‘Priyanka Culinary’ Grasspea

Lathyrus sativus

Grasspea has saved millions of lives.

When drought has meant other crops would fail, the people of Africa, India, and elsewhere have relied on grasspea’s drought and heat tolerance to fill their pantries and stave off starvation.

Tardigrade Seeds is excited to offer Priyanka Culinary Grasspea, the first in a series of culinary grasspea varieties – and a North American first. We call this a “culinary” grasspea as it’s completely safe to eat, unlike old grasspea varieties.

This pulse crop produces high-protein dry peas that can be used in a variety of dishes: stews, soups, humus, casseroles and more.

This grasspea features a delightful range of white to blue flowers that are beloved by native bees. Peas are uniquely angular in a wide diversity of colours I think of as earthy gems.

Growing:

Grasspea is a multi-vine plant growing to over 8’ long under good conditions. It can be grown on the ground in a sprawling manner or up a trellis. Harvest is easiest if grown in rows on the ground.

Direct seed early- to mid-spring in an area that receives full sun. Plant 2–3” apart, 1/2” to 1” deep. Harvest whole plants when at least 75% of pods have dried to a tan colour. Dry whole plants further (outdoors if humidity doesn’t get too high, indoors with a fan otherwise), until plants are very dry and crunchy. Stomp on plants or use hands to break pods open. Blow away chaff. Additional nitrogen early will increase yield and adequate potassium ensures plump peas.

Dry growing (growing without irrigation):

We have had substantial success dry growing grasspea. In fact, our best harvest so far was grown in sandy soil in our unheated greenhouse without irrigation or fertilizer. Choose well-structured soil and space plants wider if dry growing.

We are indebted to ICARDA for their work to support the food security of those living in arid regions and for their work on culinary grasspea. We also deeply thank Dr. Priyanka for her support to bring these varieties to Canada.