Pea
A short, precious season: shell and cook them the same day.
- Season: May, June, July
- Peak season: June
- Botanical family: Fabaceae
History
Native to the Near East, the pea is one of the oldest cultivated plants, grown for about 9,000 years. Long eaten dried, fresh garden peas became all the rage at the court of Louis XIV, where people feasted on them late into the night.
Origin and growing regions
Peas are grown on the great plains of northern France:
- Hauts-de-France
- Centre-Val de Loire
- Brittany
Benefits
Peas are more nourishing than most green vegetables:
- Plant protein: They contain more than most vegetables.
- Fibre: Helps you feel full.
- Vitamin B1: Supports energy metabolism.
- Naturally sweet: Cook them soon after picking, before their sugars turn to starch.
Varieties
- Shelling peas: Only the peas are eaten.
- Mangetout: Flat pod eaten whole.
- Sugar snap: Fleshy, crunchy pod.
- Wrinkled pea: Very sweet, often canned.
Zero waste
- Storing: In the fridge, in their pods: 2 days, no more. They lose their sugar fast.
- Freezing: Shelled and blanched for 1 min: up to 12 months.
- Nothing goes to waste: Once blended and strained, the pods make a delicious green soup.