Butterfly Pea

Butterfly Peas are fast-growing trailing or climbing vines with attractive and edible blue flowers that have been used for centuries as a natural dye. Butterfly pea originates from tropical regions across Asia, where vines quickly climb supports during warm seasons. Gardeners value this species for its ornamental appeal and practical culinary applications. Vigorous habit suits planting on trellises, fences or containers placed in sheltered positions.

Flower petals can be used as a garnish, in dishes or to colour foods like rice. In beverages, it is used to colour both alcoholic drinks like gin and cocktails, frozen in ice cubes, as well as in herbal teas.

The seed pods are a rich source of protein, whilst the foliage can be used as a cattle feed or even mulched for green manure.

A half-hardy perennial in the tropics but best treated as an annual in our temperate climate. Don't sow until the ground warms up.

Sowing Butterfly Pea
The seed has a hard external skin which keeps moisture out and slows germination, so some assistance will hasten the process or soak for 2-4 hours before sowing. Sow seed once soil temperatures rise during late spring or early summer. Light scarification can also improve germination speed before planting. Place the seed into well-drained soil, then cover lightly.

Caring for Butterfly Pea
Regular watering supports healthy vine development during active growth periods. Full sun positions encourage abundant flowering throughout the summer months. Provide climbing support early to guide stems upward and reduce ground sprawl.

Use for Butterfly Pea
Culinary use includes natural colouring for drinks, desserts and herbal infusions. Fresh butterfly pea petals are perfect for garnishes or decorative presentation.

Scarify: Slightly nick (toenail clippers), chip or sand one end of the seed.

Please note: Butterfly Pea is regarded as a Perennial only in a warm climate.