Peashoot Tendrils

Pea Tendrils
Scientific Name: Pisum sativum 
Country of Origin: Asia

Pea shoots are the young top leaves and tips of vines on a pea plant. They are usually sold in Asian markets or grocery stores as dou miao. Pea shoots have a mild pea flavor and are served fresh, in salads or steamed and stir-fried as part of Asian cuisine.

Pea shoots were traditionally used in the cuisine of the Hmong people of southern Asia. They grew in popularity throughout Asia and parts of Africa, and have become a popular crop in the Pacific Northwest, where a cool climate provides ideal growing conditions. Shoots can now be found at local farmer’s markets across the western United States, and have even begun appearing in restaurants.  As with most leafy green vegetables, pea shoots are nutrient-dense. A two cup serving (16 ounces or .45 kg) , contains considerable amounts of Vitamins A, B-6, C, E, and K, folate, thiamin and riboflavin.

Peashoot Tendrils

Pea Tendrils
Scientific Name: Pisum sativum 
Country of Origin: Asia

Pea shoots are the young top leaves and tips of vines on a pea plant. They are usually sold in Asian markets or grocery stores as dou miao. Pea shoots have a mild pea flavor and are served fresh, in salads or steamed and stir-fried as part of Asian cuisine.

Pea shoots were traditionally used in the cuisine of the Hmong people of southern Asia. They grew in popularity throughout Asia and parts of Africa, and have become a popular crop in the Pacific Northwest, where a cool climate provides ideal growing conditions. Shoots can now be found at local farmer’s markets across the western United States, and have even begun appearing in restaurants.  As with most leafy green vegetables, pea shoots are nutrient-dense. A two cup serving (16 ounces or .45 kg) , contains considerable amounts of Vitamins A, B-6, C, E, and K, folate, thiamin and riboflavin.

Peashoot Tendrils

Pea Tendrils
Scientific Name: Pisum sativum 
Country of Origin: Asia

Pea shoots are the young top leaves and tips of vines on a pea plant. They are usually sold in Asian markets or grocery stores as dou miao. Pea shoots have a mild pea flavor and are served fresh, in salads or steamed and stir-fried as part of Asian cuisine.

Pea shoots were traditionally used in the cuisine of the Hmong people of southern Asia. They grew in popularity throughout Asia and parts of Africa, and have become a popular crop in the Pacific Northwest, where a cool climate provides ideal growing conditions. Shoots can now be found at local farmer’s markets across the western United States, and have even begun appearing in restaurants.  As with most leafy green vegetables, pea shoots are nutrient-dense. A two cup serving (16 ounces or .45 kg) , contains considerable amounts of Vitamins A, B-6, C, E, and K, folate, thiamin and riboflavin.

Peashoot Tendrils

Pea Tendrils
Scientific Name: Pisum sativum 
Country of Origin: Asia

Pea shoots are the young top leaves and tips of vines on a pea plant. They are usually sold in Asian markets or grocery stores as dou miao. Pea shoots have a mild pea flavor and are served fresh, in salads or steamed and stir-fried as part of Asian cuisine.

Pea shoots were traditionally used in the cuisine of the Hmong people of southern Asia. They grew in popularity throughout Asia and parts of Africa, and have become a popular crop in the Pacific Northwest, where a cool climate provides ideal growing conditions. Shoots can now be found at local farmer’s markets across the western United States, and have even begun appearing in restaurants.  As with most leafy green vegetables, pea shoots are nutrient-dense. A two cup serving (16 ounces or .45 kg) , contains considerable amounts of Vitamins A, B-6, C, E, and K, folate, thiamin and riboflavin.

Cooking Terms

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