The shoots have tender light green translucent stems with several petite, ovate bright green leaves growing at the top. The leaves of pea shoots are tender, and the stems offer a crisp texture and earthy aroma. Pea shoots have a nutty, sweet flavor similar to that of whole peas but slightly milder. They are often described as tasting like spring.

Pea shoots are very high in Vitamin K, which is important for blood clotting and other body processes. They are also full of Vitamin C, Vitamin A, and folic acid.

Pea shoots have been traditionally used in Asian cuisines. They were introduced to U.S. farmers markets by Hmong immigrants. The Hmong tribe left China in the early 19th century and disbursed to the highlands of Laos, Vietnam, Cambodia, and Thailand. Many arrived in the United States as refugees in the late 1970s. Currently the largest populations of Hmong are in California, Minnesota, and Wisconsin.