Sugar Snap Peas

Store in a breathable bag in the crisper drawer. For freezing, blanch lightly (2–3 minutes) before freezing to preserve texture and color.

Eat raw as a snack or salad ingredient—they need no cooking.

If stir-frying, add near the end so they stay crisp; overcooking turns them mushy.

Snap off the stem and pull away the tough string along the flat side before eating.

Choose bright green, firm pods; avoid limp or yellowed ones.

Best eaten fresh, within a few days of purchase.

Garlic, ginger, and soy sauce in stir-fries

Sesame oil and toasted sesame seeds

Lemon juice and fresh herbs (mint, basil, chives)

Almonds or cashews for crunch

Light vinaigrettes for raw salads

Overcooking—they're best lightly cooked or raw. Even 5–7 minutes in a pan can make them soft.

Forgetting to remove the string, which is tough and unpleasant to bite into.

Storing in a sealed plastic bag, which traps moisture and causes them to spoil faster.