You can find more information, photos and advice sheets on all the plants and recipes that we talk about in this podcast by heading to the links in the show notes or on our website at sarahavin.com.

Welcome to GrowCook Eat Arrange with me, Arthur Parkinson and my good friend Sarah Raven.

On this episode, we're talking about a plant that we really both love, and I'm quite sure if we had to go to Desert Island,

we would definitely take a pack of sweet pea seeds with us both. We really love them.

They are sort of the emblem, really, of the

cut flower movements because they're just so prolific. As soon as you've cut one bunch, you've

got another bunch, almost ready to cut again on a wig gram or a wall where you've grown them

out in the garden. They're hungry plants though, and there are a few not necessarily rules, but really good tips to follow if you want really good, strong, healthy plants, which are going to properly produce you bucketfuls and bucketfuls of sweet peas.

And for me, Sarah, a lot of people think of sarah as the

dahlia queen or the bulb queen i think of sarah as sweet peas queen because the first time i saw

sarah was watching her on gardeners world she was in a lovely hexagonal greenhouse with monti don

and she was sewing sweet peas into something called root trainers,

which I've become they familiar with. So Sarah, tell me about you sweet peas and root trainers.

Thank you, Arthur. Yeah, I love sweet peas. I just think they are the, I don't know, the sort of

emblem of sweetness and they're so British somehow. And that's a nice thing.

And they feel like a celebration of the countryside and a sort of country garden because of the

whole scent thing and the fact that the more you pick, the more they flower. So they are the epitome of

cut and come again. And I think that's why they're just so incredibly generous.

And we'll come on to a tip of how to make that not oppressive.

Because some people just say, oh, the thing about sweet peas is there's so many to pick,

I can't keep up with it.

But we've got a really handy tip for that, so we'll come on to it.

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