Organic Yellow Pea Shoots
This product is organically grown.
Specialty Produce is certified to handle organics.
Our California registration number is: 37-1293 Organically grown.
Estimated Inventory, 3 lbs : 2.83
This item was last sold on : 12/19/24
Description/Taste
Yellow Pea shoots are small, averaging 5 to 12 centimeters in length, and are comprised of thin and slender stems bearing 2 to 4 leaves with tiny developing tendrils. The bright yellow leaves are oval, pliable, and slightly folded in half with even, curved edges. The delicate leaves also connect into an elongated, white, and smooth, crunchy stem. Yellow Pea shoots are crisp and tender with a sweet, slightly nutty, and grassy flavor. The shoots are also reminiscent of fava beans, providing green and fresh springtime nuances.
Seasons/Availability
Yellow Pea shoots are available year-round.
Current Facts
Yellow Pea shoots, botanically classified as Pisum sativum, are the young edible leaves and stems of pea plants belonging to the Fabaceae family. The herbaceous shoots are harvested approximately 2 to 4 weeks after sowing and are highly favored for their unusual appearance. Yellow Pea shoots come from the same garden pea plants that produce green pea shoots, but the seeds are cultivated in darkness to prevent photosynthesis from occurring. The lack of sunlight inhibits chlorophyll production, blocking the leaves from developing a green hue. When harvested, Yellow Pea shoots will appear more elongated than green pea shoots, as the shoots have lengthened in the search for sunlight. Yellow Pea shoots provide a fresh and crisp consistency mixed with a sweet and subtle pea-like flavor despite their long and slender appearance. Chefs often utilize the shoots as an edible garnish, a twist on the common springtime pea shoot, and in some restaurants, the shoots are known as Golden Pea shoots, Golden shoots, and Gold Pea shoots. It is important to note that Yellow Pea shoots may develop a green hue if exposed to prolonged periods of sunlight.
Nutritional Value
Yellow Pea shoots have not been studied for their nutritional properties. Like common green pea shoots, Yellow Pea shoots may be a source of vitamin C to strengthen the immune system, reduce inflammation, and protect the body against free radical damage. The shoots may also contain some fiber to stimulate the digestive tract.
Applications
Yellow Pea shoots have a delicate, crisp consistency best suited for fresh or lightly cooked preparations. The shoots can be sprinkled over green salads, piled as an edible garnish on roasted meats, vegetables, and grain bowls, layered into sandwiches, or scattered across pizza as a fresh topping. Yellow pea shoots can also be placed as a bed of greens under seafood, tossed into stir-fries, served with sushi, mixed into pasta, or floated on soups, stews, and curries. The shoots are valued for their unique coloring and are generally used in dishes that will showcase the pale yellow and white hues. The shoots are also used to add height to dishes to create a whimsical, aesthetically pleasing appearance. Yellow Pea shoots pair well with herbs such as mint, parsley, tarragon, and thyme, pine nuts, arugula, asparagus, radishes, mushrooms, fennel, beets, burrata, aromatics including ginger and garlic, meats such as pork and poultry, and seafood including fish, scallops, crab, and shrimp. Yellow Pea shoots should be used within 1 to 2 days of purchase for the best quality and flavor, but the shoots will also last up to one week when stored unwashed, wrapped in a paper towel, and kept in an open plastic bag in the refrigerator. If the shoots came in a clamshell, they could also be stored in the original packaging.
Ethnic/Cultural Info
In the United States, Yellow Pea shoots are often sourced from local growers for fine dining establishments as an edible garnish. The shoots provide a fresh, sweet, and subtle pea-like flavor, a bright pop of color, and a crisp consistency that creates an added layer of dimension over salads, main dishes, and appetizers. The Hmong are primarily credited with introducing pea shoots into the American culinary scene in the late 20th century. The shoots were first incorporated mainly into Asian food, but as more chefs experimented with fresh garnishes, growers cultivated the shoots to meet increased demand. In the modern-day, pea shoots are synonymous with springtime flavors and have been a popular seasonal item featured at farmer’s markets. Chefs also began promoting pea shoots and other ingredients from local growers in the farm-to-table movement. Yellow Pea shoots are more of a novelty item and are produced on a smaller scale for niche markets.
Geography/History
Peas are believed to be native to regions of Western Asia, North Africa, and the Eastern Mediterranean and have been growing wild for thousands of years. Peas are considered one of the oldest cultivated crops and were quickly spread across Asia and Europe through trade routes, arriving in China sometime during the 1st century BCE. Over time, new cultivars of peas were created from wild varieties, developing many of the peas that are commonly grown in gardens in the present day. Yellow Pea shoots are a modern version of common pea greens, and the pale-hued shoots became a favored culinary ingredient in the late 20th century. Today Yellow Pea shoots are utilized in culinary applications worldwide, and the fresh shoots are found seasonally through farmer’s markets, Asian markets, specialty grocers, and distributors.
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Restaurants currently purchasing this product as an ingredient for their menu.
| Mothership | San Diego CA | 858-342-3609 |
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