[3] It is called mangetout in the United Kingdom and Ireland (from the French for "eat-all" and pronounced monge-too; /mɒnʒtuː/).

[6] The description is inconsistent with the appearance of snow peas, and therefore botanists have replaced this name with Pisum sativum var.

[7] Austrian scientist and monk Gregor Mendel used peas which he called Pisum saccharatum in his famous experiments demonstrating the heritable nature of specific traits, and this Latin name might not refer to the same varieties identified with modern snow peas.

[15] As with most legumes, snow peas host beneficial bacteria, rhizobia, in their root nodules, which fix nitrogen in the soil—this is called a mutualistic relationship—and are therefore a useful companion plant, especially useful to grow intercropped with green, leafy vegetables that benefit from high nitrogen content in their soil.

[13] Storage of the pea with films of polymethylpentene at a temperature of 5 °C (41 °F) and controlled atmosphere with a concentration of oxygen and carbon dioxide of 5 kPa augments the shelf life, internal and external characteristics of the plant.