John Myers
Green peas are among the oldest and most important cultivated plants in human history: this useful plant has been cultivated, harvested, and eaten for around 10,000 years. Today there are many different varieties of protein-rich legumes, from pith to sugar snap peas.
Things to know about peas
Originally from Asia Minor, peas are now found all over the world. The green pods are also grown on Germany’s fields. However, the world’s largest producers are in Asia: With over 12 million tons per year, the People’s Republic of China is number one, followed by India with more than 5 million tons.
Since the green legumes are grown outdoors in this country, the main harvest time is in the summer months: German peas can be harvested between June and August. However, fresh pods are available all year round because the vegetables are imported from southern countries all year round. Peas are also available frozen and canned.
Whether it’s tender wrinkled peas, slightly floury split peas, or crunchy sugar snap peas that can be eaten with their pods: peas are very popular as a vegetable, even with children.
Purchasing, storage, and cooking tips for peas
Fresh pea pods should be shiny, intense green, and crisp when you buy them. Since they quickly lose their taste and do not keep very long, immediate consumption is recommended. With a little trick, the shelf life can be extended a bit: If you wrap fresh pods in a damp cloth, they can be stored in the vegetable compartment of the refrigerator for up to three days. However, this does not apply to seeds that have already been peeled, because without their protective shell they quickly taste floury. Therefore, peas should be processed immediately after shelling. For longer storage, you can blanch them in salt water, chill and freeze. The easiest way is to buy loose, frozen peas.
There are hardly any limits to creativity when it comes to preparation, because peas taste just as good in soups as they do as pesto with pasta. Whether eaten raw from the pod, steamed as a side vegetable, roasted in a risotto, baked in a casserole or boiled as a hearty pea stew: there are suitable pea recipes for every occasion and taste.
Even salads get more color and flavor from the green pellets. This not only applies to the classic pasta salad, but also to other salad recipes such as a crunchy cucumber and pea salad.
