Mangetout Shiraz. 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″).
March – June
June – September
How to sow
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 (1 1/2″) deep. Allow a distance of 75cm (30″) between rows. For successional crops, sow Mangetout peas every 10 days.
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