They are also known as snow peas and sugar peas (Pisum sativum var. macrocarpon). They are named mangetout meaning "eat all" in French because both the pods and peas can be eaten. Sometimes they are also called edible-podded peas. Only the ends should be trimmed and string removed. Mangetout is an important ingredient in French and Chinese cooking.

Both the pod and the pea should still be crisp when cooked. It lends itself well to stir-fries or in stews, as an accompaniment to tender meats, their taste and textures contrasting and complementing each other.

When buying mangetout, choose small pods with tiny, almost flat peas. Small pods mean they are very young, still crisp and fresh - immature mangetout wilt easily.