Peanut – food facts
Peanuts have been grown for thousands of years, but are legumes, not true nuts. Peanuts grow on relatively small flowering plants, with the nut itself growing on a small tendril that drops into the soil. They eaten as a food and also grown for its oil.[Description]
Related: Alfalfa, clover, beans, lentils, peas.
Harvest season in the LV: (Not generally grown in the Lehigh Valley.)
Growing conditions: Peanuts require light, sandy soil with neutral pH, full sun, and a long growing season (100–130 frost free days). In this climate, they can be started indoors and transplanted when soil temperatures approach 70°F (20°C).
Pollination: Peanuts are self-pollinating.
Cooking/Preparation required: Peanuts are often eaten raw or roasted, with or without a little salt; they are also ground and made into peanut butter.
Fertilizers or pesticides: Since peanuts are a legume they require no added nitrogen and do not require any pesticides.
Nutrients: High in minerals, vitamins B3, B1, & E, folates, phosphorous, & protein.
Nutrient content can vary greatly depending on soil conditions, with organic methods and a soil rich in organic matter generally producing the best results.
‘Dirty Dozen’ or ‘Clean Fifteen’ ratings do not necessarily apply to produce grown on local farms — you need to check with the farmer to determine if and when any fertilizers or pesticides were applied.