Garden peas (Pisum sativum) are among the hardiest vegetables and the first to be sown in spring: seed goes into the ground from mid-March, as soon as the soil can be worked, and seedlings tolerate light frost. They dislike summer heat, which cuts cropping short, so early sowing pays off. Sow 4–5 cm deep, about 5 cm apart in double rows. Taller varieties need netting or twiggy pea sticks to climb; short varieties manage with little or no support. Round-seeded peas are the hardiest, while wrinkle-seeded varieties are sweeter and better suited to April and May sowings. Peas prefer moderately heavy, humus-rich soil with pH 6.0–7.0 and need no nitrogen fertiliser, since bacteria in their root nodules supply it. Water once flowering starts. Pick pods every two or three days while the peas are young and sweet – regular picking prolongs the harvest. After cropping, cut the plants at ground level and leave the nitrogen-rich roots in the soil for the next crop.