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Any ideas..those little boxes with the soaker tablets in cost a fortune here. Could I use them for sowing.Xx jeannine

See :http://www.dtbrownseeds.co.uk/Peas-Beans/Pea-Seed_2/Pea-Mushy-Maro-Seeds.html#.VJ7lVpAA4

 Peas from the mushy pea packets was all my dad used many years ago and we had some great peas ...But I don't  know if theres been a change in the way  their dried in recent years that could stop them from germinating

kabuki is the pea that is used mostly in industry for musypeas hope this helps

Any large wrinkle seeded shelling pea seed - the so-called marrowfats.

I guess this type is in the packet.  There is no reason why they should not germinate.  As they were industrially combine harvested, the plants are likely fairly short and most likely need no support. 

As this is a commercial pea, chances are that all the pods will ripen at the same time to allow for one harvest, rather than a succession of picking.  This may not give you the biggest harvest you could have (farmers work on economy of scale and fast turn-around), but there is no reason why you would not have a reasonable harvest.

Like brownthumb2 said, it has been done and I have heard reports of it quite recently, including from a gardener who used packet peas closely spaced in a seed tray for pea shoots and got several cuts of one sowing, but that is quite another use for packet peas. 

I have grown Leo processed peas successfully for pea shoots took down yes you can get a few cuts from one tray.

:)

Not sure what I was typing before but I think it should have been something like ...
I have grown Leo processed peas for pea shoots and yes you can get a few cuts of shoots from one sowing.
😳

Thanks gang. I have been doing a fair bit f googling and I did find a UK supplier of Maro but won't ship here, I also found Kabuki info but no supplier.. I think I am going to have to try growing them from the commercial Batchelors packet and see what happens.I did learn that they are a different type of pea.. with a different Latin name.. amazing this googling LOL

XX Jeannine

Quote from: Jeannine on March 19, 2016, 22:15:16
.I did learn that they are a different type of pea.. with a different Latin name.. amazing this googling LOL

XX Jeannine

What was the other species with the other latin name please? 

Hi Galina, from my scrap of scribbled paper with the coffee cup ring on it I think it reads the following.

Types of peas..
Pisum Sattivum var. sativum..the common garden pea
    "         "          "    medullane.. the so called marrowfat pea
    "         "           "   saccharatum or axiphium the sugar pea
     "        "          "    arvense..smooth seed for field crops

I think that is what it says, found it on the net somewhere just the day before yesterday.

I then looked up the marrowfat one to get the names of some varieties.

XX Jeannine

Thanks Jeannine, yes pisum sativum medullare is the standard wrinkle seeded large shelling pea.  My mistake - I thought you meant that the mushy pea is a different species to any other pea.

I had never appreciated that the bicarb tablet added during soaking is what makes the pea mush, not long cooking time.  No wonder I never had any turn to mush here.  Learned something new. 

So, if you grow your own from the packet seed, you will need to add bicarb to the dried seeds when they are being reconstituted or they won't mush when cooked later.   

I would go for one of the tall peas, simply because the quantity of pods harvested must be much greater, but there is less work with shorter peas that don't need staking.  Good luck growing them from the packet.  But if you'd like any of the tall varieties, give me a shout and I'll send you some.   

Thanks Galina, I have  Champion of England and Alderman as tall ones then Douce Provence and Hurst Green Shaft as shorter ones..then I have a small collection of rarer ones that you all started me with a few years ago but not many as I  left my community garden plots with a whole 22 foot row of assorted heirlooms I planned on saving seed from  and then didn't get any as it was too early when I gave them the plots up.

Thank you, I will plant a few of the Batchelor ones too and see what happens.

XX Jeannine

Oh, is it the fact that they are cooked with bicarb that makes them taste so horrible to me? ;)

Good luck with them Jeannine and let us know how the project is going.  Just wondering, my Douce de Provence seed is round seeded rather than wrinkle seeded, maybe they would not be suitable. 

Are you sensitive to baking powder in cakes and soda bread too, Silverleaf?  That's mainly bicarb. I can't taste it in mushy peas, but have never paid attention to it particularly because I didn't know.   

I actually prefer to blend cooked frozen peas to make mushy peas

Quote from: galina on March 21, 2016, 10:55:54
Are you sensitive to baking powder in cakes and soda bread too, Silverleaf?  That's mainly bicarb. I can't taste it in mushy peas, but have never paid attention to it particularly because I didn't know.   

No, not really. I was just wondering aloud, trying to work out how I can love fresh peas but hate mushies!

Well I bought Batchelors  dried peas in a box. I put some on damp tissue and they have almost all sprouted so I am going to sow them..problem is does anyone have any idea what height they will grow.. I am presuming short if grown commercially but if someone has done it would they let me know.

XX Jeannine

Depends on the nutrients in the soil will play on factor of size of plants. From experience I  would say about four and half feet approx.

Mushy peas and soup peas are ones meant for drying and storing for eating in the winter the same way you would with drying beans - the main difference is that they're very starchy with little sweetness even when picked young and eaten fresh.  I've tried Latvian soup peas, Boddingtons and this year I'm having a go at black badgers.  Both Boddington's and the Latvian ones make a tallish plant about 5 foot high as they're older varieties.  By the way Black Badger and Latvian soup peas are not the regular green ones but are brown with a pretty mottled pattern on the pea and are the type used to make the traditional west midlands version of mushy peas known as grey peas due to the colour they go when cooked!

Black Badger Peas never heard of them sound interesting. Where did you get the seeds from?