The English pea, also known as the green, shell or common garden pea, is a round seed of the legume family that grows in pods on a bush or vine. English peas are sweet and crisp when fresh but, like corn, begin converting their sugar to starch soon after picking. For the best flavor, buy peas from local farmers' markets rather than the supermarket or try growing them in your garden.

Fresh peas are available in supermarkets year-round. Since peas are a cool weather crop, the peak season for locally grown English peas is April through July and sometimes again in the fall. They are also available frozen and canned. Petits pois, or tiny young peas, popularized by French cooks, are available frozen and canned.

Choose small, plump pods that are firm, shiny and bright green. The pods should appear well filled. Avoid pods that are yellow, shriveled, limp or dry.

1 pound unshelled English peas = 1 cup shelled peas.

1 (10-ounce) package frozen peas = 2 cups.

1 (16-ounce) can peas = 2 cups.

Store peas unwashed in a plastic bag in the refrigerator for up to three days.

Shell English peas just before cooking. To prepare peas, snap off the stem and pull the string down the length of the pod. Press each pod between your thumbs and forefingers to open.

Push the peas out of the pod with your thumb into a colander. Discard the pods, stems and strings. Rinse under cold running water and drain.

To cook peas, steam them in a vegetable steamer for 4 to 5 minutes, or in 1/4 inch of simmering water in a covered saucepan for 3 minutes, or until crisp-tender. Drained peas are often served with butter or cream and seasoned with salt or chopped fresh parsley.

A hybrid of the English pea and the snow pea, the sugar snap pea has a pod that remains sweet, tender and edible after the peas have fully developed. Look for crisp, tender and shiny pods with prominent peas. They should not be confused with snow peas, which have flatter pods with tiny peas. See Snow Pea. Sugar snap peas are available all year but are at their peak in the spring. Store them unwashed in a plastic bag in the refrigerator for a day or two.

Wash sugar snap peas under cold running water. They can be eaten raw in salads. Steam them as you would English peas for 2 to 3 minutes or until crisp-tender. They are also ideal for stir-frying. Do not overcook peas or the pods will lose their bright green color and fresh flavor. Cook only until they are crisp-tender.