Pea tendrils are the tender vines, stems, and leaves of young pea plants. They can be eaten raw or lightly cooked. Try adding them to all kinds of salads and sandwiches. They are delicious lightly sautéed and served on crostini, or with pasta, rice, eggs, potatoes, etc. Pea tendrils are best used when fresh but will keep bagged in the fridge for a few days.