While you may never have tried perennial peas before, you may have seen them at some point in nature. That’s because perennial peas, also referred to as Lathyrus latifolius, grow, almost invasively, in many areas of the world . Perennial Peas are blessed with the same taste as regular peas, but they have a crisp salad-like texture. You can use pea tendrils as you would any other similar greens. They go great in salads, sautes, and sandwiches- you can even use them in place of spinach on top of pizzas or in egg dishes. You can also utilize the pea pods, and the flowers as a garnish.
Other Names: Pea shoots, dau miu, Lathyrus latifolius ,perennial pea, perennial peavine, broad-leaved everlasting-pea, everlasting pea
Origin: Pacific NW
Shelf Life: Up to two weeks fresh. Drying and/or freezing is not recommended for this product.
Nutritional Facts: As a leafy green, Pea Tendrils are very nutritious and are loaded with plenty of Vitamins A and C and folic acid. Every 100 grams (just over one cereal bowl’s worth) of the plant contains all of your RDA* of Vitamin C, half the RDA of Vitamin A, and 30% of the RDA of folic acid. To put it in perspective, pea tendrils contains seven times more Vitamin C than blueberries. To top it all off, the same amount of this super food contains just 18 calories and less than a gram of fat.
Tips: You can use pea tendrils as you would any other leafy greens, especially spinach. They go great in salads, sautes, woks, and sandwiches- you can even use them in place of spinach on top of pizzas or in egg dishes or in place of bok choy in Chinese dishes. Pea shoots pair well with mint, garlic, basil, carrots, and much more.
*RDA stands for Recommended Daily Amount and is based on a 2,000 calorie per day diet.