Green Peas

Growing Together Newsletter: Issue #6

Green Pea

[Scientific name: Pisum sativum]

Growth

Peas are one of the earliest spring crops and can be planted as soon as the soil can be worked in early spring. These cool-season vegetables tolerate light frosts and thrive in cooler temperatures, making them well suited for early-season gardens. While peas are relatively easy to grow their productive growing season is short, as hot summer temperatures can quickly reduce plant quality and yield.

History

Peas have be cultivated for thousands of years and are considered one of the oldest domesticated crops. Originating in the Mediterranean and parts of western Asia, peas became an important food source throughout Europe and eventually spread worldwide as a staple cool-season vegetable.

Diseases / Pests

Peas can be affected by diseases such as fusarium wilt, a fungal disease that causes yellowing, wilting and stunted growth. To help reduce disease risk, remove infected plants, avoid excessive nitrogen fertilization and clean garden tools between uses. Common insect pests may include aphids or beetles that feed on leaves and stems. Regular inspection and early intervention can help minimize damage.

Preservation

Fresh peas can be stored in the refrigerator for several days until ready to use. For longer storage, freeze peas:

1. Shell the pods.

2. Blanch peas in boiling water for about 2-4 minutes, depending on size.

3. Immediately transfer them to ice water to stop the cooking process. Drain thoroughly and pat dry.

4. Spread peas in a single layer on a baking sheet and freeze until solid.

5. Transfer to a freezer-safe bag or container. Frozen peas can be stored for up to 12 months.

Consumption

Fresh peas can be enjoyed steamed, boiled, mashed or added to soups, salads, pasta dishes, casseroles and stir-fries. Their naturally sweet flavor pairs well with herbs, lemon, butter and other spring vegetables, making them a versatile ingredient for side dishes or main meals. 

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Lemony Pea Mash On Toast

Ingredients

1 garlic clove, quartered

1/4 cup parsley, finely chopped

3 tablespoons extra virgin olive oil or other oil, divided

2 cups shelled fresh peas

2 tablespoons chives, chopped

1 tablespoon lemon zest

1 tablespoon or more fresh lemon juice

Pinch of red pepper flakes

Freshly ground black pepper

12 slices ciabatta bread, toasted

Directions

1. Combine garlic, parsley, 1 tablespoon oil, a pinch of salt and 1/2 cup water in a small saucepan. Add the peas and cook over medium heat until tender. Drain, reserving the cooking liquid.

2. Transfer the pea mixture to a food processor and pulse until a coarse paste forms. Transfer to a medium bowl and stir in the chives, lemon zest, lemon juice, red pepper flakes and remaining oil. Add reserved cooking liquid, 1 tablespoon at a time, until the mixture reaches a thick but spreadable consistency.

3. Season with additional salt, black pepper or lemon juice as desired.

4. Spoon onto toasted ciabatta bread and garnish with lemon zest, black pepper or red pepper flakes, if desired.

   
   

Nutrition

Recipe makes 6 servings. Each serving provides 80 calories, 7 grams (g) fat, 

1 g protein, 4 g carbohydrate, 1 g fiber and 0 milligrams sodium.

Nutrient analysis does not include bread.

Compiled by Clair Frydenland and Anna Seefeldt, former NDSU dietetic interns and Julie Garden-Robinson, Ph.D., R.D., L.R.D, Food and Nutrition Specialist. Reviewed May 2026 by Lindsey Barton, B.S.

North Dakota State University is an equal opportunity educator and employer. This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print) print, audiotape, American Sign Language, etc.) should contact NDSU Extension at 701-231-1865.

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