Pea

Pisum sativum

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Mange-tout

Pea

Fresh garden peas are available in the summer months, though frozen and canned varieties are sold. They can be boiled or steamed, puréed, used in soups, salads, savoury dishes and casseroles, and are delicious served with fresh mint. Fresh peas must be used as soon as possible after buying. Choose crisp, young, well-filled pods. The finest of all are petits pois (tiny, sweet, very young and tender). Others are Indian pea, pigeon pea and Mangetout - which is eaten pod and all.

  • Low-fat. High in fibre, magnesium, phosphorus, iron, copper, niacin, biotin, vitamins B1, B2 and C.