I used to be only familiar with the wild sweet peas that my mother grew in her garden. They came back year after year, from seed she originally got from the sweet peas that grew along my grandmother’s fence. They weren’t the variety for cutting, with stems that were much too short. I started growing the cut flower varieties in my cutting garden and fell in love with the ease at which they grew and the prolific blooms they produced. This variety produces masses of fragrant flowers all summer and into fall. Large flowers on long stems in a variety of colors: scarlet, lavender, pink, white, purple. Stems get shorter as the season progresses. Attracts hummingbirds and other pollinators. Plants are poisonous, do not eat. Packet contains 20 seeds.
DAYS TO MATURITY:
75 – 85 Days
DAYS TO GERMINATION:
14-21 days at 55-65°F (13-18°C). Presoak seed for 24 hours in room temperature water prior to planting to aid germination.
Direct seed (recommended): Sow 6 weeks before the last frost, 2-3 seeds 6″ apart, 1/4- 1/2″ deep. Darkness is required for germination. Thin to 6″ apart when true leaves appear.
Transplant: Sow 4-6 weeks before planting out. Sow 2 seeds directly into each cell or 3-4″ pot, 1/4- 1/2″ deep. Keep soil surface moist until emergence. Thin to one plant when the true leaves appear. Transplant outside as soon as the soil can be worked. Seedlings won’t be damaged by a late frost.
Mulch to keep the roots cool. Pinch when 6-8″ tall to encourage denser branching and more flowers. Cutting flowers increases bloom.
Rich, deep, loamy, moist, well-drained soil.
Varies. Support is needed.