grow.guide

Botanic name: Vinga unguiculta; a sub species of the cow pea and a member of the Fabaceae bean family

Plant type and history: Black eyed peas are a leguminous vine or bush bean plant. The peas are ivory colored each one in the pod has distinctive small black mark. The origin of the plant traces back to West Africa, then to India and China, then world-wide to regions that allow for at least 100 frost-free days from planting the seeds until harvest. Black-eyed peas were introduced to the Americas by African slaves.

Sun exposure: At least 8 hours of sun each day. Will tolerate some afternoon shade.

pH: Grows best in soil with a pH between 5.5 and 6.5.

Soil preference: Black-eyed peas will grow in many kinds of soil, but are most productive in sandy, loamy, well-draining soil; they do not grow well in soggy growing conditions.

How to grow: Black-eyed peas are easy to grow. They thrive in high heat and humidity and are drought-resistant. Seeds are easily available at the San Ignacio open air market at market stalls. Please note: there are two varieties of black-eyed pea seeds. One grows to be a climbing vine, the other a bush. Unless you are handy with building a trellis or setting in tall poles for support, it is best to plant the bush variety. (The seeds I planted from the bag of seeds I purchased at the San Ignacio market and planted are not yet tall enough to know if they are bush or vines). Farmer/author Deborah Harder recommends planting black-eyed peas in the summer to be eaten as tender pods before summer's end, then left to grow until the pods are crisp and dry and the seeds are developed and ready for harvest. Cultivate the soil, smooth over and plant the seeds about ¾ inches deep, approximately 2 inches apart and water each day until the first leaves appear in around 5 days, then thin plants to be 4 inches apart. Plants require minimal irrigation once they are up and growing.

Disease and insect control: Black-eyed peas are a hardy plant, resistant to disease and insects. Powdery mildew may appear on the leaves due to crowded plants and high humidity; to avoid, water plants only in the morning and weed around the plants and thin if necessary to allow air to circulate. If aphids appear it is recommended to blast them off with your garden hose. Diluted neem oil or organic insecticide soap may be used to avert leaf hoppers. To avoid root knot nematodes be sure to rotate crops from harvest to harvest. The strong scent of basil planted close by will also repel many insects.

To harvest: While you are waiting 100 days for the pea pods to be ready to harvest, you can enjoy some of the tender leaves or some small green pods steamed or stir fried. The peas are ready for harvest when the pods are dry and brittle. Remove the peas and allow to dry completely then dry and store in a glass jar out of the rays of the sun or store in a container in your freezer.

Health benefits: Black-eyed peas are nutrient dense. They are a good source of folate, thiamine, iron, magnesium, manganese, phosphorous, zinc and fiber. The plants enrich the soil they are planted in.

Recipe: Black-eyed peas are adaptable to many bean recipes. One of the all-time favorite recipes is Hoppin' John, which has become part of the New Years day celebration for some black cultures to welcome good luck in the new year. There are many recipes for Hoppin' John. Here is one of them: You can be creative with the ingredients.

Hoppin' John

2 cups dried black-eyed peas sorted and rinsed

6 cups water, plus a cup or so more as needed (you can use 5 cups if you are not adding rice)

½ tsp. dried oregano or 1 tsp. minced fresh oregano

½ tsp. thyme of 1 tsp. minced fresh thyme

1 bay leaf

1 cup diced onion

2 cloves minced garlic

1 cup diced tomatoes

½ cup chopped green pepper

1 cup sliced okra (optional)

1 cup brown rice (optional)

1 shredded cup fresh greens (chaya, kale, bok choy)

salt, pepper and hot sauce to taste

Place all ingredients in a large pot, bring to a boil, cover, reduce heat and cook for about 40 minutes, or until the black-eyed peas are soft. Add water and stir as needed to prevent ingredients from sticking to the bottom of the pot.

Black-eyed peas produce an abundance of pink, purple, white and yellow flowers. They are favorites of the bees who collect nectar and make honey.

Black-eyed peas are easy to sprout. Place 1 cup of peas in a glass jar rinse well and drain, then add 2 cups of water and allow to soak overnight. The next morning rinse and drain the peas and place the jar in a cool as possible dark space (not your refrigerator). In about two days tiny sprouts will appear. By day three, the sprouts will be ready to enjoy in salads, sandwiches etc. They can then be placed in your fridge and will be fine to eat for about one week.