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Peas (Pisum sativum) are one of the oldest crops cultivated by humans since prehistoric times. Today, they remain an important part of Ukraine’s agricultural sector, both in industrial production and in private households. This annual plant of the legume family (Fabaceae) is valued for its high protein content, nutritional value, dietary qualities, and ability to enrich the soil with nitrogen.
There are three main types of peas: vegetable peas (sugar snap), shelling peas, and fodder peas. In household plots across Ukraine, vegetable and shelling varieties are most commonly grown for fresh consumption, canning, and freezing. Fodder peas are used in livestock farming for green mass, grain for mixed feed, and also as a green manure crop.
Peas are a cold-tolerant crop capable of growing at temperatures of +4 to +6 °C. The optimal temperature for growth is +16 to +22 °C. This makes them an ideal crop for early spring sowing, as well as for repeated cultivation at the end of summer. The growing season lasts from 60 to 100 days depending on the variety and weather conditions.
The main biological feature of peas is their symbiosis with nodule bacteria that live on their roots and fix atmospheric nitrogen, enriching the soil with it. For this reason, peas are an excellent preceding crop for many vegetable and grain crops.
The plant has an upright or semi-climbing stem ranging from 30 cm to 2 m in length depending on the variety. The leaves are pinnate, with tendrils that help the plant cling to supports. The flowers are white, pink, or purple and self-pollinating. The fruit is a pod containing 4 to 10 seeds. Under Ukrainian growing conditions, pea yields can reach 3–5 tons per hectare with proper agricultural practices.
Peas have high nutritional value: in green form they contain up to 6–7% protein, and in dry form up to 25%. They are rich in B vitamins, ascorbic acid, iron, potassium, and fiber. Because of this, peas are a strategically important crop in both agroecosystems and human nutrition.
Proper site selection and quality soil preparation are the key to a good pea harvest. This crop has moderate growing requirements, but it performs best in light, loose, and fertile soils.
Light and temperature. Peas prefer well-lit areas with maximum sun exposure. Even slight shading can reduce the intensity of growth, flowering, and pod formation. Thanks to their cold tolerance, they are sown as early as late March to early April, as soon as the soil warms up to +4 to +6 °C. In the southern regions (Odesa, Mykolaiv, Kherson), sowing is possible even in the third ten-day period of March.
Soil. Light loam or sandy loam with a neutral or slightly alkaline reaction (pH 6.5–7.5) is optimal. Peas grow poorly on acidic or heavy clay soils with stagnant moisture. If necessary, liming is carried out using dolomite flour or lime, and the soil structure is improved by adding sand and compost.
Site preparation. In autumn or early spring, the plot is dug to a depth of 20–25 cm, weeds and remnants of previous crops are removed. During digging, humus is added at 3–4 kg/m², superphosphate at 20–30 g/m², and wood ash at 100 g/m². Fresh manure should not be used, as it promotes the development of diseases.
Crop rotation and compatibility. Peas should not be grown in the same place for two years in a row. The best preceding crops are potatoes, cucumbers, beets, and tomatoes. After peas, it is advisable to sow cabbage, carrots, and onions. They combine well with corn, radishes, and lettuce. They are incompatible with onions and garlic.
Seed preparation. To improve germination and disease resistance, the seeds are warmed in the sun for 2–3 days. They may also be soaked for 12–18 hours in warm water or in growth stimulant solutions such as “Epin” or “Zircon,” then lightly dried.
Sowing technology and pea care largely determine the success of cultivation. This crop is sensitive to moisture levels and requires regular watering, loosening, feeding, and support, especially in tall varieties.
Sowing time. Peas are sown in open ground as soon as favorable weather conditions are established, usually in late March or the first half of April. A repeated sowing is possible in late June to early July for a second harvest in September. Late sowing, after mid-May, reduces yield because of summer heat.
Spacing and sowing depth. Seeds are sown to a depth of 3–5 cm in pre-moistened furrows. The distance between rows is 40–60 cm, and between plants in the row 5–7 cm. In dense sowings, the plants are poorly ventilated, which promotes disease development.
After sowing, the soil is lightly compacted. Seedlings emerge in 7–12 days, depending on the temperature.
Watering. In the initial period, peas are especially sensitive to moisture deficiency. During the stages of emergence, budding, and pod formation, regular watering is needed, 1–2 times a week depending on the weather. In dry periods, water use reaches up to 10–15 l/m². During flowering, lack of water may cause the ovaries to drop.
Loosening and weeding. After each watering or rain, loosening is essential to prevent the formation of a soil crust. At the same time, weeds are removed. At the stage of 2–4 true leaves, hilling is possible to strengthen the root system.
Supports and training. For climbing varieties, support installation is mandatory: mesh, stakes, trellises, or stretched wire. Peas cling by themselves with tendrils, but the presence of support improves access to light, ventilation, and reduces the risk of rotting in the lower part of the plants.
Peas are susceptible to certain fungal and bacterial diseases, especially under conditions of excessive moisture or dense sowing.
Main diseases:
Ascochyta blight — dark spots on leaves and stems. It is controlled with fungicides such as “Horus” and “Ridomil Gold.”
Powdery mildew — a white coating on the leaves in mid-summer. It is treated with sulfur-based preparations.
Fusarium wilt — root damage and plant wilting. Diseased specimens are removed, and the soil is treated with a fungicide.
Root rot — caused by stagnant moisture in heavy soils.
Prevention: use treated seeds, follow crop rotation, thin plants in time, and apply copper-containing products at the budding stage.
Main pests:
Pea weevil / pea moth — lays eggs in the flowers, and the larvae damage the pods. Control includes deep digging, destruction of plant residues, and biological products such as “Bitoxibacillin.”
Aphids — suck sap and transmit viruses. Spraying with tobacco infusion, garlic infusion, soapy solution, or preparations such as “Fitoverm” and “Inta-Vir” is used.
Thrips and leaf rollers — damage young leaves. They are controlled with insecticides.
Regular inspection of the crop at the budding stage is essential for timely detection of problems.
Timely harvesting is an important stage that affects product quality, especially when growing vegetable peas.
Harvesting time:
Green peas (milk stage) — 50–70 days after emergence, when the pods are full but still soft. They are harvested every 2–3 days.
For dry grain — when the pods have turned yellow and dried out. It is important to harvest before they split open.
Overripe pods become hard and lose their flavor.
Yield. From 1 m², it is possible to obtain up to 1–2 kg of green peas or 300–500 g of dry peas. Under industrial conditions, yields reach 3–5 t/ha.
Storage:
Green peas quickly lose their flavor qualities, so they are frozen or canned on the day of harvest. Before freezing, blanching for 1–2 minutes is recommended.
Dry seeds are thoroughly dried at +30 to +35 °C and stored in fabric bags in a dry room with humidity not exceeding 13%.
To obtain seed for future planting, the best plants are selected, marked, and the pods are harvested at full maturity.
Peas are a versatile, useful, and easy-to-grow crop for Ukrainian conditions. They provide a tasty and nutritious harvest, improve soil structure, contribute to higher yields of subsequent crops, and do not require complicated care. They are ideal for both beginners and experienced gardeners.
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