Snap Pea

$4.49

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Snap peas aren’t a traditional Indian seed — but they’ll feel instantly familiar. They come from the same pea family as the beloved matar, yet instead of shelling the peas, you eat the entire pod. The pods are crisp, sweet, and tender, with no leatheriness or strings. You can pick them young and enjoy them whole — raw, steamed, or tossed lightly in oil and spices.

I include snap peas in our collection because they’re one of my favorite things to grow in California. They climb beautifully, produce for weeks, and are just plain fun to eat. When I’m working in the garden, I love grabbing a few straight off the vine — a fresh, crunchy snack that tastes like spring itself. Kids and adults alike end up collecting handfuls over the week.

Why Indian Gardeners in California Should Grow It

Indian gardeners will recognize the taste and look of matar vines right away, but with a delightful twist — no shelling required! The pods are plump and tender, offering the sweetness of fresh peas with the convenience of an edible pod.

  • Familiar yet fresh: A close cousin of matar, but eaten pod and all.

  • Perfect for snacking: Light, crunchy, and refreshing right off the vine.

  • Ideal for California’s cool season: Grows beautifully from fall through early spring.

  • Fun for family gardens: Fast germination, quick harvests, and easy for kids to pick and eat.

These plants climb vigorously and reward even beginner gardeners with a generous harvest. The more you pick, the more they produce — a trait Indian gardeners appreciate in high-yield backyard crops.

Growing Information

Snap peas thrive in full sun and cool weather. They love California’s mild winters and spring days. Sow seeds directly in the garden about 1 inch deep and 2 inches apart, along a trellis or net for support. Keep soil evenly moist until germination, which takes 7–10 days in soil between 55–70 °F (13–21 °C).

As vines climb and flower, continue watering regularly, but avoid waterlogging. Peas dislike heat — once temperatures rise above 85 °F, they’ll slow down and stop flowering — so aim for fall, winter, or early spring sowings in inland areas.

Harvest pods when they’re full and glossy but still tender. Frequent picking keeps the plants productive and sweet.

Harvest & Use

Eat the pods whole — raw, steamed, or quickly sautéed with a pinch of salt and spice. They add crunch and color to sabzis, stir-fries, salads, and fried rice. Or just snack on them fresh while you garden — no peeling, no prep, just crisp, sweet bites of green.

Snap peas store well for several days in the fridge, making them a family favorite for easy snacking.

Quick Facts

  • Botanical name: Pisum sativum var. macrocarpon

  • Common name: Snap Pea / Sugar Snap Pea

  • Type: Cool-season vegetable

  • Sun: Full sun

  • Days to germination: 7–10

  • Days to maturity: 60–70

  • Sowing depth: 1 inch (2.5 cm)

  • Spacing: 2 inches apart; thin to 4 inches

  • Support: Provide a trellis or netting

  • Water: Keep evenly moist, not soggy