Q&A for How to Prepare Snow Peas for Cooking

Here are the quick and easy steps to freeze snap or snow peas without blanching: Strip pods of the tops and strings, as usual. Clean if needed and dry well. Slice pods into 1-2 inch pieces. Add them to a freezer baggie, remove air, label the bag, and freeze.

If you're cooking them in a pan, it's best to use some oil. Boiling the peas does not require oil. Salt and seasonings do add flavor, so season to your own taste! If you think they taste fine with little or no salt, then feel free to omit it or substitute a different spice.

Eating untrimmed snow peas isn't harmful. However, the stems and strings are very tough and are not particularly pleasant to eat.

Yes, string one side only. Hold pod stem-end, pinch and pull the fibrous string down the seam away from the peas. If both seams have strings, remove both; otherwise leave the opposite seam intact. If strings are tough, snap off the stem and run your thumbnail along the seam to loosen and peel.

Brown spots on snow pea pods are usually harmless: common causes are sun scald, minor bruising, fungal leaf spot, or insect feeding. If spots are small and dry, and the pod feels firm, they’re safe to eat after washing and trimming. Avoid pods that are soft, slimy, foul-smelling, or showing wide areas of discolored tissue—those may be rotten or moldy. When in doubt, cut open the pod; healthy peas inside mean the pod is all right to eat.

Yes — you can shell and cook larger snow peas. For large pods: shell them like garden peas, then cook shelled peas 3–6 minutes (blanch 2–3 minutes then sauté or finish in pan) until tender; adjust time for maturity (older peas take longer).