Oregon Giant Organic Snow Pea Seeds (Pisum sativum) – Oregon State University Release, Large Sweet Crisp Pods, Disease-Resistant (Powdery Mildew, Fusarium, PEMV), Great for Stir-Fries & Fresh Eating

Minimum: 15+ Seeds

Oregon Giant Organic Snow Pea — The OSU Release That Built Better Peas

Oregon Giant is what happens when a legendary breeder spends decades asking: what if snow peas were actually giant? Dr. James Baggett of Oregon State University released this in 1991, and it remains the standard for large snow peas. The flat, fleshy pods measure 4-5 inches long and 1 inch wide, packed with tender sweet peas that stay crisp even when slightly plump. The 30-36 inch vines produce 1-2 pods per node in profusion. Most importantly, Baggett bred disease resistance directly into the plant: powdery mildew, pea enation mosaic virus, and fusarium wilt race 1 all lose. This is the snow pea that lets you harvest freely without watching for trouble, because the trouble never comes.

Who Grows Oregon Giant Snow Pea?

Home gardeners wanting large flavorful pods without disease anxiety. Cooks preferring snow peas for stir-fries who know larger pods mean more flavor. Gardeners in humid regions plagued by powdery mildew. Anyone with limited time for pest scouting. And anyone who appreciates that plant breeding is applied biology with patience.

What This Oregon State Release Actually Is

Pisum sativum, bred by Dr. James Baggett at Oregon State University, released 1991. Stabilized from cross between 'Oregon Sugar Pod II' and 'Sugar Snap'. Vines grow 30-36 inches (can reach 4 feet), producing white flowers and abundant large, flat, medium-green pods measuring 4-5 inches × 1 inch. Produces 1-2 pods per node. Peas are sweet, tender, wrinkled seeded. Maturity: 60-70 days. Built-in disease resistance to powdery mildew, PEMV, and fusarium wilt race 1. Open-pollinated, true-to-type.

In the Kitchen

• Stir-Fries: Add in last minute. Pods retain crispness and sweetness through high heat.
• Steamed: Whole pods, 3-4 minutes. Serve with butter and salt.
• Fresh Eating: Eat raw out of hand. Sweet enough alone.
• Salads: Slice lengthwise and add to greens. Raw crispness contrasts beautifully.
• Fried Rice: Scatter in at end. Texture and sweetness.
• Blanch & Freeze: 2-3 minutes, ice bath, freeze. Retains color and sweetness for months.
• Soups: Add whole or sliced at very end. Cook just until tender-crisp.

Growing Oregon Giant Snow Pea

• Sowing: Direct sow early spring when soil workable. Temp 40°F minimum, 50-75°F optimal.
• Depth: ½-1 inch deep in 3-inch bands.
• Spacing: 1-1.5 inches apart; do not thin. Row spacing 4-6 feet for trellised.
• Germination: 7-14 days at 50-75°F. Presoak speeds germination, prevents disease.
• Support: Stake with trellis, netting, or chicken wire. Keeps vines upright, pods off ground.
• Sunlight: Full sun. Partial shade helps in warm climates.
• Soil: Well-drained, pH 5.5-6.8. Add compost; not heavy feeders. Avoid high nitrogen.
• Water: Moderate until bloom, then reduce. Consistent moisture prevents splitting.
• Disease: Built-in resistance to powdery mildew, PEMV, fusarium wilt. Pick early morning.
• Harvest: Begin at 60-70 days when pods flat with small peas. Regular picking extends production.
• Fall Crop: Sow 2 months before first frost. Powdery mildew resistance ideal for fall.

Before You Close This Page

Oregon State University 1991 release. Bred by Dr. James Baggett. Large 4-5 inch sweet pods. 30-36 inch vines. 60-70 days to harvest. Resistant to powdery mildew, PEMV, fusarium wilt. 1-2 pods per node, high yields. Perfect for stir-fries, steaming, fresh eating. Open-pollinated. Built-in disease resistance means less worry, more harvest.