Thai Peanuts

thai-peanutsThis variety was sent to me by Sylvia Davatz (Solstice Seed) in Vermont. I have very little information on this cultivar. It grew very well for me here in northern Indiana. Its most unusual characteristic is that each pod contains 2 large peanuts ( a very few contain 1 or 3 nuts). I was also amazed at how prolific the plants were, even without hilling.

The plants stayed healthy and vigorous all season. Remarkable, given our spring (2016) was subject to drought conditions, and then, the summer was one of the wettest we have had so far. I harvested 120 days after direct seeding in late May.

Peanuts can be started as plants indoors or direct seeded after all danger of frost has passed. Remove the seeds from the shells before planting. Sow 1″-2″ deep and 6″-12″ apart in rows or beds. Peanuts are slow to germinate, so be patient. Once the plant emerges keep well- weeded as peanuts grow slowly at first. By mid-summer, the plants will begin to flower and tendrils (fruiting penduncles) will emerge from the bottom of the branches and bury themselves into the soil. Each of these penduncles will grow into a peanut. At this time be careful when cultivating so as not to disturb or uproot the penduncles. When the plant nears full maturity the leaves will begin to yellow. Some years I have had to pull my plants before this happens because of an early frost. Your yield will be less than at full maturity, but still well worth the effort. The harvested plants are laid out on benches and the peanuts sprayed with water to remove dirt. Allow to dry in the sun for a few hours, then bring the plants into a shed to dry for a week or so. When the plants are fully dry it is easy to remove the peanuts. Bring your peanuts indoors for another 4-6 weeks to continue the drying process before storage.

Very rich and flavorful when roasted!