• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Vegetables / Sprouts / Pea Shoots

Pea Shoots

Pea Shoots are the first few leaves and tendrils produced when a pea plant starts to grow. They can be from any pea plant, though they are most often snow pea shoots.

Each shoot will be 3 to 4 inches (7 1/2 to 10 cm) high. They are sold in bunches, with the thin tendrils snaking through them.

Pea Shoots adds texture, and a sweet, light pea flavour.

As they are so perishable, Pea Shoots are expensive.

In the fall of 2004, Sainsbury’s supermarket in the UK started to carry them packed in plastic clam shells.

Cooking Tips

If your Pea Shoots seem a bit limp before using them, crisp them up by soaking for a few minutes in cold water.

Discard any woody-looking stems.

Pea Shoots can be used fresh in salad.

If you cook with them, cook them lightly. They can be cooked by steaming or stir-frying,

Storage Hints

Pea Shoots are very perishable. Plan to use them the day you buy them, or at most, store in the refrigerator for a day or two covered with a dry paper towel.

This page first published: Jun 22, 2004 · Updated: May 11, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Peas, Sprouts

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘It is to be regretted that men of science do not interest themselves more than they do on a subject of such vast magnitude as [food]; for I feel confident that the food of a country might be increased at least one-third, if the culinary science was properly developed, instead of its being slighted as it is now.’ — Alexis Soyer (French chef. 4 February 1810 – 5 August 1858)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.