Sugar Snap Peas History We are not 100% sure where sugar snap peas originate from. Nevertheless, they are one of the oldest crops as scientists have found peas dating back to 9750 BC in Thailand. To show how fast the crop traveled, archaeologists unearthed a Swiss Bronze Age site that dated the peas back to 3,000 BC. The Greeks and Romans are largely credited for the crops’ early spread in Europe. Sugar snap peas were especially popular in the Middle Ages because they were cheap and easy to dry and store. While they eventually lost popularity, one of Louis XIV’s gardeners planted the crop and restored its favor in the eyes of the broader public. Columbus eventually brought the crop to the Americas, planting it in 1492. The Native Americans continued to grow sugar snap peas afterwards. The sugar snap pea variety we have today is thanks to Calvin Lamborn, who crossed a garden pea with a snow pea in 1979.
Growing tips Plant seeds about one inch deep and two inches apart.You should see sprouts within one to two weeks. Keep the soil moist, but well-drained. If you have a climbing—rather than a bush—variety, make sure you have a trellis to help the plant grow and climb.
Health Benefits Sugar snap peas have high amounts of protein, fiber, vitamin K, and vitamin C.
Fun fact Only about 5% of the nation’s pea crop is sold as fresh produce! The rest are sold canned or, more commonly, frozen.
Soy Sauce Snap Peas Ingredients 1 lb sugar snap peas 1 tbsp of butter 1 tbsp of soy sauce Salt & pepper to taste Optional: sesame seed oil for drizzling Preparation Cut the peas in half Heat a pan on the stove over medium to mediumhigh heat Add the butter to the pan until melted and then add the peas and minced garlic clove Stir-fry for about two minutes Add the soy sauce and stir until the liquid turns into a glaze. The peas will be tender but still crisp Season with salt and pepper and add a bit of sesame seed oil if desired Makes a great side dish or add to ramen or rice for a more filling dish
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