Nairobi Snap Pea

Pisum sativum

Seeds per pack ~ 50

 Germination: 97%  Apr 2025 (Packed for 2026)

Origins and History

The Nairobi Snap Pea is an heirloom variety associated with East Africa, where peas have long been cultivated as both subsistence and market crops. This variety reflects the adaptation of snap peas to warm, highland climates around Nairobi, Kenya, where consistent cool nights allow peas to thrive. Its introduction into heirloom collections highlights both the agricultural resilience of African farmers and the global appreciation of peas with excellent texture and sweetness.

Appearance and Characteristics

Nairobi Snap Pea plants are vigorous climbers, reaching 5–6 feet when trellised. They produce abundant crisp pods that are plump, bright green, and slightly curved. Each pod averages 2.5–3 inches in length, with a tender edible shell and juicy interior peas. The vines feature delicate white blossoms that attract pollinators and add ornamental beauty to the garden.

Culinary Uses

This snap pea is prized for its sweet, crunchy pods that can be eaten raw, stir-fried, steamed, or added to soups and curries. The pods hold their texture well under heat, making them versatile in both traditional East African dishes and global cuisines. Young pods are ideal for fresh snacking, while mature peas can be shelled and cooked as a secondary harvest.

Growing Tips

Nairobi Snap Pea thrives in cool-season conditions but is more heat-tolerant than many European snap pea types. It performs well in USDA Zones 4–9, especially when planted in early spring or late summer for fall harvests. Sow seeds directly outdoors at a depth of 1 inch, spacing them 2–3 inches apart along trellises or fences for climbing support. Good air circulation and consistent moisture will enhance yields, while mulching helps maintain soil coolness and reduce weeds.

Harvesting Guidance

Harvest pods when they are fully developed but still tender—before the peas inside become too starchy. Frequent picking encourages continued flowering and pod set. For fresh eating, pods should snap cleanly when bent. If allowed to mature further, the peas inside can be shelled and cooked, or left to dry on the vine for saving seed.

Pisum sativum – Botanical Origins and History of Domestication

Pisum sativum, commonly known as the garden pea, is one of the earliest domesticated leguminous crops and holds a distinguished place in agricultural history. Its botanical origins trace to the Eastern Mediterranean and Near East, particularly regions encompassing modern-day Turkey, Syria, Israel, and northwestern Iran. Archaeobotanical evidence indicates that wild pea relatives (Pisum sativum subsp. elatius) were gathered by Neolithic peoples as early as 9,000–10,000 years ago. These wild forms thrived in temperate climates with cool growing seasons, well-adapted to rocky hillsides and open woodlands.

History of Domestication
The domestication of Pisum sativum likely began around 8,000 BCE during the Neolithic agricultural revolution in the Fertile Crescent. Early farmers selected plants with non-shattering pods and larger seeds—traits that enhanced both harvestability and yield. Over time, these selections led to true cultivated peas (P. sativum subsp. sativum), distinct from their wild progenitors. Peas became a foundational component of early cereal–pulse agricultural systems alongside wheat, barley, and lentils, contributing valuable plant-based protein and nitrogen-fixing benefits to soils.

Spread and Diversification
From its Near Eastern cradle, Pisum sativum spread westward into Europe and northward into Central Asia. By the Bronze Age, peas were well established throughout the Mediterranean Basin and Europe, evidenced by remains in ancient Egyptian tombs and Greek and Roman records describing their cultivation and culinary use. During the Middle Ages, peas became a dietary staple across Europe, evolving from dried field peas used for soups and porridges to tender green varieties prized as fresh vegetables by the Renaissance. Exploration and trade further disseminated pea varieties to Africa, India, and eventually the Americas by the 16th and 17th centuries.

Through centuries of farmer selection and regional adaptation, Pisum sativum diversified into multiple ecotypes and cultivars—ranging from field peas for dry use to garden peas for fresh eating, as well as sugar snap and snow peas with edible pods. This remarkable diversity now forms the genetic foundation of both traditional and modern pea breeding programs, continuing a legacy that bridges ancient agriculture with contemporary sustainable food systems.