Black-eyed Pea is the seed of Vigna unguiculata subsp. unguiculata, a trailing plant in the family Fabaceae, native to West Africa. It is cultivated around the world for the medium-sized, edible bean. It is also known as Black-eyed bean, Cowpea, Crowder pea, and Southern pea.
Black-eyed pea is a spreading and climbing herbaceous legume, growing 15-80 cm tall. It bears white or purple flowers, followed by 10-30 cm long pods. The pods are 10-23 cm long with 10-15 seeds. The plant blooms in early summer, and fruits in mid and late summer. The edible seeds are pale-colored with a prominent black spot, and can be used fresh or dried, in soups or stocks. Young pods and leaves are eaten as green vegetables. The plant is also used for hay, silage, green manure, and pasture.
Black-eyed peas are annual plants which produce pods in 60-160 days after sowing, and seeds in 90-180 or up to 240 days. Mature plant is very susceptible to frost, and grows well only in warm seasons with 25-35'C.
Black-eyed peas are high in calcium, folate and vitamin A. They are sold dried, canned, and frozen. When purchasing dried black-eyed peas, choose those that are shiny.
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