Pea Family

  Peas—Photo credit: MG Gia Parsons  Beans—Photo credit: MG Gia Parsons

Photo credits: MGs Heidi McKibbin-Cooper (pole beans) & Gia Parsons (peas & beans)

Early Spring Vegetables:

Peas, Hardy Greens, Carrots and Radishes

Peas not only provide nourishing and delicious food for us to eat, legumes fix nitrogen and serve a valuable role in crop rotation. Topics for this class include variety selection, what “open pollinated (OP)” means, cultural requirements, container growing, fertilizer needs, seed saving and the consequences of saving seed from hybrid varieties, major diseases and pests, as well as pest management techniques.

Leafy greens can be crisp or tender, bitter or sweet, tangy or pungent. They can be eaten raw or cooked and are full of fiber. Many prefer cooler weather. Lettuce, spinach, Swiss chard, beet greens, kale, arugula, mesclun mixes, and mache will grow and mature during the cool weather of spring and early summer, and many can even grow in partial shade.

Root crops covered in this class include carrots, parsnips, beets, rutabaga, turnips, and radishes. In Western Washington, some members of the Cabbage Family are cool weather vegetables that are among the first to be planted each year, as early as March for transplants and April for direct seeding.

  • Vegetables: Growing Green Peas in Home Gardens — WSU Extension Publication FS116E, a free 4-page download PDF, recommends pea types and cultivars, gives planting and maintenance advice, and offers strategies for pest management.
  • Vegetables: Growing Green Beans in Home Gardens — WSU Extension Publication FS088E, a free 3-page download PDF, gives guidelines on selecting types of green beans to plant, planting and maintenance advice, and strategies for pest management.
  • Vegetables: Growing Dry Beans in Home Gardens WSU Extension Publication, a free 7-page download PDF, gives guidelines on selecting types of dry beans to plant, planting, watering, controlling weeds, harvesting, and managing pests.

Updated Dec. 30, 2021




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