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Lathyrus oderata
(lah-THI-rus oh-doh-RAH-tus)
Common Name: Sweet Pea
Family: Fabaceae (Formerly leguminosa)

Annuals native mainly to the northern hemisphere regions. Leaves are pinnate, with uppermost pair of leaflets modified into tendrils. Very fragrant, usually short-lived.
The sweet pea was first discovered on the island of Sicily, where they were discovered by a priest and amateur Botanist who sent seed to England in 1722. It has a proud place in the history of science, for it was one of the chief plants used by Gregor Mendel (1822-84) in his hybridizing experiments which laid the foundation for the science of genetics.

Today's varieties have large blooms in many colors and still maintain the exceptional fragrance associated with this flower. Sweet peas however are short lived and require some special handling. Because of their short stems it is suggested that they not be clumped together in designs . Because of their short vase life they are not recommended for arrangements requiring a long period of attractive display.

Retail handling
Preparation. Recut sweet pea stems immediately upon receipt.

Pretreatment. Pulse flowers in a tepid solution of 4 millimolar silver thiosulfate for 4 to 8 minutes at 70 F (21C) to prevent petal drop caused by ethylene, to increase vase life and to promote bud opening.

Hydration . Use clean,warm , preferably deionized, water adjusted to pH 3.5.

Preservative. After pulsing in silver thiosulfsate, place flowers in a preservative solution (or 4% sucrose plus 300 ppm 8-hydroxyquinoline citrate for about 18 hours.

Development at harvest . In the past sweet peas were harvested when the last bud on the inflorescence was half open. Modern handling techniques have made it possible to harve st inflorescences with the first flower developed and just showing color with rest at a less mature stage.

Lasting qualities. Flowers in plain water are short lived. A maximum vase life of 3 days ending with abrupt petal abscission is the usuual scenario. Flowers treated with silver thiosulfate and a floral preservative last at least 7 days.

Hydration. Use deionized water to hydrate sweet peas.

Ethylene . Sweet peas are very sensitive to ethylene, which causes petal drop. Pulse flowers with silver thiosulfate to prevent early abscission and to promote development and opening of tight buds. Hold stems for 10 minutes in a silver thiosulfate solution (4oz per gallon of water [120 ml per 4 l ]). Rinse stems, then hold in a 4% sucrose solution at 70 F (20C) overnight. Prolonged pulsing may cause phytotoxicity.

Storage . Flowers that are pulsed with silver thiosulfate and treated with a preservative can be stored dry for 4 days at 35 F (2C). Flowers hydrated upon removal show little reduction in vase life. Prolonged cool storage does, however, reduce fragrance.

Consumer care

Recut stems and place flowers in fresh, warm, preferably deionized, water in a clean nonmetal container. Add a floral preservative, and place sweet peas in a cool location out of drafts. Keep flowers away from sources of ethylene such as ripening fruit. Keep(overnight) at a temperature of 72F (22C) in an artificially illuminated area (cool white fluorescent lamps). After uptake of preservative, recut stems and hydrate sweet peas.

Temperature . Refrigerate sweet peas at 35F (2C).

Bud opening. Open bud-cut sweet peas by placing in water after pulsing in silver thiosulfate and holding for 18 hours in a preservative