Parsley Pea is an open-pollinated pea variety from Pisum sativum with a distinctive trait: uniquely shaped leaflets that make it as valuable for garnishing as for eating. This compact grower produces harvestable pods in just 10 days, making it one of the quickest peas from seed to table. Hardy across zones 2 through 10 and tolerant of frost, it thrives in cool weather and rewards early spring planting with prolific yields. Space plants just 3 inches apart in rows 18 inches wide to maximize your harvest in even the smallest garden.
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The leaflets are genuinely ornamental, giving you edible greens that double as plate garnish. You'll be picking ripe pods within 10 days of sowing, which means succession planting is your friend if you want continuous harvests throughout spring. Its frost tolerance and ability to germinate at temperatures as low as 45°F make it one of the earliest crops you can direct sow in spring, often while snow still lingers in northern gardens.
Parsley Pea shines as both a fresh pea crop and a garnish element. The leaflets, which resemble flat-leaf parsley in appearance, make it distinctive for visual presentation on the plate. Pick the pods when the peas have visibly enlarged inside and use them fresh, or harvest the tender greens for edible garnishing.
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Direct sow Parsley Pea seeds as soon as soil is workable in spring, when temperatures consistently range between 45 and 75°F. Sow seeds at a shallow depth and thin seedlings to 3 inches apart in rows spaced 18 inches apart.
Pick pods when the peas inside have visibly enlarged, creating a bumpy outline along the pod. This typically occurs around 10 days after flowering. Harvest regularly to encourage continued production and prevent pods from becoming tough and overmature.
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