Blanching peas improves their flavor and appearance.
Fresh peas are edible legumes in the botanical groups Pisum sativum or Pisum saccharatum. They are usually eaten whole, still in the pods, rather than in the shell. Peas are readily available and widely used in many cuisines, especially Asian and French.
The origin of the term “pea” is uncertain. It may refer to the fact that they can grow in late winter, or possibly the icy hue of the fruits. In French, peas are called “scabies tout”, which means “eat everything”, since the peas and the pods are edible.
Fresh peas are a staple in many Chinese stir-fry dishes.
Despite their delicate appearance and texture, peas are quite hardy. They are frost hardy and can grow in almost any type of soil. Peas grow on leafy vines that produce tendrils, making them particularly suitable for climbing over wires or railings. They grow best in cool or temperate climates in a well-drained garden that receives plenty of sun. They are good companion plants as they help replenish nitrogen in the soil.
Raw peas can add crunch to a leafy green salad.
The peas themselves grow up to 3 inches long with flattened, bright green pods that are pointed at both ends. Peas sprout from a flower that develops into a green leaflet at the stem end of the pods as the peas mature. The pods also have threads along the edges, which are usually removed before cooking. The tendrils produced by climbing vines are also edible and are often used in fine cooking.
Peas are rich in nutritional value. They are an excellent source of fiber, protein and vitamins. The average serving contains about 50 calories (0.21 kilojoules), three grams of protein, and zero fat. Peas are rich in vitamins C and A and potassium.
The texture and sweetness of peas are best when eaten immediately after harvest. They can also be kept for several days in the fridge in a plastic bag or container. Peas can also be frozen and do not need to be thawed before adding to a dish.
Fresh peas can be eaten raw as a snack or as an ingredient in salads. They also lend themselves very well to quick bleaching, bringing out their crisp texture and vibrant green color. Fresh peas can be added to Asian stir-fries, soups, and pastas. They require very little cooking time and should be added towards the end of the cooking process for optimal texture and color.