Description
Pea Roveja
Pisum sativum var. arvense
Dry pea. Mottled seeds of various colors, red, brown, gray or green. 1,50 meter high. Need a support. Two-tone pink and violet flowers. Native to the Sibillini mountains in southeastern Umbria, Italy. Also known as Wild Pea of Umbria. Traditionally cooked in soups, stews or ground into flour to make a cheese polenta called Farrecchiata. Also used as a forage pea. 100 days to maturity.
Full sun to part shade. Well drained soil. Direct sowing from 5 weeks before last frost. 2 cm deep. 10 cm between plants.
Germination: 99% in December 2024
Ecological seeds produced at Catherine’s Ornamental Garden
https://www.fondazioneslowfood.com/en/slow-food-presidia/civita-di-cascia-roveja/
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