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English Peas with Herbs

Course Side Dish
Cuisine American
Keyword edible flowers, english peas, fresh, herbs, peas, side dish, Spring, vegetables
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Giselle Raymond, Culinary Curator


  • 16 oz English Peas
  • 8 oz Sugar Snap Peas
  • 1 large shallot
  • 3 tbsp Grass fed butter or extra virgin olive oil
  • Flake sea salt and Pepper to taste
  • 2 tbsp spring of mint More for garnish if you wish
  • 2 tbsp tarragon

** Snow Pea tendrils if available


  1. Rinse peas and snap peas. Chop 2 tbsps of mint and tarragon. Set aside

    Heat a medium size pan with butter or olive oil on medium heat.

    Add shallots and cook for 1 minute.

    Add both peas and snap peas to skillet and saute' for 10 minutes. Turn off heat, then stir in the mint and tarragon.

    Add flake sea salt and pepper to taste.

    Garnish with Snow Pea tendrils and fresh herbs.