How to grow pea sprouts: low investment, low risk, high returns

    Pea shoots are a new type of sprout vegetable grown from pea seeds, with the characteristics of low investment, low risk, and a short growth cycle (7—10 days). Each kilogram of pea seeds can produce 1—1.5 kilograms of sprouts. Pea sprouts are tender in quality, rich in vitamin C and iron, free of pollution, and have good market prospects. The growing method for pea sprouts is as follows:

Growing pea sprouts

    1. Material preparation. The suitable growth temperature for pea sprouts is 18—23℃. If the average outdoor temperature is higher than 18℃, no protective facility is needed. Cultivation can be carried out in courtyards, idle civilian houses, solar greenhouses, large sheds, and other places. In winter, early spring, and late autumn, heated facilities can be used for cultivation. Prepare cultivation racks, cultivation containers, substrate, watering facilities, heating facilities, and seed soaking containers. Cultivation racks can be made of angle iron, steel bars, bamboo and wood, bricks, etc., set up with 3—6 layers, each layer spaced 30—40cm apart, with the width depending on the length of the seedling tray. For cultivation containers, choose lightweight plastic seedling trays with specifications of 60cm×25cm×3cm (34cm×25cm×5cm). If the cultivation area is large, micro-sprinkler facilities should be installed; for small-scale operations, prepare sprayers, watering cans, plastic buckets, vats, etc. For the substrate, choose clean white cotton cloth, non-woven fabric, or newsprint that is non-toxic, lightweight, has strong water-holding capacity, and leaves residue that is easy to clean up.

    2. Select seeds carefully. Seeds such as green peas, mottled peas, and purple peas can be selected, and they must be pollution-free with plump grains.

    3. Soak seeds and sprout them. Before soaking the seeds, sun-dry them for 2 days. First rinse them 2—3 times with clean water at 20—30℃, then soak them in water more than 2—3 times the seed volume for 18—24 hours. After soaking, rinse the seeds 2—3 times, rub them gently, wash off the seed coat mucus with water, then scoop them out and drain them. In the cold winter season, place the soaked seeds in a flat-bottomed, leaky container, cover with a wet cloth, and keep them at a constant temperature of 18—25℃ to sprout. After 2 days, the seeds sprout, and they can be sown.

    4. Sow a fixed quantity. Lay a layer of newsprint on the bottom of a washed plastic seedling tray. After it absorbs enough water, broadcast the sprouted pea seeds on the substrate. For a seedling tray with specifications of 60cm×25cm×5cm, sow 450—500 grams per tray; for one of 34cm×25cm×5cm, sow 300—350 grams per tray. Stack every 6 trays into 1 pile, place them on the cultivation rack, cover with black plastic film, and sprout them at 18—23℃. Swap the trays top to bottom and left to right once a day, and spray water evenly on the trays. When the sprouts grow to 2—3cm, move the trays to the cultivation rack. If the temperature is suitable for sprout growth, after soaking the seeds, they can be sown directly and put on the rack. For summer cultivation, the seeds must be washed clean to prevent rot and the spread of disease.

    5. Sprout management. Focus on water management and light. Place the sprouts in medium light or weak light. If indoor light is too strong, use shade materials such as black cloth to shade them in a timely manner. To make pea sprouts tender and juicy, spray water or mist 2—3 times a day. The amount of water sprayed should be such that the tray substrate is moist and there is no heavy dripping. At the same time, wet the ground to maintain air humidity at about 80%. On cloudy, foggy, rainy, or snowy days, or when the temperature is low, water less; when it is hot and dry, water more. Ventilate every day and adjust humidity to prevent disease.

    6. Harvest appropriately. When the sprouts are 10—12cm tall, the compound leaves at the top have just unfolded, and the pea shoots are light yellow-green, harvest them. Cut them 2—3cm from the base, and pack them at 100 grams per box or 300—400 grams per bag.