Pass the Peas

In the Springtime garden there are many classic combinations: straw hats and work boots, warm days and cool nights, winter greens going to seed and new sprouts emerging. But a delicious duo that matures simultaneously in May is sweet English peas and tingly mint. A salad made from earthy, yet sugary snow or snap peas and tossed with ribbons of bright spearmint leaves is the perfect accompaniment to a crisp young wine like Sauvignon Blanc or Gruner Veltliner.

The cuisine of England and Scotland, with its ubiquitous fish and chips, offers us a side of mushy peas – a puree of cooked English peas and mint, which will freshen up even the most humble of dishes. Served with grilled lamb, mushy peas with mint brings a burst of Spring to the plate.

English, or green peas are truly an ephemeral treat in our Southern gardens. Spring is often quite fickle, and the cool and damp days can give way to hot temperatures at a moment’s notice. So we leap at the tiny window of opportunity to enjoy candy-sweet peas while we can.

Although the term “mint” normally defaults to spearmint, other types can be used with peas. Peppermint, chocolate mint, basil (also a mint!) and many others are available for experimentation in the kitchen. There are seemingly endless flavor profiles that can be achieved with using mints of all stripes. The Spanish word for mint is hierbabuena, or good herb….for good reason!

Jeff Ross

Garden Manager

In the Springtime garden there are many classic combinations: straw hats and work boots, warm days and cool nights, winter greens going to seed and new sprouts emerging. But a delicious duo that matures simultaneously in May is sweet English peas and tingly mint. A salad made from earthy, yet sugary snow or snap peas and tossed with ribbons of bright spearmint leaves is the perfect accompaniment to a crisp young wine like Sauvignon Blanc or Gruner Veltliner.

The cuisine of England and Scotland, with its ubiquitous fish and chips, offers us a side of mushy peas – a puree of cooked English peas and mint, which will freshen up even the most humble of dishes. Served with grilled lamb, mushy peas with mint brings a burst of Spring to the plate.

English, or green peas are truly an ephemeral treat in our Southern gardens. Spring is often quite fickle, and the cool and damp days can give way to hot temperatures at a moment’s notice. So we leap at the tiny window of opportunity to enjoy candy-sweet peas while we can.

Although the term “mint” normally defaults to spearmint, other types can be used with peas. Peppermint, chocolate mint, basil (also a mint!) and many others are available for experimentation in the kitchen. There are seemingly endless flavor profiles that can be achieved with using mints of all stripes. The Spanish word for mint is hierbabuena, or good herb….for good reason!

Jeff Ross

Garden Manager