I love my sweetpea bush. It will fill up the space by next year. In the mean time why not just plant some white bacopa. Two or three bacopas will soon cover the ground around it. I like lobelia too mixed with bacopa. Alysum smells a lot better than bacopa though. It would also be a good opportunity to place a couple of nice rocks that you like the shape of, or that mean something to you.

I've found out now as I have both growing. The pods on sweet peas are covered in downy hair and if you touch them and lock your fingers there is a bitter taste. Edible pea pods have a smooth skin and there is a flower but it's not the main event.

I seem to recall my grandad commenting on his multicolored (but his favorite color in the garden was red) sweet peas all going pink (which he wasn't so fond of), but Papa was notorious for saving seeds forever. Like 15 generations worth of the plant. So, after 15-20 years of recycled seeds, I think they did eventually revert, but then maybe his memory after all that time wasn't quite right on? Dunno... but he's gone now, and just remembering his complaining about this made me smile... LOL Amanda 'romando'

lol, don't ya wish the op could delete useless comments, haha, (just kidding, i don't really care...i'm guilty of the same) Don't ya wish someone would come along a correct some spelling? humus, lol. That is the stabilized dirt. I suppose hummus is humus to you...straight to the compost pile. When the hummus comes out at work it is gone in seconds, like vultures. It's the ingredients, the citrus, garlic, spice that makes it sooo good. Adding more veg and food value/nutrition is just a no-brainer. I don't really care for thick pureed soups, often bland. Or maybe i like broth that can soak a toast point or cracker. Made a batch last night with the last little holiday orphan...a head of roasted garlic. Yum. Served alongside a brothy leek, asparagus and corn chowder. We scooped it right into the hot soup and dipped a toasty bread creation.