New to 2016. Colourful climbing variety of mange-tout with attractive purple flowers, yellow pods and yellow/red tinged leaf nodes. Harvest in late summer to use raw in salads on account of their sweetness or steamed for stir fries or as an accompaniment for fish dishes.
Create a flat bottomed trench 5cm (2in) deep, and 15cm (6in) wide. Water the trench and sow seeds 7.5cm (3in) apart in zig-zag formation. Carefully backfill the trench and firm lightly. Keep soil moist at all times, but never saturated. Allow 24in (60cm) between rows.
Support plants as they grow with netting and sticks.
Keep well watered, especially during dry spells. Pick while young and tender.
Harvest for June to September. Mangetout will freeze well. Simply blanch in boiling water, drain and bag up for future meals.
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