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. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. 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).