Late Spring to early Summer
Enjoy them raw, blanched or stir-fried.
Remove the stem—the end where the peas were attached to the vine. Plunge the peas into boiling salted water. Cook for a minute after the water returns to the boil. Strain and plunge into ice water. This really brings out the color and they will taste better when stored or frozen.
Enjoy the peas cold or as part of a salad. Reheat with butter or oil or drop them into boiling water for a couple of minutes to reheat. Fresh thyme leave, cilantro, tarragon or finely minced rosemary go well with the peas.