Wild Pea, Roveja
Product Description: (Pisum sativum) Roveja, the Wild Pea of Umbria, isn’t just eye candy — it’s a hearty staple crop grown by the peasants and shepherds of Italy’s Sibillini Mountains since the Neolithic age. Until recently, that is…
Like so many other historic varieties, Roveja fell victim to the advent of modern agriculture in the mid-20th century. Its sprawling vines hug the ground too closely for mechanized equipment to reach them. Even today, traditional hand-held scythes are the most commonly used harvesting tool among those who still grow it.
Many researchers consider Roveja to be the ancient ancestor of all modern peas, yet its slide into total obscurity was a near-certainty until the Slow Food Ark of Taste recognized this variety’s need for preservation — not only as an ancient relic of food history, but also for its rich flavor (akin to fava beans), resilience, and wildly impressive nutritional profile.
Growing Information: Direct sow in full sun as soon as the soil can be worked in the spring. Sow 2.5 cm (1 inch) deep and 5-10 cm (2-4 inches) apart. Trellising is not strictly necessary but can result in better yield and make harvesting easier. For best results, plant double-rows spaced 30cm (12 inches) apart with a trellis down the middle.
How To Save Pea Seeds
Leave the pea pods on the vine until brown and brittle. Make sure that your plants receive adequate airflow to prevent mold growth during the drying process. However, a small amount of mildew spotting on the outside of drying pods is no cause for concern. Once dry, harvest the seed pods and crack them open. Sort out any damaged, underdeveloped, or infected seeds. Continue drying if needed then store them in a cool, dry location until use.
Product Description: (Pisum sativum) Roveja, the Wild Pea of Umbria, isn’t just eye candy — it’s a hearty staple crop grown by the peasants and shepherds of Italy’s Sibillini Mountains since the Neolithic age. Until recently, that is…
Like so many other historic varieties, Roveja fell victim to the advent of modern agriculture in the mid-20th century. Its sprawling vines hug the ground too closely for mechanized equipment to reach them. Even today, traditional hand-held scythes are the most commonly used harvesting tool among those who still grow it.
Many researchers consider Roveja to be the ancient ancestor of all modern peas, yet its slide into total obscurity was a near-certainty until the Slow Food Ark of Taste recognized this variety’s need for preservation — not only as an ancient relic of food history, but also for its rich flavor (akin to fava beans), resilience, and wildly impressive nutritional profile.
Growing Information: Direct sow in full sun as soon as the soil can be worked in the spring. Sow 2.5 cm (1 inch) deep and 5-10 cm (2-4 inches) apart. Trellising is not strictly necessary but can result in better yield and make harvesting easier. For best results, plant double-rows spaced 30cm (12 inches) apart with a trellis down the middle.
How To Save Pea Seeds
Leave the pea pods on the vine until brown and brittle. Make sure that your plants receive adequate airflow to prevent mold growth during the drying process. However, a small amount of mildew spotting on the outside of drying pods is no cause for concern. Once dry, harvest the seed pods and crack them open. Sort out any damaged, underdeveloped, or infected seeds. Continue drying if needed then store them in a cool, dry location until use.
Product Description: (Pisum sativum) Roveja, the Wild Pea of Umbria, isn’t just eye candy — it’s a hearty staple crop grown by the peasants and shepherds of Italy’s Sibillini Mountains since the Neolithic age. Until recently, that is…
Like so many other historic varieties, Roveja fell victim to the advent of modern agriculture in the mid-20th century. Its sprawling vines hug the ground too closely for mechanized equipment to reach them. Even today, traditional hand-held scythes are the most commonly used harvesting tool among those who still grow it.
Many researchers consider Roveja to be the ancient ancestor of all modern peas, yet its slide into total obscurity was a near-certainty until the Slow Food Ark of Taste recognized this variety’s need for preservation — not only as an ancient relic of food history, but also for its rich flavor (akin to fava beans), resilience, and wildly impressive nutritional profile.
Growing Information: Direct sow in full sun as soon as the soil can be worked in the spring. Sow 2.5 cm (1 inch) deep and 5-10 cm (2-4 inches) apart. Trellising is not strictly necessary but can result in better yield and make harvesting easier. For best results, plant double-rows spaced 30cm (12 inches) apart with a trellis down the middle.
How To Save Pea Seeds
Leave the pea pods on the vine until brown and brittle. Make sure that your plants receive adequate airflow to prevent mold growth during the drying process. However, a small amount of mildew spotting on the outside of drying pods is no cause for concern. Once dry, harvest the seed pods and crack them open. Sort out any damaged, underdeveloped, or infected seeds. Continue drying if needed then store them in a cool, dry location until use.
