Pisum sativum ‘Macrocarpon Group’
Annual Vegetable – Legume Family
Traditionally season ~ Spring + Early Summer
can grow Autumn > Winter in different regions
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 + PREP
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.
COOK + EAT
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.
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