Sugar pea is the horticultural term for edible podded peas, also known as mangetout (eat-all) in French. Snow peas and snap peas are these "eat-all" type of pea, loved for their crunch and sweetness, especially in Chinese stir-fry dishes.

Snow peas are the flat podded peas; sugar snaps are curved and plump.

The best snow peas should be small and show a hint of pea bumps beneath its crisp green exterior. Sugar snaps should be fat and bright green. There should not be any limpness in either one, and if you can find locally grown ones, they will be fresher and better.

Snow peas and sugar snap peas need to have their seam or string removed. Start at the end away from the stem and pull toward the stem on the flat edge, then pull from the stem around the curved edge.

Both should be eaten as quickly as possible. If you need to store them, do so in a perforated plastic bag in the refrigerator.

Snow peas and sugar snap peas can be eaten raw. They’re terrific on a crudité tray.

Snow peas can be left whole or cut; snap peas are best left whole.

Combine both with regular peas and sauté in butter for a lovely vegetable side dish.

A quick stir-fry over high heat with slivers of beef, chicken or fish will make for a festive Chinese New Year dish.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.