Pea pods are far more useful than most people realize. Whether you’ve just shelled a pile of English peas and have a mountain of empty pods, or you’re looking for ways to use snap peas and snow peas whole, there are plenty of options ranging from cooking and pickling to making stock and feeding backyard animals.
What you can do depends on which type of pea pod you have, so that’s the first thing to sort out.
Know Which Pods You Have
Three types of garden pea pods show up in kitchens, and they aren’t interchangeable. Snow peas have flat, tender pods meant to be eaten whole. Snap peas have plump, crisp pods that are also entirely edible. English peas (also called shelling peas) have tough, fibrous pods that most people discard after removing the peas inside. All three are safe to eat, but English pea pods need different treatment because of their texture.
One important safety note: ornamental sweet peas (Lathyrus odoratus) are not the same plant. Their seeds look similar to edible peas, but all parts of the sweet pea plant are toxic. Chronic ingestion over several weeks can cause paralysis, shallow breathing, muscular tremors, and convulsions. If you’re growing peas in a garden that also has ornamental sweet peas, keep them well separated and never mix up the harvests.
Make Stock From Tough Pods
English pea pods are too fibrous to eat on their own, but they’re excellent for making a light, sweet vegetable stock. Rinse the pods, place them in a pot with enough water to cover, bring to a boil, then reduce to a simmer and cook covered for about 45 minutes. Strain out the solids and you’re left with a delicate green broth that works beautifully as the base for pea soup, risotto, or any dish where you want a subtle vegetal flavor. You can toss in an onion, a few garlic cloves, or herb stems during simmering for more complexity.
This stock freezes well in ice cube trays or mason jars, so it’s worth making a big batch during peak pea season.
Cook Snap and Snow Peas Whole
Snap peas and snow peas are at their best when cooked quickly. A two-minute sauté in a hot pan with a little oil keeps them crisp and bright green. They also work well blanched for 30 seconds and tossed into cold noodle salads, stir-fries, or grain bowls.
Before cooking either variety, remove the tough string that runs along the back of the pod. Use a small paring knife to make a shallow cut at the stem end without going all the way through, then peel the string down the length of the pod. Avoid using your fingernail, which can transfer bacteria onto the surface. Not every pod has a noticeable string, but snap peas almost always do.
Pickle Them for a Crunchy Snack
Snap peas take especially well to quick refrigerator pickling. Pack whole or halved pods vertically into a jar, then pour over a brine made with equal parts vinegar and water, plus salt and whatever spices you like (garlic, dill, red pepper flakes, and mustard seed are all good choices). The key ratio for safe acidity is at least as much vinegar as water. Refrigerator pickles don’t require heat processing and will keep for several weeks in the fridge. They’re ready to eat in as little as 24 hours but improve over two to three days as the brine penetrates the pods.
Nutritional Value Worth Keeping
Throwing pea pods away means discarding a surprising amount of nutrition. On a dry-weight basis, pea pods are roughly 59% dietary fiber and 14% protein. Per 100 grams of dry matter, they contain about 35 mg of vitamin C, 1.6 mg of vitamin B1, 10 mg of iron, and 1.6 mg of zinc. They’re also a source of carotenoids, the pigments your body converts into vitamin A. Even if you’re only using English pea pods for stock, you’ll extract some of those water-soluble vitamins and minerals into the broth.
Feed Them to Backyard Animals
If you keep chickens, they’ll happily peck at pea pods of any type. Rabbits can eat pea pods too, but with a bit more caution. The starch content can cause gas or diarrhea if a rabbit eats too many at once, so introduce them gradually and keep pea pods to no more than 10% of the overall diet. Hay and leafy greens should still make up the bulk of what a rabbit eats. For both chickens and rabbits, stick to garden pea varieties and never feed ornamental sweet pea plant material.
Storing Pods to Keep Them Fresh
Pea pods lose their sweetness and crunch fast. The ideal storage temperature is between 37°F and 50°F with humidity around 90% to 94%, which is roughly what your refrigerator’s crisper drawer provides. Kept in a loosely sealed bag with a few small holes for airflow, fresh pods can stay in good shape for up to three weeks under the right conditions, though for the best flavor and snap you’ll want to use them within a week.
For longer storage, blanch pods for one to two minutes, plunge them into ice water, dry thoroughly, and freeze in a single layer on a sheet pan before transferring to freezer bags. Frozen pods work well in cooked dishes but won’t have the same crunch for raw applications. English pea pods destined for stock can go straight into a freezer bag without blanching, since you’ll be simmering them anyway. Save up pods over several weeks until you have enough for a full batch of broth.