Timing
Peas are a cool weather crop and grow best in early spring or fall, when the weather is mild.
For a summer harvest, start seeds indoors 3–4 weeks before your last expected spring frost.
For a fall harvest, start indoors or direct sow outdoors 10–12 weeks before your first expected fall frost.
Starting
Sow 1–2 seeds per pot, 1 inch (2.5 cm) deep. Keep soil moist (but not soggy). Germination takes 7–14 days. Thin to one plant per pot before transplanting, keeping the strongest and cutting others at the base.
Peas dislike root disruption. When time for transplant, do so carefully. Water the pot first to keep the root ball intact. Gently slide out the root ball without tugging the stem. Transplant into moist soil at the same depth as in the pot.
Growing
Transplant once seedlings are about 2–4 inches tall. If starting indoors, ensure seedlings are hardened off seedlings for 1-2 weeks before transplanting to prevent transplant shock. Gradually expose seedlings to the outdoors, starting with a few hours of shade and increasing sun exposure and duration.
Use a pot that’s at least 8–10 inches deep and 8 inches wide for each bush pea plant. A 5 gallon pot will generally suffice. If using a larger pot for multiple plants, space them 4 inches (10cm) apart.
Peas need full sun (at least 6 hours/day), though they can tolerate some light afternoon shade. Keep the soil consistently moist and water at the base to avoid leaf diseases. A short trellis for support is optional but helps keep plants upright and pods clean.
Note: Bush peas (as opposed to vining types) are short-season, one-cycle plants. They’ll flower, produce pods, and then stop relatively quickly—usually within 2–3 weeks of peak harvest. Rotate in a new batch of seedlings while temperatures remain in the pea-friendly range (below 24°C or 75°F) for continuous feasting!
Harvest
Harvest begins 50–60 days from sowing. Pick pods when they are plump but not yet bulging. Frequent harvesting encourages more pods.