Sugar snap peas

Sugar snap peas (Pisum sativum var. macrocarpon) are a cultivar group of edible-pod pea that differ from snow peas in that their pods are round as opposed to flat.

History

Sugar snap peas were developed by Calvin Lamborn, a plant breeder in Idaho, in 1979. Lamborn crossed a rogue garden pea plant with a snow pea plant to create a pea that is a combination of the best traits of both.

Description

Sugar snap peas are a cool-season legume that grow on vines. They have plump pods that are generally about three inches long. The pods are crisp and sweet, making them a popular choice for fresh eating. The peas inside the pods are also sweet and can be eaten raw or cooked.

Cultivation

Sugar snap peas prefer cool weather and can be planted in early spring as soon as the soil can be worked. They are typically direct-seeded into the garden and can be grown in a variety of soil types, although they prefer well-drained soil. Sugar snap peas require a support structure to climb, such as a trellis or fence.

Nutritional Value

Sugar snap peas are a good source of Vitamin C, Vitamin K, and dietary fiber. They also contain some protein, iron, and potassium.

Culinary Uses

Sugar snap peas can be eaten raw or cooked. They are often used in stir-fry dishes, salads, and vegetable medleys. They can also be steamed, boiled, or sautéed.

See Also

• Snow peas
• Garden peas
• Legumes
• Vitamin C
• Vitamin K
• Dietary fiber