Pea seeds

Peas are one of the most important types of green legumes rich in iron and proteins, and one of the components of international dishes. They are cultivated because they contain root nodules that fix atmospheric nitrogen. They are climbing trees that require preparation of a space for them. Scientific name: Pisum Sativum. Other names: Bessala, Jilbana, Bazalia. Family: Leguminosae. Native origin: Southwest Asia. Fruit: Comes in the form of pods inside which are green round peas. Pea cultivation and environmental conditions: Peas are considered winter plants, and their fruits and growth are affected by high temperatures. They can be cultivated at any time of the year outside these weather conditions and climate inside greenhouses. Soil and fertilizer: Peas succeed in all well-drained soils, except salty or alkaline soils, and need fertilizer rich in potassium and phosphorus. Irrigation method: Watered heavily during the initial germination stage, then gradually reduced, taking into account weather conditions, soil moisture, and the plant’s climatic conditions. Sun exposure: Exposed to full sunlight. Propagation: By seeds. Planting time: From October to December. Harvest time: Peas are harvested after the pods swell, which is between 55 to 70 days from planting, and the harvesting duration varies depending on the variety and climatic conditions. Height: Can reach up to one and a half meters. Leaves: Compound, containing a quantity of protein. Benefits of peas: Very rich in protein, rich in phosphorus, iron, and magnesium, helps prevent Alzheimer’s disease, relieves joint pain, boosts the immune system, and protects against heart diseases. It helps keep the stomach safe from cancers. Peas may be affected by diseases such as root rot, powdery mildew, red spider mites, and others, which are treated immediately with suitable pesticides for each disease.