Green Peas, Hey, “Eatchurpees!” They’re Very Nutritious.
Marty Martindale

Originally, green peas came to us only in nifty, waxy pods which needed to be slit open, and peasinside neat little bundles of garden goodness were  popped free for quick cooking. Today, we seldom see peas in pods, because a man named Clarence Birdseye found out how to preserve fresh foods at source by flash freezing them and marketing them in customer-sized packages. They are also ready to eat or heat. The Italians, the Asians and the Greeks frequently garnish unrelated dishes with green peas, probably for color. Almost every culture utilizes peas in their traditional dishes.

Green peas have many local names and relatives:  green peas, field peas, garden peas, sugar peas, split dried peas, snow peas, snap peas and black-eyed peas. We are only concerned with standard green peas here and fresh frozen ones in particular. Green peas are speed frozen without the addition of water, salt, sugar or any other preservative. Keep a bag of them in your freezer door for a quick, last minute, veggie.  Only about 5% of the peas grown are sold fresh; the rest are either frozen or canned. Canned peas leave a lot to be desired in flavor and color compared to frozen ones.

Green peas are another gift from the ancient Middle East and can be traced as far back as 4800 BCE.

Green peas are rich in thiamine, riboflavin, niacin, folate, vitamins B6, B9, C, K, phosphorus, manganese and zinc.

Frozen peas do not have an unending freezer life. Plan to use them before their “use by” date. If none exists, use them up before three months have passed.


  • Casseroles
  • Chowder
  • Curries
  • Dip
  • English pea salad
  • Guacamole
  • Kedgeree
  • Omelettes
  • Pancakes
  • Pasta
  • Pea chili
  • Peas and mint leaves
  • Pesto
  • Pot pies
  • Risotto
  • Salads
  • Salmon accompaniment
  • Soup
  • Stir fry

Foodsites with green pea recipes.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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