snow pea


The fact that this legume is entirely edible—including the pod—accounts for its French name, mange-tout (or mangetout), for "eat it all." Its almost translucent, bright green pod is thin and crisp. The tiny seeds inside are tender and sweet. Snow peas are available year-round with peak seasons in the spring and fall. Choose crisp, brightly colored pods with small seeds. Refrigerate in a plastic bag for up to three days. Both tips of a snow pea should be pinched off just before using. They're an essential vegetable in Chinese cooking and may also be used raw in salads. Snow peas are also called Chinese snow peas.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Next Up

Snow-it-All Crafts

The Kitchen hosts get crafty with some delicious snow-inspired treats.

Spring Pea Salad

Make a light, fresh spring pea salad for a weeknight meal or a special-occasion dinner.

Almond-Pea Soup

Make mom a veggie-loaded, bright green soup for Mother's Day.

6 Snow-Day Recipes from the Pantry

Snowed in with a near-empty fridge? Food Network Kitchen worked up these six comforting recipes made exclusively with nonperishable pantry ingredients.

Market Watch: Pea Shoots

A true farmers’ market find: Tender pea shoots are too delicate and perishable for the supermarket. Use them in our easy summer roll recipe.

Trend Alert: Pea Protein

Get the facts about the pea protein trend.

Market Watch: Green Peas

Green peas are sitting in natural little packages just waiting to be plucked. Visit your local farmers' market and dive into a basket of this spring treasure.