Peas useful properties
Vegetable peas is Shelling and sugar.Valves beans shelling peas have a hard layer of parchment, so write only consume grain.Pea Shelling varieties have round and bright.In sugar snap peas, hard parchment layer is not, so it can be used to write entirely with flaps.Corn sugar varieties have wrinkled and green.Sugar varieties are used for the preparation of canned green peas.
Especially prized varieties of pea brain.In addition, there are blade varieties, with broad, fleshy blade, -That it and uses in writing, without waiting for the peas.Shoulder varieties used in soups, mashed potatoes, and the shovels fried, stewed.
in the garden of any sort peas planted for consumption raw, which remove the filled, but still quite green pods.Incidentally, the root system is weak and pea pods shoot carefully, holding the stem with one hand, so as not to pull the plants out of the soil of the pod.
Peas is early maturing (about 55 days after emergence), middle-early (about 65 days), mid (about 75dney) Middle-(about 75
peas prefer a sunny location, a fertile, loose, moisture capacity of the soil and does not like dense clay, acidic soil.
All kinds of peas rather cold-resistant, so they must be sown very early.Sow peas without presoaking, dry beans, in moist soil at a depth of 5 cm. In this case, pea grains are in the same mode with soil.If the soil is moist, the grains swell slowly, taking moisture from the soil.
when planting soaked peas in dry weather topsoil may dry up, and it will start to take away the grain moisture.Peas can be lost.Peas sown dry seeds, will simply cease to swell and "perezhdet" dry period.Furthermore, the slow swelling of the soil peas beneficial to its development.Seedlings appear later than the soaked peas, but the yield is higher.Since
pea roots nodule bacteria live which transform the nitrogen in the soil air of nitrogen, the nitrogen dressing peas, like all legumes, is not needed.But peas requires high content of potassium in the soil.In addition, he is very responsive to the introduction of the soil minerals.You can just add at sowing in the soil fraction powder fertilizer AVA (1 h. Spoon of fertilizer per meter landings).In this case, you can not make anything else.Either the day before landing on each square meter have to make a bucket of compost, 1 tbsp.spoonful of superphosphate and potassium, a glass of dolomite or 2 cups of ash.
The soil should be slightly dug to a depth of 12-15 cm, smooth and well-watered.The next day, pour the soil again, the board edge to make grooves depth of 5 cm at a distance of 20 cm from each other and spread out on 2 pea every 10 cm. Then sprinkle the furrows soil and seal the board.Before the emergence crops better cover old film to heat and moisture are not left out of the soil.
Seedlings appear in about 10-15 days.So they did not burn, immediately remove the film.Great damage pea shoots can cause the birds, so the support under the peas must be installed immediately before planting - they scare off birds.In dry weather, the peas should be watered.Dressing can not do, except for the initial period.Seedlings should be a time to feed the infusion of weeds (diluted with water 1: 5).As trace elements in this case, the easiest to use "Uniflor-micro" by adding organic fertilizer 2 h. Tablespoons of fertilizer per 10 liters of solution.
When the plants reach 15-20 cm, they need to tie to the trellis.But I prefer to cultivate modern dwarf varieties, which do not require garters, especially if the sow two grains together.Clinging to each other, the plants do not fall on the ground.However, be aware that low-growing varieties less productive.
At the time of appearance of the first buds of peas can suffer from Gorokhovka (pea weevil), which penetrates the bud and lays larvae in it.At the time of planting to be sprayed "fitoverm" or "Agravertin".After 3 weeks, spraying should be repeated because the pest nasty summer.
Of Diseases damaged pea powdery mildew to the onset of the wet and cold weather in late summer.Without waiting for this misfortune, conduct preventive spraying foliage for planting peas "fitosporin" solution in the middle and 10 middle and after 2 weeks again.You can not spray the plant and watered from a watering can on the right peas.
Stuffed peas, but still green pods should be removed every 2 Z Day.If the plant leave posvetlevshie ripe pods, it will serve as a signal to the plant that it is their mission to nurture the seed has completed and can terminate the subsequent formation of beans.Usually, terminated at the top of the plants reached 25 cm. Then they begin to branch out strongly, and the yield is higher.In addition, plants will not be too high.Shoot the peas begin by 12- 15days after the beginning of flowering.At this time it is the most delicious and tender.
Harvesting pods for seed should be as they brighten.Take the very first best beans.If the weather is wet, the grain can become moldy.In this case, it is necessary to lift the flap, but the grain is not removed until they are completely dried up right in the wings bean.Then they will disappear by themselves.Pea seeds always better to have their own, rather than shop.Peas after the harvest is better not to remove from the garden, and on the contrary, to dig into the soil.Remains of peas, especially the remains of the roots, which will long live the nodule bacteria, enrich the soil with nitrogen and biologically active substances, improve its structure.
This - the oldest cultivated plants.In Asia Minor peas was known already in the Stone and Bronze Ages.For the ancient Greeks and Romans, especially for ordinary people, peas was one of the most important food plants.In Central Europe it spread later - in the VIII-X centuries.and grown for its grain.But in the XVIII century.edible pea use was quite widespread in France and England.We know from history that the peas were at a premium in the Russian people.In "Domostroi" (XVI century) was given a lot of different tips on how to take care of peas in the bins.The favorite dish of Tsar Alexei Mikhailovich (1645-1676) were steamed peas with melted butter and baking pies with pea filling.
Peas, common in the culture can be divided into two groups: belotsvetuschy and krasnotsvetuschy.Vegetable varieties of it are divided into two types: Shelling and sugar.Shelling in the wings bean has a hard layer of parchment, and therefore of the blade such varieties in food do not eat.Sugar varieties are deprived of parchment layer, and used in food young tender blades.
Mineral content per 100 g of peas (mg): sodium - 2, potassium - 236 Magnesium - 23 Calcium - 26 Fe-0.7 -119 phosphorus, iodine - 4.2.
vitamin content in 100 g of peas (mg%): -0.54 carotene, vitamin K - 0.28, vitamin C - 0.28, vitamin C - 0.15 vitamin PP - 2.10 Vitamin B -0.17, vitamin C - 25.50.
pea grain is highly nutritious, protein in it than in meat.And pea protein consists of very important amino acids that are synthesized only by plants.These include cystine, lysine, tryptophan, arginine, methionine, etc. There are peas in another B vitamin -. Inositol, from the Greek word Inos, muscle.This is a complex matter is important in the activity of the nervous system in the regulation of metabolic processes.There peas aminobenzoic acid which regulates the processes of pigmentation and protects against ultraviolet rays burns.
Shelling peas is better to dry and use for winter pea soup.
Green peas may be preserved, but at home it is not easy to do.
Useful and therapeutic properties of pea
Medical raw material is a herb in the stage of flowering and fruit.In folk medicine, a decoction of the fruit peas take as a diuretic that promotes dissolution of kidney stones;pea flour is used for poultices for abrasions and carbunculosis.
In folk medicine, a decoction of pea seeds are often used as a diuretic for kidney and heart, with urolithiasis.Pea flour used in the form of poultices for resorption infiltrates solid, boils, carbuncles.Useful pea poultice in mastopathy.Pea
is a source of vegetable protein, it contains substances that prevent sclerosis, and thus the aging brain.But people with gout eat peas is not recommended.
Fruits peas seed in the form of flour (powder) is taken orally as a rich glutamic acid, which improves nutrition of brain cells, normalizes metabolism in it and treats atherosclerosis.Take the powder and 1 / 2-1 teaspoon 3-5 times a day before eating, drinking boiled water.
In folk medicine, a decoction of herbs and peas used as a diuretic in nephrolithiasis.To soften boils and boils apply poultices of pea flour.In recent years, the study of biological and subjected to oil from the peas.
Green peas - a great cosmetic.Another two thousand years ago, the beautiful Roman was prepared from the mask for the face.Two tablespoons of mashed green peas mixed with two tablespoons of whey.Massa put on the face and wait until dry.Then delete the fingers in a circular motion and rinse the skin - first with hot water, then cold.
In the off-season, you can make a mask of flour dry peas (peas are ground in a coffee grinder).Mix two tablespoons of whey.Keep the mask on your face to dry, rub in a circular motion of her fingers into the skin, then wash off after a hot and cold water.
Mature pea seeds are eaten boiled.From boiled beans cooked and canned.They can be used as an additive in flour for baking of bread wheat.Unripe green seeds - peas - consumed fresh, dried and canned form.On caloric green peas is 1.5-2 times higher than other vegetables and potatoes.There are many proteins (20%), fiber, vitamin C (25 mg%) and group B carotene.
Try to cook pea soup with a prescription of our grandmothers: Braley peas, washed, and boil it until tender, rub through a sieve rare, pea mass roasted on walnut oil, then diluted with boiling water and boiled for a short time.Such soup served rye bread, sprinkled with dill.
soup can be prepared using canned peas (800 g), required for the sauce 3 tbsp.tablespoons butter, 2 tbsp.tablespoons flour, 4 cups of milk.
Canned peas rub and mix with the milk sauce.To prepare a slightly milky sauce boil flour with butter, milk and hot dilute together boil for 15 minutes.After that, strain the sauce through a sieve, diluted broth or hot water, add salt to taste.Before serving, fill with oil and put 3 tablespoons canned green peas neprotertye.Separately, apply the toast.
soufflé green peas
200 g green peas, 50 grams of milk, 10 g butter, egg, 10 grams of cheese, sour cream, parsley.
Green peas boiled with butter and milk for 5 minutes.Then mince with a fine grid.Add the raw egg yolk, whipped to a froth protein.Expanding mass in cocotte, sprinkle with grated cheese, pour cream and bake in the oven, put in a pan with water.When serving decorate with greenery.