Ella Mountbatten Sweet Pea is a tall, fragrant climber that reaches 72-96 inches, adorned with large bi-color blooms marbled in rose, lavender, and white. These flowers emit a rich fragrance and look stunning when bundled together, their petals swirling with soft, romantic tones. Sown about three months before your last spring frost and transplanted six weeks before, this cultivar flowers within 75-85 days and thrives during cool months. Fair warning: these peas are ornamental only and poisonous if ingested, so enjoy them as cut flowers rather than a snack.
Full Sun
Moderate
2-11
96in H x ?in W
—
High
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Tall, vigorous vines produce an abundance of large, exquisitely scented blooms with a distinctive marbled appearance blending rose, lavender, and white. The bi-color patterning creates a soft, watercolor effect when you gather multiple stems for a bouquet, and the fragrance is genuine and strong. These are serious cut flowers, not a casual garden accent, rewarding frequent harvesting with continuous bloom production throughout the cool season.
Ella Mountbatten Sweet Pea is grown for its cut flowers, which are prized for arrangements and bouquets. The large, fragrant blooms with their distinctive bi-color marbling make them a decorative choice for fresh flower displays. Since the peas themselves are poisonous, all value lies in the ornamental beauty and scent of the blooms rather than any edible use.
No timeline data available yet for this variety.
Sow seeds indoors in a chilly, semi-protected spot approximately three months before your last spring frost date.
Transplant seedlings outdoors about six weeks before your last spring frost, spacing plants 8 inches apart with 36 inches between rows.
Cut flower stems when blooms are freshly opened and fragrant. Harvest in the early morning when stems are turgid with moisture. Cut frequently and generously; removing flowers encourages continued production. Place cut stems immediately in cool water to extend vase life.
Pinch or cut flower stems frequently to encourage more blooms; deadheading is essential to keep the plant flowering throughout the cool season rather than directing energy into seed production.
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