Peas (Pisum sativum)
About Peas
Peas are tender green legumes packed with sweetness and a buttery bite. Eaten fresh, frozen, dried, or split, they’re flexible players in soups, stir-fries, salads, and risottos.
They’re quick to grow and just as quick to eat — the kind of simple ingredient that adds brightness to any dish.
The History of Peas
One of the oldest cultivated crops, peas were found in Egyptian tombs and domesticated in the Fertile Crescent over 10,000 years ago. They were originally eaten dry, like lentils.
Fresh peas didn’t become fashionable until the Renaissance, when “green peas” were prized among European nobility.
The Science of Peas
Peas are high in protein, vitamin K, B vitamins, and fiber. Their sweetness comes from natural sugars, which convert quickly to starch after harvesting — which is why fresh peas taste best when eaten immediately.
They also contain phytonutrients like saponins and coumestrol, which support cellular health.
The Geography of Peas
Peas grow best in cool climates and are cultivated globally, especially in Canada, China, Russia, and northern Europe.
Garden peas, snow peas, and snap peas each offer different textural and flavor profiles, used across Asian, European, and Middle Eastern dishes.
Varieties of Peas
Lincoln
Classic garden pea with sweet, plump seeds. Heat-tolerant and productive.
Sugar Snap
Crisp, edible pods. Sweet and juicy — eaten whole.
Snow Peas
Flat pods with tiny seeds. Common in stir-fries.
Wando
Cold-tolerant shelling pea with a robust, earthy flavor.
Little Marvel
Compact heirloom with tender, sweet peas. Ideal for containers.
FAQs All your questions about Peas: answered
What’s the difference between sugar snap and snow peas?
Snap peas are thicker and sweeter, with plump pods. Snow peas are flat and more delicate.
Can you eat pea pods?
Yes — if they’re from snow or snap peas. Shelling peas’ pods are too fibrous.
Why do fresh peas taste better than frozen?
Fresh peas have more sugar, which converts to starch quickly after picking. Frozen peas are flash-frozen to preserve some of that sweetness.
Are dried peas the same as fresh peas?
Not quite — dried peas are more starchy and earthy, used in soups and dals.