Mushy peas Mushy peas Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy mash. Sometimes mint is used as a flavouring. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their appeal has spread. All over Britain, but particularly in Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the South Australian pie floater, but with mushy
Pea 荷 兰 豆 in Chinese) are used in stir-fried dishes, particularly those in American Chinese cuisine. Pea pods do not keep well once picked, and if not used quickly, are best preserved by drying, canning or freezing within a few hours of harvest. In India, fresh peas are used in various dishes such as "aloo matar" (curried potatoes with peas) or "matar paneer" (paneer cheese with peas), though they can be substituted with frozen peas as well. Peas are also eaten raw, as they are sweet when fresh off the bush. Split peas are also used to make "dal", particularly