Capucijners Pea

Capucijners Pea

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This heavy-yielding bush pea is named after the Franciscan Capuchin monks who ate it as standard fare in soups, stews and casseroles from the early 1600s on. Large golden vibrant rectangular seeds. Delicious substitute for regular cooking beans and reliably easy to grow. Favourite cooking pea in Holland. Self-supporting 2-foot plants.