You can begin picking green peas about three weeks after the plants blossom. Look for plump, bright green pods, and use scissors to clip peas from the vine to avoid damaging the plants. Harvesting daily will keep the plants producing longer. If left on the vine too long the peas become hard and starchy.

Peas quickly lose flavor after they are picked, so if possible, cook them the day they are harvested. You can freeze any excess:

1. Blanch in boiling water for 1 1/2 minutes.
2. Drain and allow to cool.
3. Package in plastic containers or freezer bags.
4. Freeze.

If peas become overripe you can dry them to use in soups and stews. Spread shelled peas on a flat surface where they can remain undisturbed for about three weeks to dry. Store them in an air tight container.

Recipes

• Peas With Basil
• Peas and Lettuce
• Spring Soup