Peas

Fresh peas in pods: refrigerate unwashed and use within 2-3 days. Frozen peas maintain quality for up to 12 months. Dried peas keep indefinitely in a cool, dry place.

Good source of vitamin K, vitamin C, and folate. High in plant-based protein and fiber.

Frozen peas don't need thawing—add directly to hot dishes in the last few minutes of cooking

Fresh peas are sweetest eaten raw or barely cooked; prolonged cooking turns them mushy

Add a pinch of sugar when cooking to enhance natural sweetness

Save pea pods to make vegetable stock

Mint, tarragon, dill, and parsley complement their sweetness

Butter, cream, and Parmesan for rich preparations

Bacon, pancetta, or prosciutto for savory contrast

Lemon, garlic, and shallots brighten their flavor

Pairs well with spring vegetables like asparagus, lettuce, and new potatoes

Overcooking fresh or frozen peas, which makes them mushy and dull-colored—they need only 2-3 minutes

Not tasting dried split peas for tenderness—cooking time varies by age and variety

Adding salt too early when cooking dried peas, which can toughen the skins