|
|
Post by robertb on Dec 29, 2010 13:25:35 GMT -5
No Robertb they dident.I planted a swath of peas last spring then came the great flood ,one little plant made it then died,so it was a real miserable year for . I've had the same problem. I'd say that was down to the flood rather than any lack of bacteria. I get flash floods; I did a lot of work on my flood defences and got away with it for about five years, but then got flooded two years on the trot. It's not as bad as it was as I moved a lot of soil about, and made sure it runs straight off instead of pooling. I'm thinking of putting in raised beds though, which would solve that problem along with the waterlogging. |
|
|
|
Post by blueadzuki on Dec 29, 2010 18:36:55 GMT -5
I actually don't try and grow peas all that often. Most of the time, the transition in my area between "soil to frozen to work" and "pea killing-ly hot" is pretty abrupt say 3-4 weeks. Most of the time if I plant peas I get a lot of luxuriant leaf growth, but no actual flower set (because it get too hot) Sometimes, it stays cool long enough to get one set of peas but even them the heat usally kills off the plants while the first set is still at the green/shelling stage. This is OK if I actually just want to eat the peas, but means that I never get any mature seed back so saving is basically impossible. A few of my more "ancient" type peas (for the purpose of this thread, peas that have larger quanties of older or more "wild type" traits" go through thier grow cycle rapidly enough to make one full setting. but even these have some problems.
1. The peas that can do this are mostly the "petit pois" ones. Here I don't mean petit pois as in "regualr peas you harvest when they are still young I mean genuinely tiny peas even when mature. So the pods are usally not big enough to make much of a meal of anyway (theyre usally about half the size of a "standard" pea pod
2. Quite a few of my older peas have varios traits that make them functionally determinate, as soon as the first set matures the plant dies, regardless of condions so I usually can only get 3-4 pods per plant (and combine this with problem #1)
3. Some of the varios other traits many of them have (lots of coloring in the seed coat, lots of anti-insect compounds etc.) means that a lot of them taste pretty lousy, and might actually be dangerous to eat in large quantities (not that I ever get large quantities)
Basicaly the little ones are nice for their flowers (they mostly have the two tone purple/lavender flowers of many older peas (like Blau Capujiner except the contrast is even stronger) and not much else.
Finally I have no idea how to get it, but at one point I had a great snowpea that I got from a packet I bought in a chinese grocery store. Very productive, got tons of snow peas from it (though of couse, given my weather no mature seed which is why I don't still have it) Alas the seed company switched the pea strain the next year (It was one of those companies that simply carries a "snow pea" in their lineup with no specifcation as to what strain) All I remember (shoud anyone wish to try and figure it out) is that the flowers were red (fairly common in asian snow peas) and the matures seed (from the packet, when I planted it) was brick red as well (not so common a trait, most snow pea seeds are white skinned, same as most other modern peas)
|
|
|
|
Post by keen101 (Biolumo / Andrew B.) on Dec 29, 2010 20:16:29 GMT -5
|
|
|
|
Post by atash on Dec 29, 2010 20:20:49 GMT -5
I think peas are traditionally planted February through March here but we have quite a bit of flexibility because it stays cool a long time. In recent years it's too cool and I overheard one man say that his froze to death. I don't think they would have in my yard because I'm in a little warmer microclimate, but I'm increasingly cautious in recent years.
I grow all sorts of different types of peas including sugar-pod peas, petit pois (what most people think of as "peas" aka "sweet peas" but I don't want to confuse people with the flowers of the same name), and dry peas or "soup peas" which most Americans don't eat.
I like the afolia type peas with the tendrils that interlock so that you don't have to stake them. You just grow them an inch apart in all directions and they grow into a tangled mass that self-supports. I've got this type for several different kinds, including a yellow soup pea.
Blauschokkers is a very tall pea but it surprised me by surviving right through one summer. It also happens to have rather large, colored, pretty flowers. The pods are not really blue at least in my soil they are maroon, but they are easier to see than green pods for easier picking. The peas are oddly shaped. I'm going to try the dwarf version of it to see if I like that. I dunno tho dwarf peas don't self-support, they just don't need a tall trellis. Might actually be better to grow them full-sized as long as they need any support at all.
I eat a type of pea known as 'dao miou" (trying to transliterate that as accurately as possible which is not easy). "Peavine". The whole pea-vine is eaten as a green. Vaguely similar to spinach but with leguminous overtones and more fibrous. I'd say better. Significantly more expensive too but in local soils probably easier to grow.
|
|
|
|
Post by blueadzuki on Dec 29, 2010 20:43:04 GMT -5
No, the legumes in the picture are very clearly adzuki beans, whereas what I had was an actual pea (in Chinese I think that "pea" and "bean" are the same root word, in much the same way that the root word "gwa" can cover any cucurbit from a bottle gourd, to a cucumber, to a chayote, to a pumpkin) not that we don't do the same thing sometimes, cowpeas/crowder peas, chcikpeas,goober peas (an old name for peanuts) are all outside the genus Pisum I'm assuming that the person who you got the seed for your yellow pea from (assuming you did) has already eaten some himself at some point. I ask only becuse the description you are giving (yellow pea like flowers, perrenial, grows wild) sounds distubingly like that of Lathyrus aphaca (whose seed is mildly toxic) or Lathyrus chloranthus (whose seed is very toxic) If you can do a scan of some of the seed and post I I may be able to tell you which (or indeed if you have a real (and therfore safe) pea. |
|
|
|
Post by keen101 (Biolumo / Andrew B.) on Dec 30, 2010 0:50:41 GMT -5
hmm.. too bad. If you ever find more of those red peas, try and send me some. They sound very cool. Well, the one i have is Thermopsis divaricarpa, and is generally known as wildflower. I don't think anyone has ever tasted it. I'm aware that it may turn out to be toxic. If you know for sure, let me know. Admittedly the seeds look closer to small beans than peas, which isn't really a good sign in terms of edibility. I have my doubts that it is edible. But like i said it's more for curiosity. ....i guess it's in the lupine family. So, it's almost definitely got alkaloids. Attachments:
|
|
|
|
Post by DarJones on Dec 30, 2010 2:43:55 GMT -5
Could those red peas with red flowers be "Yakumo"?
DarJones
|
|
|
|
Post by flowerpower on Dec 30, 2010 7:08:55 GMT -5
I eat a type of pea known as 'dao miou" (trying to transliterate that as accurately as possible which is not easy). "Peavine". The whole pea-vine is eaten as a green. Vaguely similar to spinach but with leguminous overtones and more fibrous. I'd say better. Significantly more expensive too but in local soils probably easier to grow. I ate some kind of wilted pea vine at my brother's restaurant. It was pretty good.  |
|
|
|
Post by blueadzuki on Dec 30, 2010 8:35:30 GMT -5
Could those red peas with red flowers be "Yakumo"? DarJones Dunno; if anyone has any Yakumo seed around they can scan, do so and I'll see if it looks familiar. Oh so it's Thermopsis! THATS what was getting me confused, whne you said "pea with yellow flowers" I assunmed you meant something like a pea vine but with yellow flowers (I consider Thermopsis to be a lupine, not a pea). Thogh actually now that I think about it, there are a LOT of leguminous vines that fit that description. The plant I gorw I think of as "wild lentil"(which may be some sort of lentil but may also be some sort of vetch, I've never gotten enough off of them to make eating any feasible to find out) technically fits that description. |
|
|
|
Post by DarJones on Dec 30, 2010 12:07:37 GMT -5
|
|
|
|
Post by atash on Dec 30, 2010 12:59:47 GMT -5
in Chinese I think that "pea" and "bean" are the same root word
Yes, that's right, "dau". Sounds vaguely like "doe", maybe the "d" more dental than palatalized and the dipthong slightly different.
It is the same root word in "daufu", but most Americans know the Japanified version "tofu". "Fu" being an outdated word for "meat"; the modern word for meat is "rau", the "r" being not quite an "r" and not quite a "zh" or a soft "j". In-between.
You're right Chinese often uses a root word in many different idioms to cover many different items or concepts. As far as I can tell a generic "dau" (bean) is a soybean; which might be further qualified as "yellow" or "black" (soybeans come in black in Asia; I wonder if it would be worth breeding some for US latitudes as Asians think the black ones have more character...).
Mung beans are "green beans" and Adzuki beans are "hong-dau" (red beans).
|
|
|
|
Post by blueadzuki on Dec 30, 2010 18:55:26 GMT -5
in Chinese I think that "pea" and "bean" are the same root word Yes, that's right, "dau". Sounds vaguely like "doe", maybe the "d" more dental than palatalized and the dipthong slightly different. It is the same root word in "daufu", but most Americans know the Japanified version "tofu". "Fu" being an outdated word for "meat"; the modern word for meat is "rau", the "r" being not quite an "r" and not quite a "zh" or a soft "j". In-between. You're right Chinese often uses a root word in many different idioms to cover many different items or concepts. As far as I can tell a generic "dau" (bean) is a soybean; which might be further qualified as "yellow" or "black" (soybeans come in black in Asia; I wonder if it would be worth breeding some for US latitudes as Asians think the black ones have more character...). Mung beans are "green beans" and Adzuki beans are "hong-dau" (red beans). and rice beans are something along the lines of "fa-hong-dau", "little red beans". Of course it isn't really as cut and dried as all that. The chinese don't really have seperate names for the varios forms of beans becuse they often don't differentiate between the varios forms of beans at least on the market. "hong-dau does mean adzuki beans, but it is also used to cover red cowpeas. "black beans" can be black cowpeas, black soybeans, or black common beans, depending on which company you are buying them from. I once bought some seed packets of ornamental (purple)hyacinth beans in which every packet had a mixture of actual hyacynths and brown skinned common beans (and some had common beans only) and I don't think duplicity was involved. It's been a while since I bought a bag but If I went and picked up a package of green soybeans (not underripe ones green when mature ones) and a bag of mung beans and compared the chinese names on them, It would not suprise me in the least if they were written the same. A month or two ago, at a local asian supermarket I saw a pile of bags of whole grains all marked as the same item, Some contained wheat, some contained barley, and some contained waht appeared to be hulled oats. No one seemed to note the difference. Nor is this unique to China; as I mentioned in the Dolicos thread, in India "Van Dal" can mean either white hyacinth beans or white lima beans (and in fact many of the companies that export these beans switch which one back and forth, depending on what is in season) Yes I am aware that soybeans come in black in Asia; they also come in Green, (both green all over and green with black skins (thogh the latter are mostly found in "cheaper" black soybeans; good ones are generally pure yellow inside) and red, and spotted and........pretty much every beany color you can think of. Though I admit that those three are pretty much all off the colors you will see commercially (much as you are unlikey (except if you are me and specifically seek them out, to bump into an adzuki bean that isn't red or a mung bean that isn't that pale green color (I find a lot that are sort of olivey tan with black specks, but I have found the odd seeds that are brown, dark bluish green and even bright yellow/gold) and there are few commecial soybean strains that are other colors (the ony one I can think of off the top of my head is the edamame soybean "Agate" which is tan with a brown ring. Oh and Atash I think they already have bred black soybeans for these latitudes; back in the 1950's when soy breeding was still a new thing in the US. I'm actually trying out some large black Japanese soybeans this spring as thier shape intrigued me (I have never seen soybeans that were spherical before) I'll let you know how they do. |
|
|
|
Post by blueadzuki on Dec 31, 2010 18:36:46 GMT -5
Okay thanks. However assuming this picture is accurate I can say definitively that the pea I grew was NOT Yakumo. The pea I grew had red flowers, and these are purple two tone, similar to my "camo" peas (peas with a mottled skin, as is seen on the Carlin at Lativan peas' I call it "camo" since the pattern reminds me of military camoflage (I can testify that it does a GREAT job of breaking up the peas outline, if I drop one on dusty ground when sorting, I basically have to feel around to find it) |
|
|
|
Post by heidihi on Jan 2, 2011 22:31:09 GMT -5
someone told me 25 years ago that peas go in by Presidents Day ..period ..and I have had great luck every year getting really good crops of all types of peas doing this in the raised beds and around and up the fruit trees
this year it is February 21, so I will if the ground is not frozen and usually it isnt .. I will plant one of each type ..each week week between mid January and Feb 21, 2011
|
|
|
|
Post by flowerpower on Jan 3, 2011 5:29:21 GMT -5
When I first started gardening, I lived in NYC. I was told to plant peas on St Patricks Day (March 17) & potatoes on Good Friday. Those planting days do work well for that area. Up here on the mountain, the early spring weather is unpredictable. It could be 75 one day and 3 ft of snow the next. I plant peas in large containers on my deck. It takes a long time for the snow to melt in my garden. I can start at least 2 weeks earlier in containers.
|
|
