Tendril Pea Shoot Seed

Where to grow

Grow shoot trays in a greenhouse, indoors under lights, or outside once days hold around 65°F (18°C).

Soaking

Steep the seed in water for about 8 hours before sowing, then pour that water away rather than reusing it.

Sowing

Fill flats with 1–1½" of soilless mix. Spread the soaked seed densely over the surface, press it gently into the mix and lay an empty tray upside down on top.

Germination

The cover tray stays on for 2–3 days, until the sprouting seed lifts it by an inch or so; then remove it.

Watering

Mist the trays often, or water from below with a leak-proof tray. In warm weather, when mold is more likely, watering from below is the safer method.

Blanching

For pale, tender shoots, keep the trays in a dark place while they grow.

Seed hulls

As the shoots come up, run a hand or a plant stake lightly over the tops to knock seed coats off the leaves. Pick off any that stay on, and pull out shoots with stubborn hulls before harvest.

Days to harvest

Most shoots are ready 7–21 days from sowing; each variety lists its own range.

Harvest

With a sharp knife or scissors, cut just above the mix once shoots are 3–6" tall, or at the size your customers like. Pack in bags or lidded containers and refrigerate straight away.

Scientific name

Pisum sativum

Seeds per lb.

About 1,900 on average.