The snap pea is a cool season legume. It may be planted in spring as early as the soil can be worked. Seeds should be planted apart and deep in a band. It tolerates light frost when young; it also has a wider adaptation and tolerance of higher temperatures than some other pea cultivars. Snap peas may grow to or more, but more typically are about . They have a vining habit and require a trellis or similar support structure. They should get 4–6 hours of sunlight each day. Plant pea seeds in soil with a pH of between 5.8 and 7.0 for best results.
Cultivars Below is a list of several snap pea
cultivars currently available, ordered by days to maturity. Days to maturity is from germination to edible pod stage; add about 7 days to estimate shell pea stage.
Amish Snap is the only true heirloom snap pea.
PMR indicates some degree of
powdery mildew resistance;
afila types, also called semi-leafless, maintain an erect, interlocked, plant habit that allows good air movement through the canopy and reduces risk from lodging and mold.
Production Commercial snap peas for export are produced in
Peru,
Guatemala,
Colombia,
Zimbabwe,
Kenya and
China. == Uses ==