Snow peas

Snow peas are easy to grow, either from seed or seedlings, and they quickly produce tender pods with tiny green peas.

In frost-free areas, plant in late autumn; elsewhere, plant in late winter or early spring. Snow peas like full autumn and winter sun, but once it gets too hot — mid-to-late spring, the plants will start to wither and stop producing flowers and peas. Last year I grew them in a pot, which was kind of fun as an experiment, but the plants only produced enough pods for me to munch in the garden and never enough to use in a dish. This year I planted 3-4 seedlings, and I am getting enough pods to use regularly, although, like most peas and beans, they aren’t all ready simultaneously. I leave pods on as long as I dare (I pick them before they threaten to turn tough), refrigerate them after picking, and then wait a few days until any baby ones have come on and are ready to pick. They are speedy growers!

Dig in plenty of well-rotted manure or compost before planting, and if you live in a windy area, you will need a tepee for dwarf varieties. Regular varieties require a trellis to climb up. 

I love the pods raw, slivered, and mixed with a garlicky dressing. Now is the time to make my ‘Spooky Little Salad’, a salad of mandarin segments and black olives. I call it spooky simply because these three ingredients shouldn’t really work together. They just do. A Spooky Little Salad

To prepare them, remove the strings from both sides – it’s easily pulled off. To serve hot, plunge snow peas into a saucepan of gently boiling, salted water and cook for 1-2 minutes. Drain and refresh with water, then finish off with oil or butter and flavourings of your choice (ginger, spices, herbs, etc.), or add to a stir-fry or Asian-style soup (in both cases, cook the snow peas for no more than 1-2 minutes).

Snow peas have plenty of Vitamin C, K and A, as well as folate, iron and manganese. They’re crunchy, pea-like in flavour, and can be added to green or vegetable salads whole or sliced.