Green of the Week: Pea shoots

Pea Shoots
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This week we are shining our UV rays on pea shoots. One of the greens most used by professional chefs, because of their pleasant appearance. However, pea shoots can be a bit tricky to eat with their long tendrils. We suggest using a pair of kitchen shears to cut the shoots into small, one-inch pieces. Beyond use in salads, pea shoots are a versatile garnish with a mild pea flavor that can be used in place of parsley or cilantro.

Pea shoots are a good source of dietary fiber, vitamin C, E and A, beta-carotene and potassium. They are also one of the more shelf stable micro-greens, shown to maintain their nutrient density throughout a 10-day post-harvest test period.

Citations:
Santos, J.; Herrero, M.; Mendiola, J.A.; Oliva-Teles, M.T.; Ibanez, E.; Delerue-Matos, C.; Oliveria, M.B.P.P. Assessment of nutritional and metabolic profiles of pea shoots. 2014, Food Research International, 58, 105.

Photography by Sara Thornton