Pea shoots are young pea plants harvested at 3–6 inches tall, about 10–14 days after sowing. They taste like fresh garden peas, stay crisp for a week or more in the fridge, and a single 10×20 tray gives a generous harvest. They are also one of the few microgreens that can regrow for a second cut.
Pea shoots at a glance
| Seed per 10×20 tray | 225–280 g (8–10 oz) dry |
| Soak | 8–12 hours |
| Blackout | 3–5 days, with 5–10 lb of weight |
| Light | 12–16 hours a day |
| Harvest | 10–14 days, at 3–6 inches tall |
| Typical yield | Often 8–16 oz (225–450 g) per tray, depending on variety and conditions |
| Regrowth | One second cut possible |
Choosing pea seed
Use whole, dried peas sold for sprouting or microgreens. Common choices:
- Speckled pea — a popular, inexpensive microgreen pea with a sweet, classic flavor.
- Dun pea — similar to speckled, reliable germination.
- Tendril or “afila” pea — produces curly tendrils that look attractive on a plate; slightly less yield.
- Snow pea or sugar pea — tender shoots with large leaves; seed is often more expensive.
Avoid split peas (they will not germinate) and garden seed that has been treated with fungicide. Dried whole peas from a grocery store will sometimes work, but germination is unpredictable.
Step 1: Soak the peas
Weigh out 225–280 g of dry peas for a 10×20 tray (or use the seed calculator for other sizes). Rinse them, then soak in plenty of cool water for 8–12 hours. They will roughly double in size.
Drain and rinse thoroughly. Pick out any peas that are cracked, shriveled or dark — they rarely germinate and tend to rot.
Step 2: Prepare the tray
Fill a tray with drainage holes with about 1–1.5 inches of moist potting mix or coco coir. Level the surface. Peas also grow well on a thick hemp mat, though soil usually gives taller, heavier shoots.
Step 3: Sow
Spread the soaked peas evenly over the surface so they touch each other in a single layer, with no peas sitting on top of others. Press them gently into the surface with your palm. You do not need to cover them with soil.
Step 4: Weighted blackout (days 1–4)
Peas germinate best with pressure on top:
- Place an empty tray directly on top of the peas.
- Add 5–10 lb (2–4.5 kg) of weight — a bag of soil, a few water bottles or a wrapped brick.
- Keep at 65–75°F (18–24°C).
- Check daily and mist if the peas look dry.
After 3–5 days, the shoots will push up the weighted tray. Remove the weight when they are 1–2 inches tall. Read more about the blackout period and weight method.
Step 5: Light and water (days 4–12)
Move the tray under light for 12–16 hours a day. A south-facing window works, but pea shoots grown in weak light lean heavily and can flop. An LED shop light a few inches above the tray gives straight, deep-green shoots — see our grow light guide.
Bottom water once a day, and twice a day in the last few days if the tray feels light. Pea shoots have a lot of foliage and drink more than small microgreens. The method is in how to water microgreens.
Step 6: Harvest (days 10–14)
Harvest when the shoots are 3–6 inches (8–15 cm) tall, with the first true leaves open and, for tendril varieties, tendrils forming. Taste a shoot or two from day 10: they should be sweet and tender.
For the best chance of a second cut, cut above the lowest leaf node — leave 1–2 inches of stem with at least one small leaf or bud on it.
Getting a second harvest
Keep watering and lighting the tray after the first cut. New shoots grow from the remaining nodes, and you can usually cut again 7–10 days later. Expect about half the yield and slightly tougher stems, which are perfect for stir-fries. After the second cut, compost the tray. We explain why most other microgreens cannot do this in do microgreens regrow?.
Troubleshooting pea shoots
| Problem | Likely cause | Fix |
|---|---|---|
| Mold on peas during blackout | Peas not rinsed well, too wet, damaged seed | Rinse after soaking, remove duds, reduce misting |
| Uneven, patchy stand | Uneven soak or old seed | Soak fully; test germination |
| Shoots leaning and falling over | Weak light, under-watering | Stronger light closer to the tray; water twice daily near harvest |
| Yellow lower leaves | Tray past its prime, or low light | Harvest sooner; increase light |
| Tough, stringy shoots | Harvested late | Cut at 3–6 inches |
How to use pea shoots
Pea shoots are excellent raw in salads and sandwiches, stirred into noodles or fried rice for the last 30 seconds of cooking, or blended into a bright green pesto with garlic, lemon and olive oil. Store dry in a lined container in the fridge; they keep for about 7–10 days. See how to harvest and store microgreens.
Frequently asked questions
Are pea shoots the same as pea microgreens?
Yes. “Pea shoots” is the common name for pea microgreens, usually harvested a little taller than other microgreens.
Can I grow pea shoots without soil?
Yes, on a hemp or coco mat, or even in a tray of just water with a mesh insert. Yields are usually lower than in soil. See growing microgreens without soil.
Why are my pea shoots bitter?
They were likely harvested late or grown in high heat. Cut them younger, and keep the room below about 75°F (24°C).
Can I eat pea shoots raw?
Yes. They are eaten raw or lightly cooked, like any salad green.
