Late Spring and early Summer aren't just ripe for freshly shucked pea seeds — they're also a wonderful time to enjoy the sweet flavor of other pea parts, too. While dou miao, as they're known in Mandarin, have always made regular appearances at Chinese and Hmong supermarkets, they're becoming increasingly common at American farmers markets as well.
Two offerings to look out for: the microgreens known as pea shoots (sprouts), or sprouted peas grown in water, characterized by long stems and tiny leaves. Then there are pea tendrils, the young, tender top leaves and tips of a pea plant that's been grown in soil. More on what to do with this delicate plant when you read ahead.