Pea shoots are the small beginnings of pea vines from seed to the 2nd leaf stage, where the lacy tendrils start to unfurl. Called micro greens, they are sweet and tender like the nicest sugar snap peas, munched raw right out of the pot. Like other micro greens they are full of antioxidants, enzymes, and vitamins. Pea shoots and other micro greens should be in your winter growing plans. Further, home grown pea shoots are sweeter and more tender than commercially grown pea shoots.
Grow outdoors
Germination temperature 60F-70F. Sow seed directly outdoors in full sun, in spring or fall, when temperatures are cool. Sow seeds 3" apart and 3/4" deep. Germination is 7 to 21 days depending upon growing conditions.
Sprouting Pea Seeds For Micro-greens
- soak seeds for 12 hours before planting
- place the growth pad into a tray (a plate, bowl, etc). For better effect, cut the growth pad thin.
- add peas and water in
- put the tray at a dark place until germinate
- move pea shoots on a windowsill or under a grow light.
- ready in 5 to 8 days, cut and come again
- water as required, do not allow to dry out
You can eat the pea shoots at different stages.
Pea shoots recipes
Rinse the pea shoots thoroughly in cold water twice, lightly drain.
In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.
In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.
