Overview
Peas are the edible seeds of an annual herbaceous plant belonging to the Fabaceae family, native to the Mediterranean and eastern regions.
They are available year-round in supermarkets, usually frozen, canned, or dried; however, fresh peas are a true springtime treat.
Season
As mentioned, fresh peas reach their peak in spring.
Varieties
There are many varieties of peas, but the main distinction lies between the wild pea (Pisum arvense), typically used as animal fodder, and Pisum sativum, cultivated for human consumption.
When it comes to fresh produce, you’ll find shelling peas, where the pod is discarded, and the so-called “eat-all” types, such as mange-tout and snow peas, where the pod is eaten after cooking. The more industrially processed forms include cooked peas, dried peas, and especially frozen peas. High-quality frozen peas can be an excellent substitute for fresh ones, allowing you to enjoy their flavour all year round.
Culinary uses
Peas are always cooked and lend themselves to a variety of traditional uses: served as a side dish with onion, ham, or pancetta; as a sauce for pasta; or alongside fish and seafood, such as in the classic Sicilian recipe of cuttlefish ink spaghetti.
How to prepare
Fresh peas should be shelled just before cooking to prevent the skins from toughening when exposed to air.
Cooked and frozen peas require no preparation, while dried peas need to be soaked before use.
Buying tips
If buying fresh peas, look for pods that are firm and a vibrant green.
For processed products, always check the expiry date, ensure the packaging is intact, and opt for items free from artificial colourings and preservatives.
Storage
Fresh peas are quite delicate and should be kept in the fridge’s fruit and vegetable compartment for no more than a day or two. As noted, shell them only when you’re ready to cook.
Sayings
“Don’t pick pea and broad bean flowers in May.”
“Peas and flowers are only lovely when young.”
“Every pea has its pod.”