Dwarf Sugar Lace Mangetout Pea

Pisum sativum 'Sugar Lace' is a variety of sugar snap pea that produces stringless and parchment-free light green pods, filled with sweet and tasty peas. The entire pod is edible. The dwarf plants reach 75cm (30in) in height and produce fewer leaves than traditional varieties, allowing the plant to put all its energy into pod production, resulting in a particularly high yield. Its beautiful white flowers are heat resistant so will not wilt. Sow this superb variety from March to June for harvesting from June to August.

The pea is an annual vegetable plant that belongs to the Fabaceae family. It has a very ancient origin in the Near East. It is one of the oldest vegetables cultivated in Europe and Asia and was long consumed dry, crushed before cooking. Its fresh consumption is rather recent, and its nutritional and gustatory qualities make it an excellent spring vegetable.

There are many varieties. They are either dwarf or climbing (pole), producing pods filled with smooth or wrinkled round peas. They are cooked after being shelled as their parchment-like pod is not edible. Only sugar snap peas (with flat, crunchy and buttery pods) are consumed in their entirety.

In general, climbing peas are more productive but they are less early and require a 1.5 to 2m (5 to 7ft) tall supporting structure. Their harvest is easy. Dwarf or semi-dwarf peas only need a few branches (from 50cm (20in) to 1m (3ft)) as support. Some recent varieties, whose foliage is largely replaced by tendrils, support themselves, so a support is then optional.

Smooth grain peas are resistant to spring cold. They are very early or early varieties that can be sown very early under a tunnel, for example, but they do not appreciate excessive heat.

For late spring and early summer sowings, choose wrinkled pea varieties with a sweeter flavour. They tolerate heat and offer longer harvests.

Peas are much appreciated in spring, but by choosing different varieties they can be harvested over a long period, from June to September.

In cooking, peas can be consumed raw, but they are traditionally cooked to accompany meats and fish or to prepare delicious soups. They are quite high in calories as they are rich in carbohydrates. They also contain a lot of fibre, iron, and vitamins C and B9.

Peas like mild and humid climates but fear extreme weather conditions such as high heat and frost. They are also unhappy with a lack or excess of water, which weakens them and makes them susceptible to powdery mildew and the pea moth, a small caterpillar that eats the seeds.

Harvest: depending on the varieties, peas are harvested between two and a half and four months after sowing. Pick regularly, when the pods feel full. Don't wait too long as peas tend to harden as they age

Storage: fresh peas can be stored, unshelled, in the vegetable compartment of a refrigerator. They freeze very well once blanched in boiling water.

Gardener's tip: like all plants in the Fabaceae family, peas enrich the soil with nitrogen. They are part of a four-year rotation. Peas are low-nutrient-demanding plants. Peas also work very well with carrots, celery, cabbage, turnips, potatoes, and radishes as they mutually protect each other. Avoid the presence of alliums or fennels as their growth inhibits each other.