickly then added to a warm salad with mint and feta cheese, or added at the end of cooking to a spring risotto for the touch of freshness and crunch. Quick cooking is essential — sugar snaps go bland and limp if overcooked. Tasting note: if the \"string\" along each side of the pod becomes too firm at full maturity, just remove it by pinching the stem end and pulling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e The pea is a cool-season plant par excellence, and hates heat. Optimal Québec strategy: direct-sow as soon as the soil can be worked in spring (late April to mid-May), for a harvest in early July before the deep heat; then a second sowing in mid-August for a fall harvest (often particularly sweet under September's cool nights). Soaking the seeds 8-12 hours in warm water before sowing speeds germination. Inoculating the seeds with a symbiotic bacterium of the genus \u003cem\u003eRhizobium leguminosarum\u003c\/em\u003e (sold in packets at seed shops) often doubles production: those bacteria are what let the pea fix its own atmospheric nitrogen, as in all legumes. Install the trellis before sowing to avoid damaging the roots. Harvest daily at full maturity — production can stretch over 3-4 weeks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Modern heritage variety (1979). Largely self-pollinating, very few crosses to fear — an excellent candidate for amateur seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 1.5-2 m. Trellis required.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-70 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated.\u003c\/li\u003e\n\u003cli\u003eWell-drained, moderately rich, neutral soil. Don't over-fertilize with nitrogen. Space seeds 3-5 cm apart in the row.\u003c\/li\u003e\n\u003cli\u003eDirect-sow late April to mid-May for summer harvest, or mid-August for fall harvest. Soak the seeds 8-12 h before sowing. Rhizobium inoculation strongly recommended.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40 Pre-purchase","offer_id":41517663846572,"sku":"GC-H-PEASUG-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200 Pre-purchase","offer_id":41517663879340,"sku":"GC-H-PEASUG-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1k Pre-purchase","offer_id":41517663912108,"sku":"GC-H-PEASUG-1000","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"5k Pre-purchase","offer_id":41805940359340,"sku":"GC-H-PEASUG-5K","price":63.99,"currency_code":"CAD","in_stock":true},{"title":"25k Pre-purchase","offer_id":42150647398572,"sku":"GC-H-PEASUG-25K","price":249.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/snap.jpg?v=1664221298"},{"product_id":"semences-pois-ecosser-green-arrow-ancestral","title":"Green Arrow Heirloom Shelling Pea","description":"\u003cp\u003e\u003cem\u003ePisum sativum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic shelling pea — the one picked at full maturity and shelled to eat only the little round seeds inside, leaving behind the pod once it has become too firm and fibrous. It is the most ancient and traditional form of the cultivated pea: \u003cem\u003ePisum sativum\u003c\/em\u003e is one of the very first plants domesticated by humanity, about 10,000 years ago in the Fertile Crescent (the present-day Near East), alongside wheat, barley, lentils and chickpeas — one of the \"founder crops\" of Neolithic agriculture. For millennia, the pea was cultivated mainly for drying — the famous Québec \u003cem\u003esoupe aux pois\u003c\/em\u003e, like English split pea soup or medieval \u003cem\u003epease porridge\u003c\/em\u003e, bears witness to that long tradition of the pea as a winter staple. The consumption of the fresh pea in its round seed — the French \u003cem\u003epetit pois\u003c\/em\u003e — is actually a more recent fashion, popularized at the court of Louis XIV in the 17th century after the import of particularly delicate Italian cultivars that drove the court ladies so wild that Madame de Maintenon wrote about it in her letters as a \"\u003cem\u003efureur\u003c\/em\u003e\" of the moment. The Green Arrow variety, selected in England in the 1970s, represents the modern culmination of that quest for sweetness and productivity.\u003c\/p\u003e\n\u003cp\u003eA compact, semi-bushy plant 60-75 cm tall, needing only minimal trellising (a simple row of brushwood or a small low net is enough). Remarkable particularity: the pods are produced in pairs, side-by-side on the stem — doubling the harvest per node and considerably speeding up picking. Long, pointed bright-green pods 10-12 cm holding 9-11 well-packed peas each. Classic fresh-pea flavour: mild, sweet, herbaceous, with an almost milky finish — incomparable to the canned pea, and markedly superior even to the store-bought frozen pea. Eaten freshly shelled, raw straight from the pod, added to fresh pasta with butter, ham and mint (the \u003cem\u003episelli alla Romana\u003c\/em\u003e), in Venetian \u003cem\u003erisi e bisi\u003c\/em\u003e (creamy pea risotto), in salade niçoise, as a garnish on pan-fried salmon, or simply in the bowl of \u003cem\u003esoupe aux pois\u003c\/em\u003e from traditional Québécois cooking (made with dried yellow or green peas).\u003c\/p\u003e\n\u003cp\u003eExcellent for freezing: blanch 2 minutes in boiling water, cool, freeze spread on a tray, then transfer to airtight bags.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peas, the Green Arrow hates heat and prefers the cool season. Classic Québec strategy: direct-sow as soon as the soil can be worked (late April to mid-May), for an early-July harvest before the deep heat, and a second sowing in mid-August for a fall harvest. Soak the seeds 8-12 hours in warm water before sowing. Inoculation with \u003cem\u003eRhizobium leguminosarum\u003c\/em\u003e (the pea's symbiotic bacterium) often doubles production — those bacteria let the plant fix its own atmospheric nitrogen. Harvest the pods at the plump, well-filled stage, just before they begin to harden and lose their sugar; at full maturity, the peas turn floury and lose their sweetness. Picker's trick: gently squeeze the pod between thumb and index finger — if it \"snaps\" lightly, that's the ideal moment to harvest.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Modern heritage variety. Largely self-pollinating, very few crosses to fear — an excellent candidate for amateur seed saving. Resistant to several pea diseases (powdery mildew, fusarium, mosaic).\u003c\/li\u003e\n\u003cli\u003eHeight: 60-75 cm. Low trellis or light staking.\u003c\/li\u003e\n\u003cli\u003eMaturity: 65-70 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade tolerated.\u003c\/li\u003e\n\u003cli\u003eWell-drained, moderately rich, neutral soil. Don't over-fertilize with nitrogen. Space seeds 3-5 cm apart in the row.\u003c\/li\u003e\n\u003cli\u003eDirect-sow late April to mid-May for summer harvest, or mid-August for fall harvest. Soak the seeds 8-12 h before sowing. Rhizobium inoculation strongly recommended.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":39597909606572,"sku":"GC-H-PEAGRE-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":39597909639340,"sku":"GC-H-PEAGRE-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1k Pre-purchase","offer_id":41636217520300,"sku":"GC-H-PEAGRE-1000","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"5k Pre-purchase","offer_id":41789574283436,"sku":"GC-H-PEAGRE-5K","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/greenarrow.jpg?v=1664221300"},{"product_id":"semences-pois-mange-tout-oregon-sugar-pod","title":"Pois Mange-tout Oregon Sugar Pod II","description":"\u003cp\u003e\u003cem\u003ePisum sativum\u003c\/em\u003e var. \u003cem\u003emacrocarpon.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLe mange-tout par excellence, à gousse plate, croquante, douce, qu'on mange tout entière avant que les petits pois n'aient eu le temps de se former à l'intérieur. À distinguer du Pois Mange-Tout Sugar Snap (gousse cylindrique et charnue, contenant des petits pois pleinement développés mais comestibles) et du Pois à Écosser Green Arrow (qu'on doit ouvrir pour ne consommer que les pois). Trois utilisations du pois, trois textures, trois moments de cueillette: le mange-tout plat se récolte le plus jeune, le sugar snap au stade intermédiaire, le pois à écosser seulement quand les gousses sont bombées et les pois bien formés à l'intérieur.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVariété introduite en 1979 par l'Université d'État de l'Oregon, fruit du programme de sélection de James Baggett, l'un des grands pois-spécialistes du XX\u003csup\u003ee\u003c\/sup\u003e siècle (à qui on doit aussi le Oregon Giant, l'Oregon Trail et plusieurs autres mange-tout aujourd'hui devenus des classiques). Le « II » du nom est important, c'est la version améliorée du Oregon Sugar Pod original de 1974, avec une triple résistance ajoutée au virus de la mosaïque foliaire du pois (PEMV), à l'oïdium (mildiou poudreux) et à la flétrissure commune. Trois maladies fongiques et virales qui peuvent ruiner une rangée entière de pois en quelques semaines dans les étés humides du Québec, et qui expliquent la popularité durable de cette variété chez les maraîchers et jardiniers du Nord depuis plus de quarante ans.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePlants nains à semi-nains, 60 à 75 cm de hauteur, qui ne nécessitent qu'un treillis léger, ou rien du tout si on tolère qu'ils s'affaissent légèrement en pleine production. Floraison blanche typique des pois, en grappes de deux, suivie de gousses plates vert tendre de 10 cm de long sur environ 2 cm de large, généralement appariées. Rendement abondant et étalé sur plusieurs semaines si on cueille régulièrement (la cueillette stimule activement la production de nouvelles fleurs, négliger une seule récolte et la plante ralentit sa production).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEn cuisine, le pois mange-tout occupe une place centrale dans plusieurs traditions. Cantonaise d'abord, où il est sauté brièvement au wok avec ail et gingembre (souvent appelé \u003cem\u003esnow pea\u003c\/em\u003e dans les menus de restaurants chinois en Amérique du Nord). Thaï, dans les currys verts et les \u003cem\u003epad krapow\u003c\/em\u003e. Française, où il est à peine blanchi puis glacé au beurre dans les compositions de légumes printaniers et les salades tièdes. Et québécoise dans toute préparation où on remplace traditionnellement le pois à écosser par sa version plate, beaucoup plus rapide à préparer puisqu'il n'y a rien à écosser. Excellent aussi cru, à grignoter directement au jardin pendant la cueillette (l'un des grands plaisirs simples du potager), à tremper dans une trempette ou à glisser dans une boîte à lunch. Se congèle bien après un blanchiment court (1 à 2 minutes), si la production dépasse la consommation immédiate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePetit truc du semeur:\u003c\/strong\u003e les pois aiment le sol frais et bien drainé, et germent dès que la température du sol atteint 4 à 5 °C, c'est-à-dire bien avant la plupart des autres légumes du potager. Au Québec, semis direct dès que le sol est dégelé et travaillable, généralement la dernière semaine d'avril ou la première de mai dans la plupart des régions, jusqu'à deux semaines plus tôt en bordure du Saint-Laurent. Trempage facultatif de 4 à 12 heures avant semis pour accélérer la germination. Inoculation à \u003cem\u003eRhizobium leguminosarum\u003c\/em\u003e (bactéries fixatrices d'azote, disponible en petit sachet dans la plupart des jardineries) au moment du semis multiplie sensiblement le rendement et enrichit le sol pour la culture suivante. Récolter les gousses jeunes, idéalement tôt le matin quand elles sont encore croquantes et sucrées, au-delà de 8 à 10 cm avec les petits pois visibles à travers la gousse, la texture devient nettement fibreuse.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAnnuelle, autogame. Aucun risque de croisement avec les autres pois du jardin.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHauteur: 60 à 75 cm. Treillis léger optionnel.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFloraison: 50 à 60 jours après semis.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRécolte: 60 à 70 jours après semis (gousses plates de 8 à 10 cm).\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eExposition: plein soleil, mi-ombre tolérée.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSol frais, bien drainé, modérément riche, pH 6,0 à 7,5.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSemis direct fin avril à début mai au Québec. Trempage 4-12 h facultatif. Inoculation \u003cem\u003eRhizobium\u003c\/em\u003e fortement recommandée.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eEspacement: 5 cm dans le rang, 60 cm entre les rangs.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRésistance: virus de la mosaïque foliaire (PEMV), oïdium, flétrissure commune.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":46345474637996,"sku":"GC-O-SUGPOD-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":46345474670764,"sku":"GC-O-SUGPOD-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":46345474703532,"sku":"GC-O-SUGPOD-500","price":9.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":46345474736300,"sku":"GC-O-SUGPOD-2500","price":29.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/snowpea_37c7984d-1828-4f47-974a-bbd58dc7830d.jpg?v=1780683392"}],"url":"https:\/\/joualvert.ca\/en\/collections\/peas.oembed","provider":"Joual Vert","version":"1.0","type":"link"}