Thompson & Morgan

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Pea 'Shiraz' (Mangetout)

Pisum sativum

Hardy Annual

From British breeding, this is the first commercially grown purple variety! The attractive bicoloured flowers of Mangetout Pea 'Shiraz' form stunning flat, purple pods that are best harvested young and eaten raw, steamed or added to stir frys. The purple pods are rich in healthy anthocyanin (antioxidant) pigment, although the colour will fade to dark green when pods are steamed or boiled. With powdery mildew resistance and good tolerance to downy mildew, this superb variety makes a handsome addition to the vegetable plot or containers on the patio. Height: 100cm (39”). Spread: 25cm (10”).

Useful links:

How to grow peas


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

Ideal For:
patio, kitchen garden
Flowering Period:
June, July, August
Sowing Months:
March, April, May, June, July
Position:
full sun
    • 1 packet (100 pea seeds)

    •  
    • Despatch: Despatch within 24 hours
    • £3.69
Direct sow Mangetout peas outdoors from March to June, once the soil as warmed. Choose a weed-free position on moist, fertile, well drained soil in full sun. Sow Mangetout seed in flat bottomed drills at a distance of 5cm (2") apart, and 4cm (1½") deep. Allow a distance of 75cm (30") between rows. For successional crops, sow Mangetout peas every 10 days.
Support Mangetout plants with twiggy sticks, wire or netting as they grow, and use fine netting to protect pea crops from birds and pea moth damage. When growing Mangetout peas, regular and thorough watering especially when in flower will improve crop yields. Harvest edible podded peas around 12-13 weeks after sowing just as the peas inside start to form. Regular picking will encourage further cropping.
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