In Season: June to September
Sugar snap peas are one of the earliest of things ready at the market in the spring. Their crisp, fresh flavour is a favourite of many market goers and they're truly something not to be missed. Sugar snap peas should be eaten as fresh as possible but this shouldn’t be a problem considering how tasty they are. They are a great raw in to salads, sandwiches or sautéed quickly in your favourite stir fry. If adding them to soups (which is great!) do it in the last few minutes of cooking to preserve their sweetness.
If you have to store them, put the whole unwashed pods into a perforated plastic bag in the vegetable bin of your refrigerator where they will keep for 4-5 days.
Peas are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Protein, Vitamin A, Niacin, Vitamin B6, Folate, Phosphorus and Copper, and a very good source of Dietary Fibre, Vitamin C, Vitamin K, Thiamin and Manganese.