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Pea Shoots Sowing Instructions
Planting Depth:1/8”
Seed Spacing:1/4”
Days to Germination:5-10 days
Germination Temperature:60°-70°F
Shoot Shelf Life:1-2 weeks
Unlike most sprouts, Pea Shoots are grown in shallow flats of soil in bright sunlight. When the stems are 4 to 10 inches tall with small leaves and tendrils, munch on them raw, toss them into salads, lightly sauté them or make Pea Shoot Pesto for a wonderfully fresh, sweet and delicate Pea flavor! To speed germination, soak the dried Peas in lots of water for 24 hours before sowing. The peas will swell and double in size. Fill a shallow tray or flat with moist all-purpose potting mix up to about an inch below the rim of the container. Avoid any potting medium that contains chicken or cow manure, as it can harbor harmful bacteria. Drain the Peas and spread them across the surface of the soil, with the Peas about 1⁄4" apart. Press the Peas into the soil surface gently to ensure good contact between the Peas and the soil. Water the soil again gently, with a mister or gentle watering can, taking extra care to not overwater if the tray does not have drainage holes. Cover the tray with another flat or a piece of dark plastic to keep the Peas in the dark and conserve moisture. Place the tray in a warm spot indoors or in a shady spot outdoors until the Peas begin to sprout, in about 2 to 3 days. Check the flat regularly for signs of growth. Water lightly whenever the soil surface feels dry. As the Peas sprout, uncover the flat and move it into brighter light. Begin harvesting when the sprouts are 3" to 4" tall up to about 10" tall, depending on how tender or small you prefer them. Cut the shoots 1" to 2" above the surface of the soil, avoiding any contact between the harvested shoots and the soil surface. Eat them right away or store the shoots, dry and unrinsed, in plastic bags in the refrigerator for up to 2 weeks. Rinse them thoroughly just before use.
Countertop Sprouts Gardening
Planting Depth:1/8”
Seed Spacing:1/4”
Days to Germination:5-10 days
Germination Temperature:60°-70°F
Shoot Shelf Life:1-2 weeks
Unlike most sprouts, Pea Shoots are grown in shallow flats of soil in bright sunlight. When the stems are 4 to 10 inches tall with small leaves and tendrils, munch on them raw, toss them into salads, lightly sauté them or make Pea Shoot Pesto for a wonderfully fresh, sweet and delicate Pea flavor! To speed germination, soak the dried Peas in lots of water for 24 hours before sowing. The peas will swell and double in size. Fill a shallow tray or flat with moist all-purpose potting mix up to about an inch below the rim of the container. Avoid any potting medium that contains chicken or cow manure, as it can harbor harmful bacteria. Drain the Peas and spread them across the surface of the soil, with the Peas about 1⁄4" apart. Press the Peas into the soil surface gently to ensure good contact between the Peas and the soil. Water the soil again gently, with a mister or gentle watering can, taking extra care to not overwater if the tray does not have drainage holes. Cover the tray with another flat or a piece of dark plastic to keep the Peas in the dark and conserve moisture. Place the tray in a warm spot indoors or in a shady spot outdoors until the Peas begin to sprout, in about 2 to 3 days. Check the flat regularly for signs of growth. Water lightly whenever the soil surface feels dry. As the Peas sprout, uncover the flat and move it into brighter light. Begin harvesting when the sprouts are 3" to 4" tall up to about 10" tall, depending on how tender or small you prefer them. Cut the shoots 1" to 2" above the surface of the soil, avoiding any contact between the harvested shoots and the soil surface. Eat them right away or store the shoots, dry and unrinsed, in plastic bags in the refrigerator for up to 2 weeks. Rinse them thoroughly just before use.
Countertop Sprouts Gardening
