Peas are one of the oldest known vegetables around. For many centuries only dried peas were used in dishes due to their lack of good flavour. In the 1500s, new varieties of peas with better flavour were developed and people started eating them fresh.
Peas have a relatively short season and so peas grown in New Zealand are available frozen year-round, however, the taste of fresh peas is unbeatable! Peas are a particularly useful all-around food. They are an excellent source of dietary fibre, a good source of folate, niacin, thiamin and vitamin C, a source of riboflavin, vitamin A, vitamin B6, copper, iron, magnesium and phosphorus and contain potassium at levels of dietary significance. The major phytonutrients in peas are the carotenoids, phenolic compounds, including some flavonoids as well as phenolic acids.
Refrigerate in plastic bags and use as soon as possible.
Eat fresh or boil, microwave, steam, stew, or stir fry. Make sure you remove peas from pods just before cooking.
The fresher the peas, the better and sweeter they taste. Use as soon as possible after purchase and don’t overcook.