What are snow peas?

Snow Peas are edible legumes in botanical groups Pisum sativum or Pisum saccharatum. They are usually eaten whole while they are still in the pods instead of consumed shells. The snow pea is easily accessible and widely used in many kitchens, especially in Asian and French.

The origin of the term "snow peas" is uncertain. It may refer to the fact that they can grow at the end of winter or perhaps to a frost similar to a pod. In French, snow peas are called "Mange Tout", which means "eating everyone", because both peas and pods are edible.

Despite their gentle appearance and texture, the pearse are actually quite persistent. They are frost resistant and can grow in almost any kind of soil. The snow pea grows on leaf vineyards that produce tendrils, so they are particularly well adapted to climbing wires or grids. They grow best in a cold or slight climate in a well -drained garden that gets a lot of sun. Produce a good social growlins because they help supplement nitrogen in the soil.

The peas itself grows up to 3 inches long (7.5 cm) with flat, bright green pods that are aimed at both ends. The peas hatch from a flower that becomes a green leaflet on the stem at the end of the pods as the peas ripens. The bridges also have strings along their edges, which are usually removed before cooking. The tendrils that produce wine for climbing are also edible and are often used in fine kitchen.

Hreas Snow is rich in nutritional value. They are an excellent source of fiber, protein and vitamins. The average portion contains about 50 calories (0.21 kilojoules), three grams of protein and zero fat. The snow pea is rich in vitamins C A and and potassium.

4 will also keep in the fridge in a plastic bag or container for several days. Snohish peas can also be added to the bowl.

prestant snow peas can be consumed raw as ODFresh or use as a salad ingredient. It is also nicely suited for fast blankets, which increases their sharp texture and live green color. The snow peas can be added to Asian mixing of fried meals, soups and pasta. They require very little cooking times and should be added at the end of the cooking process for optimal texture and color.