The green pods are tiny, about 4-6 cm long, very fragile and juicy, compared to another popular species – mangetout – they are rounder. The seeds are very sweet and have a delicate taste, as is the skin. There is no need to clean them separately, just pinch off the tips.
It can also be frozen.

The pods are eaten unripe and completely whole, unlike traditional green peas, whose pods are stiffer, more fibrous and not very tasty. Sugarsnaps are excellent raw, lightly boiled or briefly fried in butter or olive oil. In this way, they are ideal for salads, or as an addition and decoration to hot dishes. Cooked, it also tastes great with mushrooms, asparagus, sprouts, young carrots and baby corn as a side dish. We can add it to appetizers, soups or bake it with meat. However, it should not be prepared for too long so as not to ruin the taste.

It comes from East Asia and during the migration of peoples to the west, it spread to Asia Minor and Europe, where it has probably been cultivated since the 8th century. All types of peas were originally eaten whole, without deciphering the grain. Sugar pea pods are richer in vitamins than shelled green peas. They mainly contain vitamin C, B vitamins, phosphorus, zinc and iron.