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Sugar snap peas

One of the best-tasting fresh pea varieties is the sugar snap pea, with its characteristic sweet flavor and crunchy texture. Peak-of-the-season sugar peas are so tasty that they can be eaten out of hand as a nutritional snack.

The basics: Sugar snap peas, also known as sugar peas or snap peas, are a cross between the English green pea and the flat snow pea. It was developed in the 1970s and has since become a favorite spring vegetable.

It looks similar to the English pea, but slightly smaller, and unlike the English pea, the entire pod is edible.

All peas belong to the legume family, which produces pods with encased seeds. Ideal pods grow to about 2-1/2 or 3 inches in length and are filled with large, plump pea seeds.

Legumes are a good source of protein and vitamin B.

Selecting: Look for peas that are bright green, plump and free of blemishes. Watch out for withered-looking pods.

Storing: Sugar snap peas should be placed in a plastic bag and refrigerated. They will keep for three to five days.

Use: Sugar snap peas can be consumed raw or slightly cooked. Rinse before use. It is not necessary to remove strings because they are often not discernible when eaten. You may want to remove the cap portion, however.

Sugar peas can be tossed whole in salads or served with some kind of vegetable dip. The peas can be quickly stir-fried, steamed or parboiled and used in a variety of recipes or simply served as a side dish.

Only a quick one to two minutes of cooking is necessary. In fact, limited cooking is preferred, so the peas stay crisp.

After blanching or parboiling, immediately transfer peas to an ice bath to stop further cooking. Drain and use accordingly.

Where to buy: Sugar snap peas are seasonal and are available in the spring and fall. Most supermarkets will have the peas in stock periodically, with prices ranging from $2 to $3 a pound.