Peas and wrinkled peas already dry perfectly in the pods. After the harvest, the further procedure depends on the planned use. Nobody has to accept any loss of quality.
Peas dry for consumption or as seeds
The most important premise for first-class dried peas is the harvest when they are fully ripe. Then proceed as follows:
- Shell the peas, wash and blanch briefly
- quenched with ice water, they retain their fresh green colour
- Dry on a baking tray in the oven for 6 hours at 50 degrees top and bottom heat
- optionally air-dry for 5 days
Alternatively, leave the kernels in the pods. Spread the peas out to dry in an airy place under the roof. Then you thresh the vegetables in the traditional way. The result is high-quality seed for the next gardening season.
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
- as a free PDF file to print out yourself