Whole Dried Peas Seed

Dried peas, a small but nutritionally mighty member of the legume family and perfect to have on hand for whenever fresh peas are not available.

Dried peas are an excellent source of molybdenum. They are also a very good source of soluble fibre and a good source of manganese, copper, protein, folate, vitamin B1, phosphorus, vitamin B5, and potassium.

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Dried Green Peas: Tasty Source of Protein and Fiber

The significant advantage of Dried Green Peas is that you can enjoy them at any time of the year, instead of the relatively short period during which fresh peas are in season.

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They also make for substantial soup and work fantastically to create many other amazing and filling meals. Whole green peas store well and give a nutritional punch, just as do other legumes. Dried Whole Green Peas from Food To Live are high quality with tons of nutritional value. This food is naturally rich in fiber, as well as in some vitamins and antioxidants. Green peas are also an excellent source of plant protein, so if you are not a fan of meat, this might be a great alternative.

How to Use Dried Green Peas in Cooking

Dried whole green peas have a more vibrant and nuttier taste than their fresh counterparts. They also have a unique texture, which allows them to fluff up nicely if you process cooked peas in the blender. That’s why they are perfect for lentil soups, and go well in hummus or dip.

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Planting: Plant the first sowing in early spring as soon as the soil can be worked. Sow 2″ apart, 1″ deep, with rows 12″-18″ apart. If a pea is a vining variety it’s best to have a support or trellis system to help with diseases and yield. For fall crops sow 6-8 weeks before the first frost date. Inoculate peas to encourage the formation of nitrogen-producing nodules on the plant roots. This enriches the soil, results in larger plants, and increases yield.