The snow peas are a variety of peas whose pods and seeds are eaten at the same time. To feast on it to satiety, put it in your vegetable garden.
From the fabaceae family, the gourmet pea or "mange-tout" is a refined vegetable that Louis XIV already loved. Today, it is also appreciated for its nutritional qualities: it provides fiber, vegetable proteins and vitamins.
In the vegetable garden, it adapts to most soils, but avoid excessively wet and chalky soils. Like other legumes, it sets a good precedent for a demanding crop, as it fixes some of the atmospheric nitrogen in the soil.
Choose heirloom varieties such as 'Ram's Horn', which is vigorous and productive, or 'Forty Day Peas' earlier and tender. Sow as soon as the soil warms up, and if you can, start in a tunnel to hasten emergence. The sweet peas need air and light: leave a space of 3 to 5 centimeters between each seed and bury it 5 centimeters deep. Space two rows 50 to 75 centimeters apart depending on whether they are dwarf or rowing varieties.
As soon as the peas are vigorous enough, mound them and set up a sheep screen supported by stakes to let the tendrils of dwarf or rowing varieties hang onto them.
To avoid chemical treatments ...
Weed and water if the weather is dry then mulch as soon as the feet are sufficiently developed. After three months, harvest your peas twice a week to prevent the pods from hardening. From the first heat, if the plants become sensitive to powdery mildew, remove the affected parts or subjects and spray with sulfur flower.
To avoid green aphid, pea sitone, midge or other enemies, apply these three principles: sow early, space your plants well and above all, never reseed this vegetable in the same place for five years.