Nieve de Sevillia Snow Pea is Back in Stock
Our son LOVED snacking on the peas this summer, especially the Nieve de Sevilla snow peas. I get it, Nieve de Sevilla are sweet and super tender. And lucky for him they have a long harvest window, staying tender even as the peas inside begin to plump up.
I originally got these seeds from my sister Katie, who purchased them at a market in Sevilla, Spain. There they were handed to her expertly and rustically wrapped in piece of newspaper with no variety name. I grew them out and loved them, and with no variety name I have been calling them ‘Nieve de Sevilla’ or snow of Sevilla. If you have have an association with Spanish peas, and/or might have information about their true variety name, please let me know!
Quick facts about this rare variety
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Large seeds and pea pods
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Heat tolerant
Pisum sativum
80 days, climbing, snow pea. Edible pod pea variety found at a market in hot Sevilla, Spain. Mildly sweet and large pods are borne on tall, 3’ vines. More heat tolerant than other snow pea varieties and very productive. We call this variety after the city we found it in.
Snow peas are a good source of fiber and protein and are popular in both East Asian and European cuisines. We love cooking them simply- stir frying them in butter and salt and eating them with our fingers. Leave them on a little longer for blackened snow peas, or add cream for creamed snow peas.
How to grow peas:
Peas love a crowd, sow 1” apart along as soon as the ground can be worked in spring. Peas can tolerate frost and even freeze down to around 27 degrees F. Plant 1” deep at the base of a trellis such as a fence or net strung between two posts as vines grow tall. Plants will bear longer if planted early and pods are picked regularly before peas begin drying down.
