Austrian Winter

Family: Fabaceae Legume

Sweetly fragrant and richly green, Austrian Winter peas form a dense, velvety cover that feels as good as it looks—tender pods and plump peas with a clean, bright snap.

Fast to establish and steady through cool weather, this variety builds a luxuriant stand in about 50 days, making it ideal for gardeners who want reliable ground cover with a satisfying harvest-ready presence. Let the plants trail and fill in for fresh garden vigor, then turn the lush growth into a nourishing green blanket for the season ahead.

Light: Full SunMaturity: 50 DaysHabit: Upright

Botanical illustration of Austrian Winter

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Austrian Winter peas are all about that fresh, fragrant snap—use them hot and fast, because overcooking turns their sweetness starchy. They shine alongside butter and lemon (or mint) where the green perfume stays crisp, not muted.

Best Uses

quick-sautéed pod-and-pea mix with butter and lemon zest
tossed into spring risotto or warm grain bowls to keep a firm bite
blanched and shocked, then folded into herby salads with a creamy dressing
stir-fried with garlic and chili for a glossy, fast-cooking side

Flavor Profile

sweet, pea-like perfume tender pods with a clean, bright snap lightly starchy but not chalky green, grassy finish that stays lively

Kitchen Pairings

butter lemon garlic mint parmesan bacon

Frequently Asked Questions

Why are my Austrian Winter squash leaves developing powdery white patches and how do I stop it?

Powdery mildew often shows up on older leaves as a white, dusty coating and can spread quickly in warm, dry weather with poor airflow. Remove and discard badly infected leaves, then spray foliage with a homemade baking-soda mix (1 tablespoon baking soda + 1/2 teaspoon liquid soap per gallon of water) every 7–10 days as needed. Space plants for airflow and avoid wetting leaves during watering to slow new infections.

How often should I water Austrian Winter during the main growing phase to keep it from cracking or stalling?

During active vine growth and fruit set, water deeply about 1–2 times per week, aiming for evenly moist soil to a depth of 6–8 inches. Let the top 1 inch of soil dry slightly between waterings, then water thoroughly—consistent moisture helps prevent fruit stress. Reduce watering slightly once fruits are fully sized to avoid watery, weak growth and to help skins cure as maturity approaches.

How can I tell when Austrian Winter squash is ready to harvest at about 50 days?

Harvest when the rind is fully tough (you can’t easily puncture it with a fingernail) and the stem has started to dry and harden. The squash color should be uniform for the variety and the fruit should feel heavy for its size. Cut with a sharp knife leaving a 2–3 inch stem; curing starts immediately after harvest for best storage.