Fresh and dried peas

The pea comes to us from Asia. The Chinese were eating peas some 4,000 years ago. The Greeks, Romans and Egyptians also enjoyed peas going back thousands of years. 16th Century French Royals were responsible for popularizing the green pea in Europe. At the end of the 19th Century, it became the first vegetable ever to be cross-bred when it was finally introduced in America.

The pea is the fruit or seed of a climbing legume. It grows in a smooth green pod that is elongated, slightly curvy or flat and usually inedible. Fresh seeds are called green peas, dehydrated seeds are called dry peas. Dry peas can be yellow or green; they are sold whole or split. There are more than 1,000 varieties of peas, among which you will find smooth peas, wrinkled peas and snow peas. They are highly perishable so relatively few fresh peas ever make it to market. Smooth round peas are usually frozen; sweet wrinkled peas are generally canned. Snow peas have a sweet and crunchy edible pod; they are picked before they start to swell.

Culinary tips and advice

• Fresh peas are highly perishable and should be eaten as soon as possible. Most peas are frozen, canned or dried. When buying fresh peas, look for smooth, shiny, bright green pods that feel heavy, indicating they are full of plump peas. Local harvests in Quebec are in July and August, which is the best time to buy them fresh.
• Cook fresh peas in boiling water and serve with meat and poultry.
• Dried peas are used in clear and creamed soups. The well-known, stick-to-your-ribs “pea soup” and other fine recipes have become a tradition in Quebec and New England.
• Avoid cooking fresh peas any longer than five minutes, snow peas any longer than 6 minutes to preserve their natural colour and flavour. Overcooked, they also become pasty.
• Cooked peas can also be eaten cold in mixed salads and vegetable salads.
• Frozen peas can be substituted for fresh peas in any recipe.
• Before shelling green peas, rinse pods under cold water. The green peas themselves do not need to be washed.

Nutritional Value
Fresh, frozen or dry, peas are a good source of folic acid, potassium, thiamine and magnesium. They also contain vitamin C, zinc, phosphorus, iron and vitamin B6. Snow peas also have the same nutritional value but provide more vitamin C.