Pisum sativum var. saccharatum
Annual Vegetable – Legume Family
Traditionally season ~ Spring + Early Summer.
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.
Snow Peas | Mangetout ~ How to cut + cook + eat.
Snow peas, also called Mangetout, are a variety of garden pea with flat edible pea pods. The french name Mangetout means “eat all” – Mangetout is the common name used in Britain and Europe; Snow Pea is the english name in Australia and America’s.
Snow peas are crunchy + sweet with a fresh light-greenness of flavour.
WASH + PREP
Wash your peas, Break off the stalk top and pull down the side of the pea pod to remove any stringy fibre – Snow peas, in general, have little to no stringy sides, unlike Sugar snap peas.
If your peas are a little wilted and soft and not very crunchy. Please put 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 Snow 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.
BRING THE BRIGHT GREEN
To bring out the bright green which is about the chlorophyll in the plant – Steam or plunge into boiling water for 5 – 20secs – depending on size – then shock in cold water to stop cooking to keep the crunch & bright green colour.
Wash – dry off as possible and store in a glass container with a lid.
White Bean Snow Pea & Cucumber Salad
Pea Tendril Salad
Goats Cheese with Pea Tendrils