Peas are in season in June and July, although if you sow late it is possible to have a crop in September.
Pea pods should be plump and shiny. Squeeze a couple of pods before buying: they should be full, but with a little space between each pea. Peas which are large and tightly packed are likely to be overmature and starchy.
Once the peas are podded, they will weigh around one third the original weight, less if they are very young.
Petits pois are not immature peas but a dwarf variety of pea with an exceptionally sweet flavour.
I eat my peas with honey, I've done it all my life, It makes the peas taste funny, But it keeps them on the knife.
It is a sad truth that unless you grow your own peas, frozen peas will be sweeter than fresh. The sugar in peas starts to turn to starch the moment they are picked, so quickly that it's best to cook peas within an hour of gathering them. There's fat chance of that for those of us without a vegetable patch.
Peas with Honey and Mustard
Shell most of the peas, but leave a few intact. Smear one pod with a mustardspoonful of English mustard and another with a dessertspoonful of honey. Place in a pan with a few mint leaves and a little water. Cover tightly and boil for no more than five minutes. Fish out the whole pods before serving the peas.
