Shiraz climbing mangetout peas

'Shiraz' Mangetout Pea is a tall variety that produces very ornamental dark purple and pink blooms followed by large, flat, dark purple pods. 'Shiraz' is a modern stabilized British-bred variety, named after the deeply-coloured red wine. The pods are perfect for eating raw when harvested young. They are delicious lightly steamed or in stir-fries (bear in mind that the pods take on an emerald green hue when cooked). Resistant to powdery and downy mildew. Sow from March to June and harvest from June to August.

The pea (Pisum sativum) is a popular annual vegetable belonging to the Fabaceae family, grown for its edible pods and/or seeds. The wild pea is thought to originate from the Mediterranean basin and the Near East. It is one of the oldest cultivated crops in Europe and Asia and is now a staple food worldwide. Peas were originally grown for their dry seeds that were crushed before cooking. During the 17 and 18^th century, the consumption of fresh, immature peas became increasingly popular. This resulted in the selection of new cultivars in England and America, a number of which are still around today. Cultivated peas fall into three main categories:

- Garden or English peas produce plump, round seeds in tough fibrous pods. There is an enormous amount of varieties to choose from, from smooth-seeded spring peas to later-maturing wrinkled-seeded peas. All peas in this category need to be shelled.

- Mangetout or snow peas are grown for their edible flat and tender pods that are picked before the seeds are fully formed. They are commonly used in Chinese cuisine.

- Sugar snap peas look pretty similar to garden peas. They are grown for their thick, tasty pods and full-sized seeds and are best harvested young.

Depending on the variety, pea plants have a dwarf or tall (climbing) growth habit. Tall peas are generally more productive; however, they require a support such as a trellis or wigwam to scramble up as they can easily reach 2 m in height. Dwarf varieties will make do with pea netting or short sticks (50 cm-1 m). More recent afila type varieties are self-supporting as most of the leaves have been replaced with tendrils.

Although often considered a spring crop, peas can actually be harvested all summer long. Start the year with smooth-seeded peas as these are particularly early-maturing and resistant to cold, damp weather conditions. They can be sown under cover as early as February. Then move on to wrinkled-seeded varieties for later sowings. These sweet-tasting peas have a much better tolerance to heat and can be harvested over a long period of time.

Peas are packed full of nutrients. They contain high levels of starch, fibre, minerals and vitamins, including vitamins C and B9. They are also an excellent source of vegetable protein. Peas can be eaten both raw and cooked. They are a real treat eaten straight off the plant or lightly steamed as an accompaniment to meat and fish dishes.

Peas enjoy cool, humid climates. They dread extreme weather conditions such as excessively hot or cold temperatures, too little or too much water etc. as this weakens the plant and makes it sensitive to powdery mildew. Pea moths can also cause considerable damage to crops. This can be prevented by covering your plants with insect mesh during the flight period.

Harvest: peas are harvested between 2 1/2 and 4 months after sowing, depending on the variety. Make sure to harvest regularly to stimulate fruit production and be aware that, if left too long, peas and pods will lose their sweetness and turn tough. Garden peas should be picked when the pods feel nice and full. Mangetout and snap peas are harvested just as the seeds start to appear.

Storage: fresh unshelled peas will keep for several days in the fridge. They can also be blanched then frozen for later use.

Good to know: Like all members of the Fabaceae family, peas are nitrogen-fixing plants. They are often used in crop rotations to enrich the soil before or after plants that require lots of nitrogen to grow.