The snap pea, also known as the sugar snap pea, is an edible-pod pea with rounded pods and thick pod walls, in contrast to snow pea pods, which are flat with thin walls.
To store snap peas:
Use as soon as possible within 4-5 days of harvest. Refrigerate in a perforated plastic bag in the crisper drawer.
To prep snap peas:
Wash well. Snap off the ends and remove the string if present.
To cook snap peas:
Eat young, fresh snap peas raw. Put them on top of a salad. Add raw peas to stir-fry or soup in the last stages of cooking. Steam peas until just tender-crisp, for three minutes. Toss with butter, olive oil, cream, vinaigrette, or pesto.
To freeze snap peas:
Peas freeze well but will lose their crunchy texture. Remove stems/strings. Blanch peas for 1 minute, rinse under cold water, drain, and pack into Ziploc freezer bags.
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