The Rось pea variety is a late-maturing, high-yielding, and disease-resistant variety with large brown seeds containing up to 25.6% protein. Each pod typically contains 5–6 seeds, which have excellent flavor and good cooking properties. The pea is versatile in culinary use, suitable for boiling, stewing, and frying. It retains its pleasant color and texture after heat treatment, making it ideal for vegetable ragouts, side dishes, cream soups, as well as freezing and canning.
For successful cultivation of Rось pea, it is recommended to sow it at the end of May to early June, when the soil has warmed to +15°C. Optimal conditions include a sunny location with light, well-drained soil. Planting is done at intervals of 25–30 cm between plants and 40–50 cm between rows, with seed depth of 3–4 cm. Care involves regular watering, soil loosening, and fertilization with phosphorus-potassium fertilizers, which contribute to a high-quality yield.
The Rось variety not only exhibits excellent agronomic characteristics but also high flavor qualities, confirmed by expert evaluations. It is widely used in the food industry and home cooking for preparing various dishes, such as borscht, salads, lobio, and chanakhi. Due to its properties, Rось pea is a reliable choice for those who value quality, taste, and nutritional value of the product.
