ABOUT pea Shoots

When grown to full maturity, peas produce a pod of legumes, however when harvested at a very early stage of growth in their life cycle prior to flowering they’re known as pea shoots. These shoots are typically ready in the summer in the Northeast and have delicate leaves on them.

The pea plant itself has origins in the Mediterranean and Southwest Asia where they’ve grown for thousands of years. However, Indigenous Hmong people of Southwest and East Asia are known as being the first to cook with and introduce pea shoots to other ethnic groups across Southeast Asia as well as some parts of Africa, where they’re typically eaten as a salad or quickly stir-fried green. Only in past two decades has it become a popular specialty food in the United States.

COOKING & STORAGE

Edible parts: Leaves and stems
Medicine and Nutrients: Pea shoots are rich in vitamins E, C and A; and provide a significant source of fiber and potassium.
Storage: Place your pea shoots inside a brown paper bag, or wrap them with a paper towel and place them in the crisper drawer of your refrigerator. They should last a week. Do not freeze them.

Ways to Prepare

RAW: The taste of pea shoots is sweet, grassy, and fresh. They’re typically eaten raw, in salads, and as a garnish for your favorite grain or vegetable bowl.
COOKED: These light sprouts can be stir fried, steamed, and sauteed.

Recipes

Stir Fried Pea Shoots + Garlic (Omnivore’s Cookbook)
Pea Shoot Pesto (Urban Farmie)
Simple Lemon Pasta with Parmesan and Pea Shoots (Life as A Strawberry)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri.