peas sugersnaps mangetout

**Flummery** · 09-06-2011, 03:49 PM

Peas, when mature, have a stiff membrane - like thick paper - on the inside of the pod. That's why you can't tell if they are ready till you op one. The membrane forms the shape of the pod. With a mangetout, when it's mature you can feel the peas because it doesn't have a membrane. It's therefore more tender to eat than a non-mangetout at the same stage of growth. A sugarsnap has a thicker pod than a mangetout (but no tough membrane) so the pod is crunchier usually.

Picking certainly encourages the plants to throw more flowers up so you do get a higher yeild if you pick regularly.

With Early Onward you probably could eat them undeveloped but they won't be as nice and tender as a real mangetout. I'd say it's horses for courses. If you want podders, sow podders, if you want to eat the whole lot, go for a snap or a mangetout (also called snow peas in the US) as they won't surprise you with a nasty mouthful of toughness!

**miker2d2** · 09-06-2011, 04:13 PM

thanks flummery, a good informative reply

**Snadger** · 09-06-2011, 06:24 PM

As Flum says............grow both then you'll have the best of both worlds.

I love mangetout because they are huge croppers, their is no waste, they have a lovely fresh crunchy taste and they freeze well!

I've never grown sugarsnaps before................maybe time to give them a try!

**Alison** · 09-06-2011, 08:11 PM

I grow a few sugar snaps in the polytunnel for an early crop (they've almost finished now) as well as some early dwarf peas but outside I have a lot of proper podding peas as well as a couple of rows of mange tout. They're all related but as Flum says, different and all truely lovely. Had a mix of all three tonight for our tea (with a few broad beans and forced French beans too

) and they were truely lovely and it was really nice to have a mix of shapes and textures.

Announcement

peas sugersnaps mangetout

peas sugersnaps mangetout

Comment

Comment

Comment

Comment

Latest Topics

Recent Blog Posts