Tendril Pea is a gray-green pea shoot variety that belongs to the Fabaceae family and thrives across hardiness zones 3 through 11. This compact, open-pollinated cultivar reaches harvest maturity in just 7 to 14 days, making it one of the fastest crops you can grow indoors or outdoors. The defining feature is its delicate tendrils, which give the shoots visual appeal and culinary interest. Frost-tolerant and adaptable to both greenhouse and outdoor growing, Tendril Pea rewards quick-turnaround microgreen cultivation with tender, flavorful shoots.
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3-11
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Moderate
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Gray-green shoots crowned with distinctive tendrils distinguish Tendril Pea from standard pea microgreens. The exceptionally short harvest window of 7 to 14 days means you can sow and cut in less than two weeks, perfect for commercial microgreen operations or home gardeners seeking rapid turnover. Its frost tolerance and wide hardiness range (zones 3 to 11) give it flexibility across nearly every climate. The compact growth habit and success in controlled indoor environments make it equally at home in a greenhouse flat or on a sunny windowsill.
Tendril Pea is grown specifically for its tender young shoots, harvested at 3 to 6 inches tall and used as a microgreen. The shoots, complete with their characteristic tendrils, add visual elegance and a fresh, delicate pea flavor to salads, grain bowls, sandwiches, and garnish applications. The entire aboveground shoot is edible and commonly used in professional kitchens and home cooking where microgreens command attention as both flavor and presentation element.
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Soak seeds for 8 hours using fresh water (do not reuse water). Fill flats or trays with 1 to 1.5 inches of soilless media and sow seeds thickly, pressing them lightly into the soil. Cover with an inverted tray to create darkness and maintain moisture. Keep at 65°F (18°C) or warmer. After 2 to 3 days, when germinating seeds lift the tray upward by an inch, remove the inverted cover. Mist regularly or use bottom watering to keep media consistently moist without waterlogging.
Direct sow thickly in outdoor beds or containers when soil temperature reaches 45°F (7°C) or higher. Soak seeds for 8 hours before sowing. Plant in soil with pH 6.0 to 7.5 and keep consistently moist during the brief 7 to 14 day growing period.
Cut shoots just above the soil line using a sharp knife or scissors when they reach 3 to 6 inches tall, or according to your preference for tenderness and yield. Harvest occurs rapidly, typically within 7 to 14 days of sowing. The presence of well-developed tendrils indicates shoots are ready to cut. Place harvested shoots immediately into plastic bags or sealed containers and refrigerate to maintain freshness and texture.
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