Green peas in season in Australia
Green peas is in season in Australia from August to February, and at its peak from September to December. This is the cooler south; the tropical north has its own calendar.
At its best
Fresh peas lose their sugars and flavour quickly after picking unless they are cooled promptly, which is why a pod bought straight from a grower or a cold market stall tastes so much better than one that has sat about. Out of season, frozen peas are a good stand-in, and they should go into the pot straight from the freezer rather than being thawed first.
At the shop
Look for peas that are an even, bright green and firm, with no bruising, and with green stems and calyxes (the little cap where the pod joined the plant).
Keeping it
Peas keep better in the pod than shelled, so leave them in until you are ready to cook. Keep the pods in the fridge's vegetable drawer.
Three dinners
- Pea and mint risotto Stir the peas in at the end.
- Peas with ham and eggs Warm, in a frying pan.
- Pea and potato curry Aloo matar, with rice.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.