There are two main types of peas commercially grown in Australia, green peas and snow peas. Green peas are podded and the seed is used while the entire snow pea is used after the stem and string has been removed. The most common type of sugar snap peas is imported from Asia and the entire pea is used. Australian sugar snap peas are a different variety from the imported sugar snap pea as the pod is thicker and there is a stem attached. Pea shoots can also be eaten as a salad green.
Selection and storage
When selecting fresh peas look for bright green pods that are waxy to the touch. Store in the crisper section of the refrigerator.
Garden peas and snow peas are available most of the year. Peak season is October- December.
Garden peas should be cooked as close to eating as possible. Peas are best boiled and can also be boiled and then pureed. Sugar snap peas and snow peas can be thinly sliced and eaten raw, or stir fried, steamed or boiled, both do not need to be cooked for long. Peas are good with rice, eggs, prawns, leeks, sage, ginger and mint.
Peas are an excellent source of folate, vitamins A and C, and a good source of zinc.