Fresh Picks: Peas 101

Peas are one of those ingredients that truly announce the season. Fresh peas arrive in mid-spring and last through early summer, and when they’re in season, they’re plump, tender and bursting with natural sweetness. Outside that window, peas are often starchy and muted, which is why frozen peas (picked and preserved at peak ripeness) are often the smarter choice in off-season months.

But right now? It’s peak pea season, people.

Peas are part of the legume family, which includes beans, lentils and peanuts, but fresh peas are unique in their delicate texture and bright flavour. Fresh peas are eaten young, before their sugars convert to starch. That’s what gives them their signature sweetness and that satisfying pop when you bite into them.

They’re also quietly nutritious, packed with fibre, vitamin C, vitamin K and plant-based protein, making them as good for you as they are easy to love.

While frozen peas are a handy year-round staple, fresh peas really shine in spring cooking. Toss them into pastas, fold them into risotto, scatter them over salads or simply sauté them with butter and herbs. They really don’t need much, save for a little heat to bring out their natural sweetness.

Types of Peas

Not all peas are created equal, and you’ll likely see a few different varieties at the supermarket or farmers' market.

Garden peas (shelling peas) are the classic spring pea. They come in pods that need to be shelled, revealing round, sweet peas inside. These are the ones you’ll typically use in risotto, pasta or as a simple side.

Sugar snap peas are a hybrid variety with edible pods. They’re crisp, juicy and slightly sweeter than Garden peas, making them perfect for snacking, salads or quick stir-fries.

Snow peas are flatter, with tiny peas inside and a tender pod. They’re mild in flavour and cook quickly, making them a go-to for stir-fries and sautés.

All three have their place in your springtime cooking rotation, and all benefit from quick cooking that preserves their colour and crunch.

How to Buy and Store Peas

When it comes to garden peas, look for pods that are bright green, firm and slightly glossy. They should feel full but not overly swollen or tough. Avoid pods that are dull, dry or yellowing. Sugar snap and snow peas should be crisp and snappy (hence the name), with no limpness or wrinkles. The pods should look fresh and vibrant, not rubbery.

If you can find freshly shelled peas at a farmers' market, grab them. Otherwise, shelling them yourself is part of the ritual—and oddly satisfying. (Just don’t shell them until you’re ready to eat them.)

Once you’ve got them home, keep in mind that fresh peas are best used as soon as possible. Store unshelled peas in the fridge in a breathable bag and use them within a few days. Once shelled, keep them in an airtight container and use within a day or two for the best flavour.

Sugar snap and snow peas will last a bit longer—up to about a week—when stored in the salad drawer. If you’re not using them right away, blanching and freezing is a great way to preserve their peak flavour.

3 Delicious Recipes for Spring Peas

Ready to start cooking? Here are three recipes that will have you saying, "More peas, please."

1. Snap Pea & Radish Salad with Creamy Lemon Poppyseed Vinaigrette

A crisp, colourful salad that’s essentially spring on a plate? Sign us up. Sweet, crunchy snap peas meet peppery radishes and tender greens, all tied together with a creamy lemon poppyseed vinaigrette that balances bright and savory flavours. It’s the kind of dish that lets peak-season peas shine. Serve it alongside grilled meats or as a refreshing counterpoint to richer dishes.

2. Creamy Pasta with Peas

This bright green pasta leans into one of spring’s best pairings: peas and mint. Blanched peas are blended into a silky, crème fraîche–enriched sauce that’s equal parts fresh and indulgent, coating every bite with sweet, herby flavour. A hit of lemon and a sprinkle of pistachios add contrast and texture. It’s comfort food with a seasonal twist—and a strong case for making peas the main event.

3. Summer Courgette, Feta, Mint and Pea Fritters with Poached Eggs

These golden fritters are packed with grated courgette, sweet peas, fresh herbs and salty feta, creating a perfect balance of flavours. Crisp on the outside and tender within, they’re topped with a runny poached egg, making them ideal for your next brunch. The peas add pops of sweetness and colour throughout, making every bite feel fresh and summery. It’s an easy, versatile dish that works just as well for a casual lunch as it does for weekend entertaining. 

Grab a bag of peas at the market, shell a pile at the kitchen counter and make the most of the season while it lasts.