Snow Peas

Snow Peas

Snow Peas are eaten whole, not shelled. Some people still string them. This is a hold-over from a few decades back, but it is no longer necessary with most of today's varieties. To prepare, just wash and trim the ends. If they are fresh, they should be crisp enough that they snap when you break them.

When buying fresh, choose those with the smallest seeds, and avoid any wrinkled or limp pods.

The frozen ones are also excellent, if not superior in taste and nutrition to the fresh, because of how quickly they are frozen after harvesting.

Cooking Tips
Wash, top and tail (the ends will just break off), remove strings.

Equivalents
2 cups trimmed = 1/2 pound (225g), trimmed
1 1/2 cups trimmed = 4 oz (115g), untrimmed
2 cups fresh = 6 oz (170g) frozen

Storage
Store unwashed in a plastic bag in the fridge and use within 3 days.

Also called: Chinese Pea Ho Lon Dow Mangetout Pea Sugar Pea Pisum sativum (Scientific Name) Pois mangetout (French)

Other entries for Peas
Cowpeas, Field Peas, Peas, Snow Peas, Sugar Snap Peas, Winged Pea

Other entries for Legumes
Beans, Lentils, Soybeans

Related Recipes
Beef & Pepper Stroganoff, Pea Risotto
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