A Spanish soup pea, the tan seeds are smooth or wrinkled. We grew Velarde at our Conservation Center in Tucson this winter. Though traditionally used dried to make soups, we found that if the pods are picked quite young they make tasty and tender snow peas, eaten pod and all. The pods get fibrous as they get larger, but pick and shell out the peas before they fully fill the pod, and then steam or boil for tender peas with a wonderful fresh pea flavor. Of course you can also let them dry on the vine and use the dry peas for soups or hummus. The vines grow 3 - 5 feet, so give them some support. From Velarde, New Mexico, at 5,500'. Approx. 14g/50 seeds per packet.