Snow Peas

Snow Peas look like flatter versions of our normal shelling peas, but through breeding, the outer skin is also fully edible.

Snow Peas are a flat-podded variety of pea, eaten whole while the peas within are still very small – hence the French name mangetout, which means 'eat everything'.

The snow pea is a variety of pea eaten whole in its pod while still unripe. Also called mange tout, which can apply both to snow peas and to snap peas. This vegetable has been cultivated since the 19th century in Europe.

Snow Peas do not need shelling and the whole vegetable is used for cooking.

Snow peas are best eaten raw or briefly cooked, such as in stir-fries or quick sautes. For a simple side dish, steam or blanch snow peas, then season with a bit of butter, salt, and pepper. Snow peas might need to have the stringy seams removed before eating.

To eat snow peas raw, rinse them well with clean water and use a knife to cut off the tough stems at the end of the pea pods. You can then pop the whole pea in your mouth, pod and all!

The pods of snow peas are flatter with small, premature peas, whereas sugar snap peas are more rounded.

Note: Images are only for illustrative purposes, actual product and colour may slightly differ.