The "Dar" pea variety is an early-maturing, high-yielding type, distinguished by its drought and disease resistance, including bacterial blight and anthracnose. It is an annual plant of the Fabaceae family, with a herbaceous, spreading stem that produces several lateral branches. The leaves are trifoliate, egg-shaped, and dark green. During flowering, the stems bear beautiful five-petaled flowers of various shades, adding decorative qualities and allowing the pea to be used for garden ornamentation. The root system is taprooted, penetrating to a depth of about one meter and possessing numerous nodules, which contribute to good plant nutrition. The peas are light brown in color and weigh between 2.3 to 3 grams. The plant is resistant to pod shattering, facilitating harvest. This variety is primarily grown for dry seed production. Due to its drought and disease resistance, "Dar" pea is suitable for cultivation in various climatic conditions, ensuring a stable and high-quality yield. For successful cultivation of "Dar" pea, it is recommended to plant it on neutral or slightly acidic soil (pH 6-7), preferably after cucumbers, cabbage, tomatoes, or potatoes. Soil should be limed if necessary, and adequate application of organic and mineral fertilizers, especially phosphorus-potassium fertilizers, should be ensured. Before sowing, seeds should be treated in a 1% potassium permanganate solution for disinfection. Sowing is carried out in two stages: the first when soil temperature reaches 12-14°C at a depth of 10 cm, and the second 7-10 days later. Seeds are sown in rows or in bands, with appropriate row spacing and planting depth depending on soil type. Growing peas in sheltered locations from cold winds and observing a crop rotation interval of 3-4 years on the same site promotes higher yields.
