  Once peas are picked, the sugar content starts converting to starch and their flavor fades. This conversion is delayed in edible-podded peas, which are protected by the pod.
Health Benefits: Green peas are high in vitamins A and B-complex and are a good source of calcium and potassium.
Use: Shuck green peas just prior to cooking and save the sods for soup stock. The flavor of fresh peas is distinctive, elusive, rich, and aromatic. Even the blossoms are edible and are a beautiful garnish for salads.
Buying: In the market, look for small, crisp, shiny pods that squeak when rubbed together. Refrigerate and use immediately.
 These peas are so sweet that it's well worth the trouble to shell them
 Sweet and crisp, and eaten whole, pod and all. Snap peas can be served raw, briefly stir-fried, pickled, or steamed as a side dish.
 You eat these whole, pod and all. They're often stir-fried very briefly (no more than a minute), but they're also good raw. They're easy to prepare, just wash and trim the ends. Some people string them as well, but that's not necessary.
from Rebecca Wood's The New Whole Foods Encyclopedia |
