Freeze-dried peas
Sweet, bright green and ready in minutes. How to rehydrate freeze-dried peas, cook with them and even snack on them.
- about 5:1fresh peas to freeze-dried, by weight
- 5 to 10 minto rehydrate in hot water
- Crunchystraight from the pack
- Cupboardno freezer space needed
On this page
The humble garden pea turns out to be one of the best vegetables for freeze-drying. It keeps its sweetness and its bright colour, it is pleasantly crunchy dry, and it comes back to life in minutes.
What they are like
Dry, they are light, crisp little spheres with a sweet pea flavour, rather like a very delicate roasted pea. Rehydrated, they are close to cooked-from-frozen peas: tender, green and sweet, if a little softer.
How to use freeze-dried peas
In everyday cooking
- Risotto, paella and pilaf: stir in dry for the last ten minutes and add a splash more stock.
- Soups, stews and curries: scatter in towards the end of cooking.
- Pasta and noodles: add to the pan for the final few minutes of boiling.
- Fried rice and omelettes: rehydrate first, drain well, then toss in.
- Mash and fishcakes: rehydrate, crush lightly and fold through.
As a snack or topping
Eat them straight from the pack, toss over salads for crunch, or season a handful with a pinch of salt and smoked paprika.
Camping and hiking
This is where they shine. A pack weighs very little, needs no cool box, and turns a pan of instant noodles or couscous into something that feels like a meal. Just add them with the hot water.
How to rehydrate them
- Put the peas in a heatproof bowl.
- Cover with hot water, roughly twice the volume of the peas.
- Leave for five to ten minutes, stirring once.
- Drain and use.
Cold water works too, but takes longer, around 20 to 30 minutes.
Nutrition: what is inside
Fresh garden peas are about 75 to 80 per cent water, so they are less dramatically concentrated than berries. They are naturally a source of fibre and plant protein.
| Typical values | Fresh or frozen, per 100g | Freeze-dried, per 100g |
|---|---|---|
| Energy | about 70 to 85 kcal | about 330 to 380 kcal |
| Carbohydrate | about 10 to 14g | about 45 to 60g |
| of which sugars | about 2 to 6g | about 15 to 25g |
| Fibre | about 5 to 6g | about 20 to 25g |
| Protein | about 5 to 7g | about 22 to 28g |
| Fat | about 1g | about 2 to 4g |
These are typical ranges from published composition data and product labels. Always go by the label on your pack.
How to choose and store them
Look for a bright, even green and an ingredients list that says peas and nothing else. Keep the pack sealed in a cool, dark, dry cupboard and reseal it tightly after opening. If the peas lose their crunch they are still fine for cooking. There is more in our storage guide.
Good questions, short answers
How do you rehydrate freeze-dried peas?
Cover them with hot water, about twice their volume, and leave for five to ten minutes, then drain. Or add them dry to a soup, stew, risotto or curry for the last ten minutes of cooking, with a splash of extra liquid.
Can you eat freeze-dried peas without cooking them?
Yes. They are usually blanched before drying, and they are pleasantly sweet and crunchy straight from the pack. They make a good salad topping or snack. Offer them softened to young children.
Are freeze-dried peas the same as dried split peas or marrowfat peas?
No. Split peas and marrowfat peas are mature peas dried in the field; they need long soaking and cooking and turn soft and floury. Freeze-dried peas are young garden peas that rehydrate in minutes and stay sweet and green.
How do freeze-dried peas compare with frozen peas?
Frozen peas are hard to beat for everyday value and texture. Freeze-dried peas win when you have no freezer space, when weight matters, as on a camping trip, or when you want crunch.