Prussian Blue Pea
Pisum sativum cv.
Developed in Germany, Prussian Blue is a late-season shelling pea that may be eaten fresh but is more commonly dried for use in soups.
Prussian Blue Peas, developed in Germany in the 18th century and noted for the dark blue-green seeds, were grown at Monticello in 1809, the first year of Jefferson’s retirement from public office. A late-season pea, Jefferson recorded that the May 5th sowing had “come to table” on July 10. Prussian Blue Peas were typically dried and prepared in soups in Jefferson’s day, but can also be enjoyed fresh. Monticello gardeners support the twining vines with tall branches, or “pea sticks.”
In Bloom at Monticello is made possible by support from The Richard D. and Carolyn W. Jacques Foundation.
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Heirloom Seeds and Plants from the Monticello collection
Plant history in your gardens with seeds and plants from Monticello and the Thomas Jefferson Center for Historic Plants.
