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.
