Until I moved to Paris, I never knew how extraordinary spring peas can be. Peas are actually young, round green beans that grow in pods on vines. In medieval times, they were typically picked and dried, similar to lentils. But by the 17th century, in France and England, it became fashionable to eat them “green” or just picked.
By Joanna Pruess
In America, Thomas Jefferson, our first gastronomic president, spread their popularity; he grew at least 30 varieties of garden peas.
While it is a challenge for retailers to capture the goodness of fresh-from-the-garden peas and still make a profit, frozen peas—especially “petite varieties—add bright color, fine texture and sweet taste to salads, casseroles, soups and pot pies.