Plant encyclopedia›Dutch mice

Dutch mice

Also known as: earth-nut pea; Fyfield pea; pease earth-nut; tine-tare; tuberous lathyrus; tuberous vetch; tuberous-rooted everlasting pea; earth chestnut; earth nut; tuberous pea

A perennial, deciduous climber and scrambler with tuberous roots, introduced as a wild flower, with green foliage, reaching a height of around 200cm. Crimson red to dark pink flowers appear in the summer. The tubers are edible when cooked, with the flavour of sweet potato

Scientific classification

Species: Dutch mice (Lathyrus tuberosus)
Genus: Lathyrus
Family: Fabaceae

Pods and seeds are not edible. Wear gloves and other protective equipment when handling
Toxicity: Annual Biennial · Climber Wall Shrub
Plant type: 1.5-2.5 metres
Height: 0.1-0.5 metres
Spread: Deciduous
Foliage: Climbing
Habit: Spring · Summer · Autumn
Season of interest: Full sun
Sunlight: Information to be completed
Ideal temperature

Dutch mice pictures

Distribution of Dutch mice

Distribution map

Information to be completed

Culture

Information to be completed

Toxicity

Pods and seeds are not edible. Wear gloves and other protective equipment when handling

Quick identification of Dutch mice

Information to be completed

Dutch mice care guide

Moderate regular watering, allowing brief slight drying between soakings
Watering: Full sun
Sunlight: Information to be completed
Ideal temperature

Watering

Moderate regular watering, allowing brief slight drying between soakings

Fertilizing

Balanced perennial feed every four weeks from spring through summer

Pruning

Deadhead regularly and cut back after flowering

Propagation

Propagate by seed. Sow in a cold frame in early autumn, early spring or in-situ in mid-spring

Growing

Grow in humus-rich, fertile, well-drained soil in full sun or light dappled shade. Incorporate well-rotted organic manure before planting and apply a balanced liquid fertilizer every two weeks when in growth. Deadhead regularly. See sweetpea cultivation for further information

More growing and care information →