Snow peas are also known as Chinese pea pods since they are often used in stir-fries. They are flat with very small peas inside; the whole pod is edible, although the tough “strings” along the edges are usually removed before eating. Pinch off the ends and pull to remove the strings along the seams of the pods before eating or freezing. The fresh peas can now be eaten raw, stir-fried, steamed, stored in a plastic bag in the refrigerator for two weeks or frozen. The leaves and stalks are actually edible and are absolutely delicious is still overlooked by many cooks.
This is a high-yielding snow pea. A versatile, dark green snow pea that can be picked at 3 3/4″, or as small as 2 1/2″, depending on your preference and market. Very productive with a nice, manageable plant habit. The 36″, Afila-type vines produce an abundance of tendrils for garnishes. 1 to 2 pods per node.
HOW DO YOU CLEAN SNOW PEA LEAVES
Give the pea leaves a nice rinse and wash in room temperature or slightly cold water. Drain them well. You can also use a salad spinner, too.
If you select them well, the pea shoot stems are just as tender as the leaves so don’t throw away the stems unless the stems feel tough or brittle to your hands or look dry. In that case, nip a small tougher bits away. Break off any flowers or curly tendrils and discard those as well. If the leafy parts look wilted or soiled, discard that, too. These delicate greens wilt quickly so it’s best to cook them fairly soon (within 1-2 days) after you harvest them.
GROWN IN THE SPRING AND FALL IN THE TOWER GARDEN.
SEED NAME: Avalanche Snow Peas from Johnny’s Selected Seeds
LATIN NAME: Pisum sativum
DAYS TO MATURITY: 60 days
