The inside scoop on snow peas

The folklore: Snow peas were developed in Holland in the 16th century despite their enormous popularity in Asian cuisines — even being referred to as “Chinese peas” in some cookbooks. They traveled from Holland to England, and then on to China and other countries. Deceptively delicate in appearance, snow peas are sturdy and thrive in many climates during spring and fall, even surviving light snow, which contributed to their name. In France, snow and sugar snap peas — both edible pod peas — are collectively called mange tout or “eat all,” because their pods lack the inedible fiber found in most other pea pods.

The facts: There are more than 17,000 types of peas, but there are only a few different commercial varieties of snow peas (Pisum sativum var. saccharatum) you might see in the supermarket. Bright green in color (though a purple variety exists) and completely flat with underdeveloped seeds, snow peas are botanically considered legumes, like all peas, though nutritionally we categorize them as a vegetable. In the late 1960s, snow peas were crossed with shelling peas, which resulted in sugar snap peas (Pisum sativum var. macrocarpon,) the sweet, edible pod with full grown, sweet peas inside that can be enjoyed both raw and cooked.

The findings: Snow peas are rich in a variety of nutrients, including vitamin C — an antioxidant important for immune support and collagen production, vitamin K for healthy blood clotting function, and skin-loving vitamin A. These crisp green vegetables also contribute protein and fiber (each, 2 grams per serving). In addition, snow peas are naturally low in calories, fat and sodium. While there is little nutrition research available specifically on snow peas, studies have shown that peas in general are rich in unique phytochemicals known as saponins, which contain antioxidant and anti-inflammatory compounds, as well as phenolic acids and flavonols.

The finer points: Select fresh snow peas that are flat and shiny, with very small peas visible through the pod wall. Store in a perforated bag in the refrigerator for three to five days. Trim the ends before preparing, and remove the string along the spine if desired. They are best enjoyed raw and whole as a snack with dips, such as hummus or cottage cheese, but they also are delicious in Asian-inspired vegetable stir-fries, tossed salads, and sauteed vegetable blends.

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