Field pea (Pisum sativum subsp. arvense) is a hardy legume grown for its young pods and shoots. It’s smaller and less sweet than garden peas, with flat, pale green to grayish-green pods that are slightly fuzzy when ready to pick.

Picking

Young pods should be flat and bright green, with seeds just beginning to swell—about 3 to 5 mm. If the seeds bulge or the pods turn yellow, they’re past their best. Shoots are ready when they’re 10 to 15 cm tall, with tender tendrils and unfurled leaves. Once the stems become fibrous, leave them on the plant.

Use scissors or your fingers to snap or cut the pods from the vine, leaving a short stem attached. For shoots, pinch or cut the top 10 to 15 cm of growth. The pods bruise easily, so handle them gently. Some farms grow climbing varieties, which need trellising, while others have bush types that stay shorter. Not all farms offer both pods and shoots—check what’s available before you go.

The best time to pick is in the morning, when the plants are cool and moist. In the Netherlands, field peas are usually ready from May to July for early sowings, or September to October for late sowings, often grown for shoots. Young plants can tolerate light frost, but flowers and pods are sensitive to cold. Prolonged heat above 25°C can make the pods tough.

At home

Rinse the pods or shoots under cold water and trim the ends. If the pods are older, remove the strings along the seams. Store pods in a perforated bag in the fridge for 3 to 5 days. Shoots keep for 2 to 3 days if wrapped in a damp paper towel. Don’t leave them at room temperature—they spoil quickly.

To freeze, blanch the pods for two minutes in boiling water, cool them in an ice bath, drain, and freeze. Drying is only suitable for mature seeds, not fresh pods or shoots. Canning isn’t recommended—the pods turn mushy.

Dutch field pea soup

A hearty soup with young field pea pods, potatoes, carrots, and smoked sausage.

Ingredients:

  • 300 g young field pea pods, strings removed
  • 300 g potatoes, peeled and diced
  • 2 carrots, diced
  • 1 onion, chopped
  • 1 litre vegetable or chicken stock
  • 1 smoked sausage (rookworst)
  • 1 tbsp butter or oil
  • Salt and pepper
  1. Heat the butter or oil in a large pot. Add the onion and cook until soft.
  2. Add the carrots and potatoes, stirring for a few minutes.
  3. Pour in the stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
  4. Add the pea pods and sausage. Simmer for another 10 minutes, until the potatoes are tender.
  5. Remove the sausage, slice it, and return it to the pot. Season with salt and pepper.

Stir-fried field peas with bacon

A quick stir-fry of young pods with bacon, garlic, and onions.

Ingredients:

  • 300 g young field pea pods, strings removed
  • 100 g bacon, diced
  • 1 onion, sliced
  • 1 clove garlic, minced
  • 1 tbsp oil
  • Salt and pepper
  1. Heat the oil in a pan over medium heat. Add the bacon and cook until crispy.
  2. Add the onion and garlic, stirring until soft.
  3. Toss in the pea pods and stir-fry for 3 to 4 minutes, until tender but still bright green.
  4. Season with salt and pepper.