It's hard to conceive of any human in this country who hasn't eaten and doesn't like peas. Whether canned, frozen or fresh served on their own, with carrots, in salads, stews and soups, peas are an all-American favorite. For me, peas are all about the senses.

Pea plants are some of the first sprouts of spring in the vegetable garden. Sown in early spring, the waxy green buds of those tiny seeds are a commitment to continued warm weather by Mother Nature. As the plants grow, thin tendrils reach for anything to grab on to, helping the main plant to strive towards the warmth of the sun. White flowers, those delicate little folds, raise the expectations of texture and taste.

The sun helps to determine when the very first pods are ready to harvest. With the rays beaming from behind the ripe pods, the shadows of the peas inside help gauge if they're in fact plump enough to pluck from the plant.

Grasping the stem end, there's great anticipation when the stem is pulled, set free from the pod as a green string. A gentle push of the thumb opens the pod and then, it's all about appreciation.

Holding the gapping pod between your fingers, the thumb now helps to push the tender globes of green from the mother shell. Pop them in your mouth and the sheer pleasure of the gifts from the garden become apparent. Peas have a distinct snap-crunch when your teeth violate them. A pleasing sweetness prevails as the fabulous food is consumed. Peas are about the thrill of freshness.

There are two types of edible pod peas. The most common is the snow pea, widely used in Asian cuisine. The pods are flat and tender. Sugar snap peas are plumb and also entirely eaten. The Chinese use pea leaves in some dishes, and they donate a distant essence of the main attraction, a suitable enhancement to the dish it's incorporated into, or, tasty when eaten solo.

For fun, check out the Asian section of supermarkets, or frequent an Asian market and find wasabi peas. Brilliant green dried peas are coated with a slightly sweet and crunchy coating that packs the hot punch of wasabi, or green Japanese horseradish. These are nothing but fun.