Voronezh green peas, Aelita seeds white package 10g

Early ripening variety (from germination to technical ripeness of peas 42-54 days). Plant height 70-90 cm. Peeled pod, pointed, slightly curved, green. There are 12-18 beans per plant, 8-10 seeds per bean. Ripening of beans amicable. Green peas in technical ripeness. Fresh and canned peas taste excellent. Productivity 0.87-1.27 kg / m2. Seeds of the brain, yellow and emerald green. Variety value: relatively resistant to ascochitosis and white rot. Recommended for fresh consumption and canning. AGROTECHNIKA: The best precursors for peas are cucumber, tomato, cabbage, pumpkin, potatoes, as well as perennial herbs. Peas themselves are a good predecessor, because during the growing season accumulates nitrogen in the soil – up to 100 kg / ha (10 g / m2). You can return peas to the same site no earlier than after 4 years. It is better to place peas in areas with cultivated and fertilized, non-acidic, light soils. On marginal soils, it is effective to apply both organic (humus, compost) and mineral fertilizers: organic and phosphorus-potassium fertilizers are applied in the fall (during the main soil cultivation), and nitrogen fertilizers – before sowing. On acidic soddy-podzolic soils, it is effective to introduce (during autumn tillage) phosphorite flour (300-400 g per 10 m2) or lime (5-7 kg per 10 m2). To speed up the emergence of seedlings, before sowing, the seeds are soaked in water for 12 hours. To protect against birds, a net is pulled over the crops. Seedlings appear on the 7-8th day. Requires moist soil for good growth. Care consists in loosening the soil and controlling weeds; in dry season, crops are watered abundantly. Harvested many times as the beans ripen; the best time to get ready is early in the morning. At home, peas are widely used for making salads, soups and other dishes. Green mass (stems, leaves) is used for animal feed and as green manure. + Peas are a valuable protein product, rich in deficient vitamin E (regulates the metabolism of fats, proteins and nucleic acids) and vitamins B1 and B2.