Produce Spotlight: Pea Tendrils

Crunchy, curly, tender, and cute as all get out, if you don’t love pea tendrils yet, let us tell you why you should! Did you know the entire pea plant is edible and delicious? Pea tendrils (also called pea shoots) are simply the young leaves, flowers, stems, and vines of the pea plant. Out a little earlier than the peas themselves and just a little different than your earliest usual greens, pea tendrils are the ultimate fun and fresh spring treat!

If you’re growing your own garden, peas are one of the earliest vegetables you can sow, but it can take up to three months for peas to mature! The good news is that in the meantime you can enjoy a harvest of pea tendrils and tender pea shoots long before your actual peas mature. If you don’t have a garden of your own (or just didn’t plant peas), we’ve got you covered! We have plenty of tasty bundles right now at the Chico Certified Farmers’ Market.

You can use pea tendrils for a wide variety of applications – salads, sides, pestos, sauces and so on. Keep reading for some tips and recipe ideas!

Applications

Pea tendrils are tender enough to serve with minimal or even no cooking. To prepare, wash and dry your greens in the same way you’d wash lettuce or spinach leaves: A salad spinner is perfect for this task. Pinch off larger stems, as they can be tough.

The succulent leaves are the most tender part of the plant and are a soft green color with pale yellow veins. White, pink or purple blossoms are often still attached to the tendrils and are completely edible. Pea tendrils offer a mildly grassy aroma and the same sweet vegetal flavor of a fresh pea.

Pea tendrils may be used raw when very young, but the more mature shoots can be slightly fibrous and often require gentle cooking. Saute the tendrils similarly to spinach or other leafy greens and finish with a touch of soy sauce, sesame oil and lemon juice. If the blossoms are still attached, remove and reserve them for a garnish as they are incredibly fragile and do not stand up to heat. The fresh grassy flavor of pea tendrils balances well with creamy cheeses and accentuates the natural sweetness of shellfish. Other complimentary flavors include, carrots, potatoes, shallots, asparagus, fava beans, mushrooms, bacon, lobster, cream, mascarpone, ricotta, butter, basil and mint.

If you have extras you’ve washed, they can be safely stored in your fridge, wrapped in paper towels, for several days.