Shelling Peas

Peas that I grew up with were always shelling peas, also called English Peas. There are now an astounding number of peas on the market, that include those with edible pods.

The basic shelling pea is perhaps still the most common and does not take much longer to mature than many edible pod varieties. You pick them when the pea shape shows along the pod and the pod color turns an even green. When it goes to a brown translucent color, the peas are likely to be over ripe and crinkled. You take the peas of the pod before cooking. Therefore, you need more of them per serving than the other peas. I recommend cooking these peas quickly – just 3-4 minutes – in boiling water,  like asparagus which is ripe now as well. Traditionally, people cook peas and the first new potatoes with a little sprig of mint to add flavor. Mint in the south rarely goes fully dormant but the bright new leaves come out early in the year making them perfect for adding to the pot. Some people like a teaspoon of sugar added to the water before adding the peas.

Snow Peas

Snow peas are picked when the tiny peas are immature, and the pod is still very tender. The pod is thin enough to see the little peas inside. People cook these peas in a variety of ways including microwave and steamer but just for a few minutes. The pod should not be limp but crisp.

Snap Peas

Snap peas, or sugar snap peas are a cross between the shelling pea and the snow pea. The little peas are allowed to grow inside the pod but the pod stays tender and can be eaten too. True shelling peas have tough pod, often with a stringy thread along the side. These peas can be cooked like snow peas and take just a minute or two longer.

Note that all these peas, the shelling peas and the edible pod peas are also tasty straight from the vine while you walk around your garden – no cooking required.