Thomas Jefferson regularly planted Marrowfat
Peas at Monticello, sometimes twice a year during
his retirement from 1809-1826. They ripened later
than other garden peas, June 13 in 1820, and were
generally eaten dried or made into soups. Garden
peas enjoy cool, moist conditions, and should be
planted 4"-6" apart in sunny, fertile garden loam a
month before the last spring frost date. Monticello
gardeners sow them in rows, and support the twining
vines with 4' high branches, or “pea sticks.” Harvest
in late spring when the pods are plump and tender,
or leave on the vines to dry if your goal is a soup pea.
65-70 days to maturity.
Approximately 14-20 seeds per pack.