The Speckled Pea distinguishes itself by the marbled look of its seeds — a round grain with irregular patterns of brown, purple, cream and beige that makes it a visually spectacular variety even before germination. Botanically it is generally a variety of Pisum sativum var. arvense, the field pea (as opposed to the var. sativum of the shelling pea Green Arrow or the snap pea Sugar Snap), a lineage often a bit hardier and more vigorous than the domesticated peas with single-coloured seeds.

The shoots produced are morphologically identical to those of other peas — long green stems 8-15 cm with young leaves and sometimes tendrils — but with a slightly more pronounced, earthier flavour, sometimes recalling the split pea of traditional Québec pea soup. The seed colour is still visible at the base of the shoot near the collar, giving an attractive decorative effect.

To be used exactly like other pea shoots: Cantonese stir-fries (dau miu 豆苗), spring risotto, fresh pasta, spring salads. As with other peas, a second harvest is possible if you cut above the collar.

• Soaking: 8-12 hours in warm water before sowing.
• Germination time: 2-3 days.
• Pea shoot harvest: 10-14 days after sowing (8-15 cm tall).
• Yield: about 1 cup of dried peas produces a 20 × 20 cm tray of pea shoots.
• Best uses: Cantonese stir-fries, risotto, salads — slightly earthier flavour than single-coloured peas.