Hand drawn image of Sugar snap peas

Sugar snap peas

Pisum sativum

Tender edible pods filled with a uniform row of tiny immature peas. Sweet and summery with a satisfying crunch.

In the kitchen

Storage

Sugar snap peas are best eaten as fresh as possible but will keep in the fridge in a bag for up to three days.

Prep & Cooking tips

The only prep you need do is nip off the top and pull away the string-like edges with a small sharp paring knife. You can keep them whole, finely shred them, or try slicing lengthways to reveal the toothy rows of baby peas.

They are delicious eaten raw; as a snack, part of a salad or dragged through a dip. They can be cooked, but are best only fleetingly heated to preserve an element of crunch. Shredded in a stir-fry is perfect, or lightly steamed and thrown with a little butter and fresh herbs.

Sugar snap peas recipes

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In the field

  • Meet the grower: Andy Hayllor , Ashburton, Devon

    As a founder member of the South Devon Organic Producers co-operative, Andy Hayllor supplies Riverford with brilliant organic vegetables.

Seasonality

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