Reds in the range
Red is one of the oldest sweet pea colours, listed among the few types known in the mid-1800s. Modern reds range from bright crimson to dark maroon, and many have a fine scent, although some modern selections trade perfume for size. If scent matters, choose the heritage-style types.
Where they shine
A red sweet pea climbing a fence gives a punch of colour. Pair with white or blue for balance, or with grey foliage.
Everyday care for red sweet peas
1. In mild districts sow seed in autumn; in colder places sow in late winter. 2. Chip or soak the seed coat to hasten germination. 3. Give them a rich, well-dug bed and a support from the start. 4. Pinch the leader when seedlings reach about four pairs of leaves. 5. Keep picking. A plant allowed to set pods stops flowering.
Hot weather hits red varieties hard, so a spot with morning sun and cooler afternoons stretches the season.
Cut stems of red sweet peas
Cut stems last three to five days. Remove the lowest leaves and keep the vase away from ripening fruit.
Warning
The seeds are toxic when eaten in quantity, according to Wikipedia. Keep pods out of reach.
One more practical point: sweet peas dislike root disturbance, so sow them where they will grow or use deep biodegradable pots. Keep the soil evenly moist during germination, which can take a couple of weeks in cool soil, and put a slug and snail barrier around young seedlings because they are a favourite meal.
