Stringless Sugar Snap Peas
Estimated Inventory, 10 lbs : 30.08
This item was last sold on : 06/13/25
Description/Taste
Stringless Sugar Snap peas are generally small in size, averaging 8 to 10 centimeters in length, and are comprised of thick, fleshy pods encasing plump seeds. The pods are bright green, smooth, taut, and firm, with a straight, slightly rounded nature. The ends of each pod are typically pointed, and the pod does not have much give when bent. If the pods are opened, a line of 6 to 8 round to oval green seeds are revealed and are attached by short stems. Stringless Sugar Snap peas do not have the characteristic fibrous string that extends the pod’s length like other Sugar Snap varieties. The pods and seeds are edible raw and have a crisp, crunchy, aqueous, snappy, tender, and succulent consistency. Stringless Sugar Snap peas have a refreshing, sweet, green, and grassy taste with subtle nutty nuances.
Seasons/Availability
Stringless Sugar Snap peas are in season during the spring and summer. Some varieties are also grown in the fall through winter in mild, cool regions.
Current Facts
Stringless Sugar Snap peas, botanically classified as Pisum sativum var. macrocarpon, are a hybrid variety belonging to the Fabaceae family. Sugar Snap peas were developed in the late 20th century from a cross between garden peas and snow peas, and stringless varieties were released in markets several years after. Stringless Sugar Snap peas were created for improved convenience in culinary preparations. Early versions of Sugar Snap peas had a fibrous string that would extend the length of the pod. This string had to be separated from the pod before cooking and was considered tedious to remove. Stringless Sugar Snap peas were created to meet market demand, and new varieties were bred to grow in compact bush forms in addition to the standard climbing vines. Stringless Sugar Snap peas are some of the most popular commercial peas found fresh in markets worldwide. The fleshy, thicker pods are easy to chew and have a firm, crisp consistency, especially when broken in half, earning their snappy moniker. Sugar Snap peas are also known for their natural sweetness and fresh, green nuances. In commercial markets, there are several varieties of Sugar Snap peas, and these types are sold fresh for use in raw and cooked culinary preparations.
Nutritional Value
Stringless Sugar Snap peas are a source of fiber to regulate the digestive tract and minerals such as potassium, iron, copper, magnesium, and calcium. Potassium helps the body replenish electrolytes and balances fluid levels. Iron develops the protein hemoglobin for oxygen transport through the bloodstream, copper aids the body in energy production, magnesium controls nerve functions, and calcium supports bones and teeth. Sugar Snap peas also provide vitamins A, B, C, E, and K to strengthen the immune system, maintain healthy organs, protect the cells against the damage caused by free radicals, and promote faster wound healing. Other nutrients include manganese, zinc, phosphorus, and folate.
Applications
Stringless Sugar Snap peas have a fresh, sweet, and green taste suited for raw and cooked preparations. The pods are entirely edible and can be eaten out of hand after washing. Stringless Sugar Snap peas are eaten on crudité platters and are often served with creamy dips and cheeses. The pods can also be roughly chopped and tossed into salads, mixed into grain bowls, or combined with fresh herbs as a garnish over savory dishes. Try slicing and adding Stringless Sugar Snap peas to fresh spring rolls or rice and noodle dishes. They can also be mixed into various slaws. In addition to fresh preparations, Stringless Sugar Snap peas retain their coloring and crunch after cooking. The pods can be sauteed, stir-fried, blanched, or steamed and are incorporated into vegetable medleys. Stringless Sugar Snap peas are also stirred into pasta dishes, simmered into soups, curries, and stews, or cooked as a light side dish to roasted meat. While less common, Stringless Sugar Snap pea pods can be grilled for a savory twist. They can also be pickled for extended use as a tangy addition to salads and sandwiches. Stringless Sugar Snap peas pair well with herbs such as mint, thyme, rosemary, and dill, asparagus, radishes, corn, mushrooms, scallions, and meats, including beef, pork, and poultry. Whole, unwashed pods will keep for 1 to 2 weeks when placed in a bag in the refrigerator’s crisper drawer. Stringless Sugar Snap peas can also be blanched and frozen for longer storage.
Ethnic/Cultural Info
Dr. Calvin Lamborn is famous for his Sugar Snap pea varieties. The researcher, scientist, plant breeder, and pea advocate wore many hats throughout his career but always loved breeding. Dr. Lamborn developed Sugar Snap peas in the late 20th century and continued breeding new varieties until his passing in 2017. During his research, Dr. Lamborn experimented with various crossings and used tweezers in the field to hand-pollinate plants. He eventually created colorful Sugar Snap pea cultivars that showcased pink, yellow, and purple hues. These varieties were sold through his company, Magic Valley Seeds, based in Twin Falls, Idaho, and for many years, the colorful peas were only supplied to select high-end restaurants through the company’s partnership with Sweet Berry Farms in upstate New York. In 2015, Magic Valley Seeds expanded its partnerships and began selling select seeds to the French Laundry’s culinary gardener, Aaron Keefer, and a few other growers along the West Coast. Beyond his colorful Sugar Snap pea varieties, Dr. Lamborn was awarded All-American Selections, a prestigious recognition in agriculture, for Sugar Snap peas in 1979 and Sugar Ann in 1984, the most popular type of Stringless Sugar Snap pea grown commercially in the modern day.
Geography/History
Sugar Snap peas were created in the late 20th century in the United States and are descendants of heirloom varieties of Pisum sativum. Early versions of sweet snap varieties with edible pods have appeared throughout history, especially in the 19th and early 20th centuries, but many of these varieties have since disappeared and were lost commercially by the late 20th century. The Sugar Snap peas seen in commercial markets in the present day were created in the 1950s and '60s when plant breeder Dr. Calvin Lamborn and Dr. Mel C. Parker worked together to develop a new type of snow pea in the United States. The two scientists were a part of the Gallatin Valley Seed Co. in Idaho and were breeding a snow pea with a straighter pod. One day, Dr. Parker showed Dr. Lamborn a rare, tight-podded type of garden pea that he had found approximately seventeen years earlier. Dr. Lamborn noticed that the pods were thicker in this variety but inedible and used them to cross with a snow pea in 1969, hoping to create a thicker-walled, edible snow pea. After the initial cross, Dr. Lamborn discovered that he had created a new type of pea. He selectively bred and evaluated the new pea for over ten years before officially releasing it to the public in 1979. The variety was called Sugar Snap pea and was distinct for its edible pod, sweet taste, and crunchy texture. Dr. Lamborn later went on to create Stringless Sugar Snap peas, and it is said he performed over one hundred crosses to create the stringless type. Today, Stringless Sugar Snap peas have expanded in cultivation to growing regions globally. They are a popular cultivar for commercial and home production. When in season, Stringless Sugar Snap peas are sold fresh through farmer’s markets, select retailers, and distributors worldwide.
Featured Restaurants
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Recipe Ideas
Recipes that include Stringless Sugar Snap Peas. One
is easiest, three is harder.
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