Snap Peas | Sugar Snap Peas

Pisum sativum ‘Macrocarpon Group’


Annual Vegetable – Legume Family

Traditionally season ~ Spring + Early Summer 

can grow Autumn > Winter in different regions


Edible Tendrils

Young pea tendrils make excellent salad greens. 


The flowers are edible as well, beautifully sweet tho when you eat the flowers; you are eating the beginnings of a pea, so choose your flower to pea ratio.


Snap Peas | Sugar Snap Peas ~ How to cut + cook + eat.


Snap peas are a variety of garden pea with sweet juicy round edible pea pods.


If your Snap peas are a little older or a little beat-up looking thinly, slice them – a thinly sliced snap pea salad is one of the great joys of spring – granted, it takes some patience but a great salad for honing your knife skills.



Wash your peas; break off the stalk top and pull down the side of the pea pod to remove any stringy fibre. Snap peas can have quite a thick string, especially as the season progresses, making them very chewy.  It is important to de-string snap peas. 



Refresh wilted, soft and not very crunchy Snap peas by putting them in a bowl of ice water and set them aside for an hour or so while the magic of re-hydration occurs; you will once again have lovely crunchy pea pods.


Fresh crunchy Snap peas are great raw – whole + chopped + sliced thinly depending on your dishes texture.


Cook them saute style – hot and swift with a drop of oil – sesame is lovely. 


Stir them in stir-fries + noodle dishes,  green curries, and grains a minute before serving to cook lightly.


Steam or plunge into boiling water for 5 – 20secs – depending on size – then shock in cold water to stop cooking to keep the crunch.  



Wash – dry off as possible and store in a glass container with a lid.



Crunchy Bean Sprout Salad

Rhubarb Radish & Pea Spring Salad with Orange, Mint and Pistachio

Pea + Radish + Anise Hyssop Salad

Spring Greens Salad

Pea Tendril Salad

Goats Cheese with Pea Tendrils 

and more…