Pisum sativum

Cascadia is a short, bush-type sugar snap pea that produces sweet, juicy pods. It is ideal for cool-season planting and suited to small gardens. Harvest begins in about 75 days. Best eaten fresh or lightly cooked. Highly disease resistant and easy to grow.

Cascadia is a compact sugar snap pea bred at Oregon State University for home and market gardeners. The vines reach about 70 cm tall and produce dark green, juicy pods with a crisp texture. These peas are known for their sweet, full flavour and are typically eaten whole, pod and all, before the seeds swell too much.

The pods are perfect for fresh eating, adding crunch to salads, or lightly steaming or stir-frying. They can also be blanched and frozen for long-term use. The sweetness holds up well in both raw and cooked dishes, making them a versatile option for most kitchens.

Seeds should be direct-sown 2–3 cm deep in fertile, well-drained soil as soon as the soil can be worked. Ideal soil temperature is between 10 and 20°C. Sow 5–8 cm apart in rows spaced 40–60 cm apart. Cascadia prefers full sun and benefits from light trellising, though its short vines can manage without support in calm conditions.

Expect to harvest around 75 days from sowing. Pick pods when they are plump, bright green, and still tender. Regular harvesting encourages more pod production over time. In regions with mild winters, a second planting may be possible for late-season harvests.

This variety offers resistance to pea enation mosaic virus and powdery mildew.

Standard packet contains approx. 25 seeds
Petite packet contains approx. 10 seeds

Using Peaflo-Rhizobium bacteria when planting your pea seed is the most cost effective way of putting nitrogen fixing bacteria into your soil, creating healthier soil for a more productive harvest.