Green peas are the immature seeds of the pea plant (Pisum sativum), picked and eaten fresh while still sweet and tender, unlike dried peas, which are left to mature and dry on the vine. They likely originated in the Mediterranean and Near East and are now grown widely across cooler climates in Europe, North America, and Asia.
Peas have a sweet, slightly grassy flavor and a delicate texture. They appear in soups, stews, curries, and rice dishes across Indian, British, French, and Italian cooking, and as a simple side dish, boiled or sautéed, or worked into risotto or purées.
They pair well with mint, parsley, and dill; butter, cream, and cheeses like Parmesan or feta; cumin and black pepper; and proteins such as ham, bacon, or shrimp.