Native to the Mediterranean region, this 12-18” tall, spreading plant with pea-like foliage is covered with interesting little winged pods, also known as winged pea. They are best harvested at about an inch or less in length and are delicious steamed or stir-fried. Bright red flowers can be used as a garnish in salads and make it quite ornamental too.
Outdoors- Sow 1” deep and 1-2” apart in early spring with soil temperatures 40-70 degrees.
Harvest- Pick every day for continuous harvest.
Tips- Adding inoculant with rhizobium bacteria will increase yields. Plant again, two months before last frost date for smaller fall harvests. Varieties with vine lengths over 3 feet require support.