Pea Shiraz (Mangetout)

Vegetable
New

Description

British breeding of the first purple Mangetout. The purple colour is rich in healthy anthocyanin (antioxidant) pigment. Attractive bicoloured flowers form stunning flat, purple Mangetouts to eat raw and stir fry. Can also be steamed although colour will fade, or boiled when colour turns dark green. As with all Mangetouts they are best harvested and eaten young just as the ‘peas’ start to show. Powdery mildew resistant and tolerant to downy mildew to help extend the sowing season to early July.

Culinary note: Some parts of these flowers are edible. For more details about edible flowers click here.

Sowing Instructions

Sow every 10 days to ensure successional crops. Sow seed 5cm (2in) apart, 5cm (2in) deep and in rows 75cm (30in) apart.

Growing Instructions

Water plants regularly, especially when in flower as this will improve the crop. Start picking pods just as the peas inside start to form, regular picking will encourage further cropping and improve the flavour.