A Guide to the Most Common Types of Peas

Frozen peas are so ubiquitous (and simple to use), that it's easy to overlook the springtime wonder of fresh peas straight from the pod. But not all peas are created equal—some must be removed from their pods to eat, while others are wholly edible. To make things more confusing for the average home cook, some peas can be eaten raw; others should be cooked. To help, we outlined the differences between English peas, sugar snap peas, snow peas, and pea shoots so you can choose the right ones for your recipes.

Before we dive into the particulars of each type of fresh pea, it's important to note that all of them develop sweetness as they grow to maturity. If left on the plant for too long, those sugars are converted into starches so the peas become fibrous and tough with a less sweet flavor. For the cook, this means choosing peas that are recently picked and fresh and young—this is not a time when bigger is better.

English Peas

Also known as shelling peas or garden peas, these are the same peas that are frozen. The pod isn't eaten—just the peas inside. When buying English peas, look for firm, round pods (about 3 to 4 inches long) that are a smooth green color and unblemished. Avoid older looking pods; the peas will not be as sweet. To open the pea-pod, pull down on the stem to string it and gently push out the attached peas. Compost the pod or use it in a spring vegetable stock.

How to Cook With English Peas

Unlike some other types of peas, the English variety can't be eaten raw. "You need to cook them to turn them from starchy to sweet," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks. To do so, blanch the peas by placing them in a pot of boiling water for just a minute or two, then shocking them in cold water. Be sure to delight everyone at the table with our Tagliatelle with Mashed Peas and Pecorino where English peas take a starring role.

How to Store English Peas

English peas can be stored in a loose bag or container in the refrigerator for about five days. "If you shell the peas in advance, cook them within two days," says Welsh.

Snow Peas

Part of the category of legumes known as mange-touts, or "eat all," these flat green pods are similar in appearance to English peas. The main difference? Snow peas can be consumed pea-pod and all. However, you should first remove the tough string along the pod side before eating. "A paring knife allows you to hook onto and peel back the fibrous string that runs along the pod’s seam," says Welsh. When shopping for snow peas, look for very small, flat seeds in flat, shiny pods that are 2 to 3 inches long.

How to Cook With Snow Peas

The tiny, just-forming peas can be eaten raw, as you might for crudité. "Though, like with all peas, they are sweeter when quickly blanched or sautéed," says Welsh. Snow peas are excellent in stir-fries—as evidenced by our Ham Fried Rice With Snow Peas—or sautéed, like we do in this Snow Peas and Pea Shoots recipe.

How to Store Snow Peas

Snow peas can be stored in a sealable container for up to a week, but if you're not going to use them in that time frame it's best to freeze them. First, blanch the peas for one to two minutes in a pot of boiling water then shock them in cold water. Drain them, then place the peas in an air-tight bag and freeze.

Sugar Snap Peas

The newest of the group, sugar snap peas are also known as snap peas and have only been around since the 1970s. They're a hybrid, developed by a plant breeder who wanted a pea that could be eaten raw or cooked. "Sugar snap peas have sturdier, thicker pods than snow peas," says Welsh. "The pods are 2 to 3 inches long and need to be trimmed and stripped of the tough string that runs along the seam of the shorter side." If snap peas are big and tough, shell them and cook the peas separately as you would English peas. When buying them, look for pods with no nicks or bruises.

How to Cook With Sugar Snap Peas

The plump pods are crisp, sweet, and just right for snacking on raw or serving with dip as crudités. They are also excellent simmered, steamed, or sautéed briefly, just until they turn bright green.

How to Store Sugar Snap Peas

Uncooked sugar snap peas should be stored in the refrigerator for up to four days. If cooked, they can also be kept in the refrigerator in a sealable container, but they should be consumed with one day after cooking.

Pea Shoots

The edible stems, leaves, and curly tendrils of pea plants are known as pea shoots or pea tendrils. They have a delicate texture and subtle flavor that makes them worth snapping up at the market—or snipping from your own garden. "The leaves can range in size, depending on when they are picked," says Welsh.

How to Cook With Pea Shoots

You can eat pea shoots in a variety of ways. "I like to eat pea shoots raw, sometimes tossed with a little oil and a pinch of salt," says Welsh. "Their stems give a little crunch and taste mildly of celery." Alternatively, you can serve them fresh in salad or add them to a sandwich for extra texture. "You can also sauté or stir fry pea shoots for a minute, seasoning them lightly with garlic or sesame oil," says Welsh.

How to Store Pea Shoots

Since pea shoots are often loved for their crunchy texture, it's best not to let them sit for a while before being used. "Once picked, wrap in a damp paper towel and store in the refrigerator, but just for a day or so," says Renee Pottle, creator of Seed to Pantry. "Pea shoots are best eaten fresh."