This pea is entirely edible. It is characterized by having a flat pod that makes it ideal for stir-frying as it cooks evenly. Not as sweet as the sugar snap pea, but rather a very grassy, fresh taste. Do not overcook. Contains vitamins C, K and fiber.
Austrian scientist and monk Gregor Mendel used peas which he called Pisum saccharatum in his famous experiments demonstrating the heritable nature of specific traits, though this Latin name might not refer to the same varieties identified with modern snow peas.