Harvested very young, the sugar snap pea should have a light green pod that is thin and transparent enough to reveal the little peas aligned within. They should be of medium size, flat and smooth.

Another dependable sign: break a pod. It should snap - if it bends, it is too soft and has not been freshly picked.

Reject any pods that are bruised or spoiled.

Avoid any sugar snap peas that are too plump: their texture is likely to be stringy. 

Ideally, sugar snap peas shold be cooked the same day to retain all their nutritional qualities and flavor.

You can store them for a few days in a plastic bag in the refrigerator crisper. 

They may be frozen. Blanch before placing into freezer bags. 

They are also known as "mange tout," indicating that the whole pod (or almost) is eaten. Rinse under cold water and tip them as you would green beans.

If the sugar snap peas are larger, you may need to remove the string that runs along the back of the pod.

If your sugar snap peas seem a little old, shell them and use as peas. 

Sugar snap peas cook quickly and may be stir fried in a wok or skillet or steamed.

They can also be blanched for 30 seconds in boiling water before searing in a wok.

Prolonged cooking turns them dull and soft.

Sugar snap peas pair wonderfully with the toasted flavor of flaked almonds seared quickly in a skillet; they also go well with sesame seeds and pine nuts. Think crunchy.

You can also serve them raw in a salad. 

They are a favorite in Asian cooking, sautéed in a wok with a little garlic and sesame oil. They pair well with shrimp, cubes of tofu, sesame seeds, and ginger.

You'll also find sugar snap peas stir-fried with strips of pork and dried plums served with noodles. 

In Australia, they often pair them with mint.