Snap Pea
Spring Blush Pea is a bi-colored green snap pea with a striking personality: its pods blush purple as they mature, and its flowers bloom in a charming purple and white. Ready to harvest in 70 days, this annual thrives in full sun and reaches maturity quickly enough to fit into spring and early summer gardens. The real gift here is its productivity, the tendrils are edible too, giving you multiple harvests from a single plant. If you want to grow something that looks as beautiful as it tastes, this variety delivers.
Full Sun
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Annual
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The bi-colored pods that shift from green to blushed purple create a visual surprise every time you step into the garden. Purple and white flowers appear before the pods develop, adding ornamental appeal to what could be just another vegetable patch. The edible tendrils mean you're harvesting from multiple parts of the plant, stretching the season's yield and rewarding you with tender, delicate greens alongside the snap peas themselves.
Spring Blush Pea shines as a fresh snap pea, eaten raw straight from the garden or added to spring salads while the pods are still tender and the color shift is dramatic. The edible tendrils work as delicate microgreens in salads or as a garnish for composed plates. Lightly steamed or stir-fried, the pods develop even deeper color and a slightly sweeter profile as the purple intensifies.
Direct sow Spring Blush Pea seeds in early spring as soon as soil is workable, or in late summer for fall harvest. Plant seeds into moist soil in full-sun locations.
Begin harvesting when pods reach full size but while they're still tender, typically around 70 days from sowing. Snap peas are best picked before the seeds inside swell too much, when the pods are crisp and the color is vibrant (green with purple blushing). Check plants every few days during peak season, frequent harvesting encourages more flowering and pod production. Harvest the tendrils once they're a few inches long and still tender; pinch them off gently to avoid damaging the main vine.
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