Pea sprouts are the very first stem-and-leaf pairs the pea seed forms. Some, grown in the warm soil of hothouses, are extremely tender, with a faint pea freshness. Water-grown (hydroponic) snow pea shoots—pale, long-stemmed, neatly aligned in a plastic container—are more widely available and less expensive, but less delicate. Both add charm and a nutritional boost, whether in salads, sandwiches, or as garnish. Like all such sprouts, they should be moist but not wet, with no yellowing or slipperiness. Refrigerate and use within a day or two. To prepare, rinse and spin-dry.
