Snow Peas
Pisum sativum, var. saccharatum
Despite often being associated with Chinese and Japanese cuisine, snow peas were first cultivated by Dutch Farmers in the 16th century. Coincidentally, the Chinese term for snow pea, “hoh loan dau”, translates to “Holland pea”.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • |
Description
Snow peas are a member of the legume family that produce edible green, yellow, or purple pods like sugar snap peas (and unlike garden peas). They have a sweet taste and a crisp texture. A valuable trait of members of the legume family is that they host beneficial bacteria in their root nodules which work to fix nitrogen to the soil.
Storage tips
Keep snow peas in a plastic bag in the crisper drawer of your fridge for up to two weeks.
Culinary tips
- Snap the stem end off the peas before eating.
- Snow peas can be eaten raw. Try adding them to salads or as part of a crudite platter.
- Snow peas can be boiled, steamed, sauteed, or stir-fried.
- Make an easy side dish by quickly stir-frying snow peas with soy sauce, garlic, and ginger.
