Snap Peas
Crunchy, sweet pods you can eat whole with fresh 'green candy' sweetness
Storage
Store unwashed snap peas in a mesh or perforated produce bag in the fridge.
Shelf Life
10-14 days, thanks to minimal handling. If you blanch and freeze them, they'll last up to a year.
Flavor & Texture
Crunchy, sweet pods you can eat whole. Raw, they have a fresh 'green candy' sweetness; cooked just a touch, they stay crisp yet juicy. Fatter peas are sweeter with more flavor, but the texture tends to be a touch stringier.
Prep Tips
Trim the stem and snap off the string before eating if necessary. No need to shell—eat the whole pod. If blanching, do 2 minutes, then immediately ice-bath to preserve color and snap. Or if you're lazy, just cook them for 15 seconds and set aside without cooling. The residual heat will carry over and continue cooking them.
How to Use It
- Eat raw as a snack or salad crunch
- Lightly sauté with olive oil and garlic
- Stir-fry with beef and oyster sauce
- Blanch and toss with pasta, lemon zest & black pepper
Tastes Great With
Lemon, garlic, mint, basil, sesame oil, soy/fish sauce, butter, ginger, pasta, grilled meats, fresh herbs.
Watch Out For
Peas soften if stored too long. Blanching and icing help preserve both texture and color. Avoid overcooking—finish while they're still crisp. Check for stringiness by eating a few before incorporating into a dish.
Fun Fact
They're a garden-cross between snow and garden peas—no need to shell them, yet still sweet and plump.