Pea tendrils are the leaves and thin stems of a pea plant that are harvested before the plant begins to produce peas.
This delicate green can be eaten raw, wilted, or sautéed and has a lovely flavor reminiscent of the pea variety that it will soon sprout.
In addition to being a delicious green on our plates, pea tendrils are an incredibly valuable plant on sustainable farms. They fix nitrogen, help to build soil, and decompose quickly – all things that improve the health of the farm’s soil for future plantings of others fruits and vegetables without the need for artificial fertilizers.
Buying greens like Pea Tendrils, Fava Beans, Fava Greens, Arugula, Mustard Greens, Wheat, Barley and Oats (just to name a few) help farmers to earn income from fields that are technically at rest, and recovering/regenerating, so they are prepared to grow more traditional, money making crops like tomatoes and peppers.
If you’re new to eating and preparing pea tendrils, we have a few flavor pairings ideas to help get you started.
Meat & Seafood
- Pork, especially bacon
Vegetables, Fruit & Herbs
- Chile Peppers
- Parmesan Cheese
- Creme fraiche
- Olive Oil