Green peas are legumes and are sold and cooked as fresh vegetables, though they are actually considered fruit. One of the first vegetables to be frozen and sold, peak months include March through May and August through November. Green peas have rounded pods that are usually slightly curved in shape with a smooth texture and vibrant green color. Inside of them are green rounded pea seeds that are sweet and starchy in taste. In ancient times, peas were favored by the Egyptians, who buried them in their tombs for use in the afterlife.

Health Benefits:

Green peas are bursting with nutrients. They are a very good source of vitamin C, vitamin K, manganese, dietary fiber, folate, and thiamin (vitamin B1). They are also a good source of vitamin A, phosphorous, vitamin B6, protein, niacin, magnesium, riboflavin (vitamin B2), copper, iron, zinc, and potassium. A 100-calorie serving (about 3/4 cup) of peas has more protein than 1/4 cup of almonds or a tablespoon of peanut butter.

Selecting:

When purchasing garden peas, look for those with firm pods that are velvety and smooth and a lively medium green color. Avoid those with an especially light or dark green color, or those that are yellow, whitish, or speckled with gray. And don't choose pods that are puffy, water-soaked, or mildewed. Gently shake the pod; if there is a slight rattling sound and not much empty room in the pod, the pods contain peas of sufficient number and size and should be good.

Storing:

All varieties of fresh peas should be refrigerated, as heat will hasten the conversion of their sugar content into starch. If you will not be using fresh peas immediately, which is best, refrigerate them quickly in order to preserve their sugar content. Unwashed, unshelled peas stored in the refrigerator in a bag or unsealed container will keep for several days. Fresh peas can also be blanched for one or two minutes and then frozen.

Preparing and Cooking:

Before removing peas from the pod, rinse briefly under running water. To shell them, snap off the top and bottom of the pod, and gently pull off the "thread" that lines the seam of the peapod. For peapods without "threads," carefully cut through the seam, making sure not to cut the peas. Gently open the pods to remove the seeds, which do not need to be washed since they have been encased in the pod.

A classic way of cooking green peas is to line a saucepan with washed Boston or Bibb lettuce leaves and place the peas on the lettuce. Add fresh herbs and spices, if you'd like. Cover with more lettuce leaves, add one or two tablespoons of water, and cover the pan. Cook for 15 to 20 minutes. The peas should be tender and flavorful.

Serving:

Add fresh peas to green salads, potpies, and casseroles. Mix green peas with chicken, diced onions, and almonds to make a delicious and colorful chicken salad. Pack fresh pea pods in a lunch box as a snack.