Botanical Sweet Pea (botanical style)

The sweet pea, Lathyrus odoratus, is an annual climber in the pea family, native to Sicily and southern Italy. Seed reached Britain at the end of the seventeenth century. Henry Eckford bred larger flowered varieties in the Victorian era, and the frilled Spencer types followed in the early 1900s. Each flower has an upright standard petal, two side wings and a keel, and the plant climbs by tendrils. Unlike garden peas, its seeds aren't safe to eat.

Sow sweet peas in October or November in a cold greenhouse, or from January to March indoors, in deep pots or root trainers. When the seedlings have three or four pairs of leaves, pinch out the tips to make bushier plants. Plant them out in April or May against canes or netting, and don't let them dry out. Pick the flowers every few days from June onwards: once pods start to form, the plant slows down and stops flowering.

This stem carries pink and purple sweet peas, curling tendrils and a single pod, set on a cream ground. The pod is a small reminder of what happens if you stop picking. Together, the flowers, tendrils and pod show both the scented garden favourite and the climbing pea it really is.