« Peas »

Peas are widely grown as a cool-season vegetable crop, grown in both small gardens and on large farms. Thought to have originated in central Asia, green peas today are a well known and popular vegetable around the world, with hundreds of varieties available. There are three basic classifications of fresh peas: snow peas, snap peas, and garden peas.

Snow peas have flat pods which are eaten whole, when they are young and tender. Snow peas are one of the earliest known cultivated plants, with archeological evidence showing that they were grown in southeast Asia 12000 years ago. Snow peas are commonly associated with Asian cuisine and are delicious stir-fried.

Snap peas also have edible, tender pods, but unlike snow peas the pod is round instead of flat. The pods are crisp, sweet and make a satisfying ‘snap’ when bitten. They are best in salads or eaten fresh as a snack. Snap peas were developed in the 1970s and are a cross of garden peas and snow peas.

Garden peas (also called English peas) are shelled before eating. The pods are harvested when the peas inside are fully developed and plump but still tender and green. The shelled peas are commonly boiled and served with butter and salt, but they may also be used in many other ways.

When buying peas, look for fresh, bright green pods which are crisp and whole. Avoid peas which are dry, wilted, or have mold or other blemishes. Peas should be kept cool and used soon after purchase. Unwashed and unshelled, peas can be kept for several days in a plastic bag in the refrigerator.