1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Peas

Peas are delicious in salads, stir-fries, soups, curries and stews, or as a simple accompaniment to meat or fish. Eat them straight-up as a side, braise with lettuce for a warm salad, or stir through pasta. Fresh peas taste best either raw or lightly cooked. To defrost frozen peas, steam or boil them for a few minutes. Don’t overcook them or they’ll lose their sweetness. Generally, pea pods are discarded, but you can drop them into pasta water to give it a fresh flavour.

WATCH: Pea & feta quesadillas

READ: 5 sweet and tasty recipes for peas!



Although we call peas a vegetable, they are technically a fruit because we eat the seeds and seed pods of the plant. You can also eat the flowers and young shoots of pea plants. They are sweet and delicious in salads, or scattered over dishes such as risotto and pasta. Peas are in the fabaceous plant family, along with climbing beans. Some varieties of pea plants can grow to more than two metres tall, whereas others are referred to as dwarf varieties, and would barely reach up to your knee. Although fresh veggies are a real treat and full of goodness, frozen peas are frozen so soon after they’re picked that all the lovely sweetness and nutrients are locked in, not lost.



Peas are in season from May to October, but frozen peas are available all year round and are still full of nutrients.



Fresh peas should be eaten as soon as possible after purchase (or picking!), as they can get starchy very quickly after harvest. If you can’t eat them straight away, keep them in the freezer.

What are the health benefits?

Humble little peas are a source of a few different micronutrients, and are especially high in thiamine – a B-vitamin that helps our hearts to function properly, and keeps our nervous system healthy. They're also a good source of vitamin C and fibre. Three heaped tablespoons of fresh, canned or frozen peas counts towards your 5-a-day (one portion of veg or fruit is 80g raw weight).