These pretty green shoots, leaves, and curls all serve as a nutrient dense introduction to the winter and spring peas yet to come. All parts of the pea plant are edible, though pea shoots, leaves, and tendrils are best when they are young.
To prepare, remove any parts of the shoot that are yellowed and the hard woody ends. Roughly chop what remains to be used in a stir fry, salad, soup, or pasta dish.
If you choose to cook your pea tendrils, keep them over heat until they are just wilted. Overcooking will cause them to lose some of their flavor and texture.
Store the pea tendrils in the refrigerator, either in a plastic bag with a paper towel, or wrapped in a kitchen towel in the crisper drawer.