We came home from a working holiday in Manila to find our vegetable garden overgrown with weeds. But amid the tangle of yard-high dandelions, milkweed and wild oats, there was a small island of solace and delight: fresh garden peas!

I had planted these in the fall, my first ever attempt at a winter garden. The seeds sprouted within a week, but took their sweet time growing over the next few months. The first soft white pea flowers didn’t even appear until mid February, way past the 60-75 days promised on the little seed packets. But yes, 5 weeks later and here the three plots I had seeded were bursting with peas–slender snow peas, thick sugar snap peas (stringless!) and peas with thick, stringy pods that would have to be shucked–but what tender sweet little round peas they held inside!


These pea pods were so fresh and crunchy and sweet you could eat them right off the plant! If you must buy your peas, though, make sure you get them crisp and green, as soon after picking as possible. Then use them quickly. Peas, like corn, lose their sweetness very quickly after picking as their sugar turns into starch.

Here are some simple ways I’ve tried to prepare the peas:

String the pea pods if necessary. Fill a big pot of water to boil. Throw in a good amount of salt. Put the peas into the boiling water and blanch for no more than 2 minutes. Quickly drain and plunge the peas into a bowl of iced water. This keeps the peas crisp and bright green.

These peas are delicious eaten cold, tossed in a variety of sauces or light dressings: for example, a vinaigrette of lemon and olive oil, with some crushed garlic, salt and pepper; or a sesame dressing made from 1 part soy sauce, 1 part Japanese vinegar and a dash of sesame oil plus a sprinkling of sesame seeds.

Peas are famously good too in stir fries, combined with a variety of vegetables, with or without noodles.



Shucking peas take a little more work, but once done, they are even quicker to prepare. After blanching (1-2 minutes), drain the peas and toss in a pat or two of butter and a sprinkle of salt. Try adding a few torn-up mint leaves and/or spring onions or chives.



Patricia is a freelance writer based in California who enjoys travel, books, and vegetable gardens. You may email her at patricia.e.galan@gmail.com.