Drying peas is a fantastic way to keep your harvest shelf-stable for a long time. Plus, if you’re looking to save seeds for next year’s garden, getting them bone-dry is an absolute must. There are a few different ways to go about it, so let’s dive in!
Wait for Full Maturity
If you’re aiming for dried peas, you want to leave them on the vine until they are fully mature. You’ll know they’re ready when the pods start to change color and feel brittle or papery to the touch. Usually, by this stage, the peas inside are already pretty dry, so you’re really just finishing the process.
One quick tip: only dry pods that look healthy. Avoid any that show signs of fungus or disease, as that can definitely ruin the flavor. This is mostly an issue for peas planted later in the season that mature in the damp fall air. If you plant early in the spring and harvest in the summer, you usually won’t have to worry about this.
A Quick Rinse
Sometimes pods can crack open a bit while they’re still on the vine, letting in a little dust or dirt. If your peas look a bit grimy, go ahead and shell them and give them a quick rinse under cool running water. Just don’t let them soak! You want to get them clean without letting them absorb extra moisture.
Washing them is also the perfect time to do a little quality control. Sometimes pests can sneak inside the pods without you noticing from the outside. Sorting through them now ensures that one bad apple (or pea!) doesn’t ruin the whole batch during the drying process.
Methods for Drying
The most gentle way to dry peas is to simply spread them out on some paper towels or a clean cloth and let them air dry. It takes a bit longer, but it’s energy-efficient and keeps the quality high. This is definitely the way to go if you plan on using them as seeds for next year’s garden. If you’re using this method for seeds, you can usually skip the washing step entirely.
If you’re in a hurry, you can speed things up using your oven. Just spread the peas out on a baking sheet and set the oven to about 120°F (50°C). Pro tip: keep the oven door cracked open just a nudge so the moisture can actually escape.
Once your peas are rock-hard and fully dry, store them in an airtight container in a cool, dry place. Any leftover moisture can lead to mold, which is the last thing you want. When you’re ready to cook with them, just remember to give them a good soak for about 12 to 15 hours before they hit the pot!
