Crunchy, slightly sweet and perfect right off the vine or as a dinner ingredient, green beans, snap peas, and fresh peas are fragile vegetables. They quickly degrade in quality, so try to eat them as soon as possible.
- Store unwashed in the refrigerator in a breathable bag in the high humidity drawer.
- Blanch and then shock in ice water.
- Drain until dry.
- Place in an airtight container and freeze.
Root to Fruit
- Though the ends of beans are often cut off before cooking, they don’t need to be. Remove just the stem end and enjoy the rest of the bean.
Pods Are Too Tough to Eat
The pods can become tough when beans are over-mature and bulging from their pods. The peas can still be shelled and eaten or refrigerated in an airtight container and used within two days.
Briefly cooking older green beans can enhance their flavour.
Salvage Off Beans
A few less-than-ideal beans don’t spoil the whole bunch. Remove any soft or slimy green beans or peas from the container, and wash the remainder on cold water.
Save the Seeds
Let shelled peas dry out and save the seeds for planting in your garden.