Refrigerate in a plastic bag – do not wash until ready to use. To freeze, rinse thoroughly, de-stem and leave whole. Blanch in boiling water for 1 1/2 minutes and plunge in cold ice water. Drain off excess water and freeze in airtight container.
A good source of Riboflavin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron and Manganese.
- Snap peas are a relatively new food, having been developed in 1979 to meet consumers’ demand for edible-pod peas that are sweeter and larger than snow peas.
- Sugar snap peas are thought to have originated in the Europe, unlike shelling peas, which are Asian by origin.
- Pea tendrils, which are tender top shoots of young pea plants, have similar pea flavor, used in cooking as well in salads.
Information from Siskiyou Cooperative