My mother-in-law recently gave me a bag of snap peas from the garden. She wasn’t sure what type of peas she had. They were sugar snap peas. Continue reading to learn how to tell the different between snap, snow, and garden peas. As well as when to pick garden fresh peas and how to cook peas.
Sugar Snap Peas have pods that are plump, and round. Sugar snap pea pods are edible. Choose sugar snap peas that are bright green, firm, and free of blemishes. Sugar Snap Peas should be harvested when the individual peas/seeds are the size of BBs. They are an excellent source of vitamin C, and a good source of vitamin K. Snap peas can be steamed, roasted, sautéed, and pickled. Check out the recipe I made below using sugar snap peas.
Snow peas are flat and have thinner walls than sugar snap peas. Snow pea pods are edible. Choose snow peas that are shiny and flat with small peas that are slightly visible through the pod. Snow peas should be harvested when the individual peas/seeds are the size of BBs. They are an excellent source of vitamin C, and a good source of iron and magnesium. Snow peas are most often stir fried or eaten raw.
Garden peas have rounded pods and are slightly curved. Garden peas need to be shelled before eating. Choose garden peas that are firm, bright green, medium-sized pods with no sign of decay or wilting. The best peas will “snap” when broken in half. Garden peas are an excellent source of vitamin C, folate, and dietary fiber.
- 1 pound garden fresh sugar snap peas
- 1 tablespoon olive oil
- 1 minced garlic clove
- ½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, garlic, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, mix in lemon juice and serve.