 Snow
Peas
Snow Peas are edible podded peas with the best features of snap beans (tender
and crispy) and garden peas (sweet and meaty). Young Snow Peas are excellent for
salads. The plant grows very well in slightly cold climates. Seeds are sown in
early spring and fall. The plant begins to produce peas quickly and in large
quantity, about 70 days after sowing. Edible pods mature quickly and should be
picked for vegetable use when young.
NOTE: Snow Pea seed germination is relatively sensitive to water content in
soil. Seeds can be easily rotted and fail to germinate if overwatered or soaked.
Keep soil only moist but not soaked during the germinating period. The French name for this tender legume is mange-tout, meaning “eat it all.” The
pods are flat, soft and translucent, with tiny, almost unnoticeable sweet peas
inside. Snow peas are also known as Chinese snow peas.
Varieties
Snow peas, like all peas, are a type of legume. The edible, flat pods contain
five to seven seeds and can reach a length of two to three inches. Snow peas are
available year round, and are especially abundant and fresh in the spring and
summer.
Buying and storing tips
Snow peas can be found in the produce section of most health food stores,
specialty markets, and supermarkets. Look for brightly colored, crisp pods that
have fresh-looking leaflets and small seeds. Use as soon as possible, or store
in a plastic bag, refrigerated for up to three days.
Availability
Snow peas are available all year long, and are at their peak from May through
October.
Preparation, uses, and tips
Just before using, pinch off the ends and rinse the peas in cold water. Wok-fry
them with shiitake mushrooms, red sweet peppers, carrots, and sesame seeds, or
combine raw snow peas with grapefruit slices and mixed field greens.
Nutritional Highlights
Snow peas (frozen, uncooked), 1/2 cup
Calories: 55
Protein: 3.7g
Carbohydrate: 9.8g
Total Fat: 0.26g
Fiber: 3.38g
*Excellent source of: Vitamin C (12.9mg), and Vitamin A (523 IU)
*Foods that are an “excellent source” of a particular nutrient provide 20% or
more of the Recommended Daily Value. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the Recommended Daily Value. |
