Mangetout - Shiraz
This British bred variety is the first purple Mangetout. The purple colour is rich in healthy anthocyanin (antioxidant) pigment. The ttractive bicoloured flowers form stunning flat, purple Mangetouts to eat raw and stir fry. As with all Mangetouts they are best harvested and eaten young just as the peas start to show. Shiraz is also powdery mildew resistant and tolerant to downy mildew to help extend the sowing season to early July.
Sow every 10 days to ensure successional crops. Sow seed 5cm apart, 5cm deep and in rows 75cm apart. 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.