Peas

History

Peas originated at the same time as lentils about 10,000 years ago in the Middle East. Peas were used in their dry form (split peas) until about the sixteenth century when forms with tender seeds were developed that could be eaten fresh.

Types of Peas

Fresh Peas
The small, round, green vegetable has numerous names such as sweet pea, green pea, garden pea, or English pea. Generally, the fresh pea is harvested in the summer. It can be eaten raw or used in salads, soups, casseroles, stews, and other dishes. Also, it can be frozen and canned.

Pod Peas
Edible-pod peas include both Oriental or Asian (also Snow) flat type pods, harvested when the seeds are very small and immature, and the Snap or Sugar Snap Pea which resemble a typical fresh garden pea but with smaller seeds.

Source: Kids Cook Farm-Fresh Food, California Department of Education

Contents

Fun FactsSeasonNutritionStatistics

Season

Peas are harvested year-round in California.

Ripeness

Good-quality peas will have a large pod that bulges away from the pea inside. The pod will be firm and crisp with medium to dark-green coloring.

Avoid product with soft, limp pods or blemished pods. Also avoid peas that are so big, they almost burst from the pod. Edible-pod peas should be uniformly bright green (light to deep green but not yellow-green), fully turgid, clean, and free from damage (Thrip injury, broken pods). The stem and calyxes should be green and there should be very few blossoms attached to the pods.

Storage

Store pea pods in the coldest part of your refrigerator for up to two weeks.

Heart Health

Comsuming the ideal amount of fiber daily (25g for women and 38g for men) has been shown by CDC studies to reduce levels of CRP, thus possibly lowering risk of heart attack as well. Half a cup of peas contains 4 grams of fiber.