Stem four or five feet in height, generally simple, but branching when grown in rich soil; leaves long, yellowish-green, tinged with red where they connect with the stalk of the plant; flowers pale-red; pods three inches long, seven-tenths of an inch broad, more or less contorted, containing six to eight peas; seed comparatively large, pale-brown, marbled with reddish-brown.
Season nearly the same as that of the Common Dwarf Sugar. It is productive, remarkably hardy, and may be sown very early in spring, as it is little affected by cool and wet weather; but the green pease are not much esteemed, as they possess a strong and rather unpleasant flavor. The green pods are tender and good; and, for these, the variety may be worthy of cultivation.
Tamarind Sugar.
Late Dwarf Sugar. Tamarind Pea.
Plant similar to the Common Dwarf Sugar, but of more luxuriant habit, and with larger foliage; flowers white; pods single or in pairs, six to eight seeded, very long and broad,—often measuring four inches in length and an inch in breadth,—succulent, and generally contorted and irregular in form. A few days later than the Common Dwarf Sugar.
Hardy, prolific, and deserves more general cultivation.
White-Podded Sugar. Vil.
Stem four to five feet high; leaves yellowish-green, and, like those of the Giant Eatable-podded, stained with red at their insertion with the stalk; flowers purple; pods nearly three inches long, five-eighths of an inch wide, sickle-shaped and contorted, of a yellowish-white color, containing five or six peas. The ripe seeds are irregularly flattened and indented, of a greenish-yellow color, marbled or spotted with brown or black.
The variety is quite late. Sown May 1, the pods were not fit for use till July 24.
The pods are crisp and succulent, though inferior in flavor to most of the Eatable-podded varieties.