Pea tendrils, the leaves and vines of the pea plant, are only in season for a very short time in the spring. We harvest them off our cover cropped fields of oats and peas when the plants are young and tender.
Since they are a delicate green, they should be eaten within a day or two of harvest.
Store in a plastic bag in the fridge until ready to eat.
-They are a delicate and tender green with a robust flavor that can be eaten raw or cooked very quickly.
-The stems, leaf, and tendril are all edible
-You can eat pea shoots raw in a fresh salad; they can take the place of the more traditional lettuce or simply enhance it with pea shoot's spring flavor. You can stir fry them with sesame oil and garlic, as has long been done in Asian cooking. These greens can also brighten up a spring pasta dish, contributing a fresh, soft taste.
Sauteed Pea Tendrils
Pea Tendril and Pistachio Pesto
Spinach and Pea Shoot Salad with Honey Lemon Vinaigrette