Pea Sprouts Shoots - Salad Greens

Pea shoots are the edible leaves of the traditional garden pea plant. Pea shoots are harvested within 2 to 4 weeks, creating super tender and flavorful roughage. Pea shoots are a great source of three chemoprotective agents: folate, antioxidants and carotene. Folate helps produce and maintain cells and protects against DNA damage. Antioxidants help the body fight free radical damage, commonly associated with high cancer risk.

Further information

All parts of the pea plant are edible. As the pea leaves and stems mature, they tend to get tough and stringy, but when they are young, the pea shoots are not just tender, they are also crisp and tasty. They have a pea-like flavor, but even fresher.

Pea sprouts are high in antioxidants and carotene. It is alike garlic, helps our body to fight against free radical damages which may induce cancer-related diseases. Pea sprouts naturally help diabetic patients to keep a close watch to their blood sugar level.

Pea shoots and tendrils are tender enough to serve with minimal or even no cooking. They are often tossed into salads, sandwiches, or on top of soups. You can always add a few curls as an edible garnish to any dish.

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