by Kathleen Richardson

Created on: September 19, 2008

Black-eyed peas originated in West Africa. They were transported to the West Indies along with slaves as early as 1674. Originally used to feed livestock, they were ignored as food for human until slaves began consuming them, and soon black-eyed peas were an important part of their daily diet. Transplanted to the America from the West Indies, black-eyed peas are found mostly in southern states.

Black-eyed peas, also known as cowpeas, are actually a member of the bean family. The off-white color and black spot of black-eyed peas make them easily recognizable. They do best planted directly in a garden rather than transplanting seedlings. Pick a location with all day sun and a rich, well-drained soil. As a matter of fact, like okra, corn, asparagus and pumpkin, black-eyed peas are a hearty, drought-resistant crop. Low rainfall won't hurt them, but watering them during dry times will help them to thrive.

Black-eyed peas also do poorly in the least bit of cold, so wait for the last frost to pass and make sure the soil is warm - 65-degrees Fahrenheit or better . Before planting your seeds, turn over the soil to a depth of 6-12 inches, working in a small amount of compost. Set aside a bucketful of the prepared soil for covering the seeds.

Dig your rows with a long stick or the end of a hoe, dragging an end in the soil in a straight line, going only about 1/2-inch deep, with rows 3-feet apart. Set out one seed every two inches. Now sprinkle the soil from the bucket on top of the seeds and gently pack it down. Water carefully, close to and on either side of the seed rows. Once the seedlings appear in seven to 10 days, thin them out so that the remaining plants are 2-3 inches apart. Continue to water on occasion, if rainfall is low, by soaking the ground surrounding the plants. Avoid spraying the plants since water lingering on the leaves can cause fungus disease.

When choosing fertilizer to use throughout the growing season, choose one with no or low nitrogen. Legume plants add high amounts of nitrogen to the soil which is why they are a good crop for gardens that test low in nitrogen. Also use care in choosing an insecticide since pollinators such as bees are particularly attracted to this crop. For those gardeners who dread weeding gardens, this is not a problem with black-eyed pea. The plants provide a thick ground cover that chokes any weeds which manage to break through the soil.

Harvest can begin In seventy to 110 days. Very young, tender leaves can be used in salads. Picked early black-eyed peas can be cooked in the pod, for example, in stir-frys. The longer these beans remain on the plant, the tougher and stringier the pod gets. That's when it's time to remove the peas and cook them without the pod. Pods left longest on the plants will eventually dry, and the peas can be removed. When stored carefully, the late-season peas can be used throughout the upcoming year, until the time the next crop is harvested.

According to one source, black-eyed peas have been "cultivated since pre-historic times in China and India." Today they are grown and used quite commonly in Africa, Asia and the southern United States. Combined with rice, black-eyed peas provide a low-fat source of protein and are an excellent nutritional substitute for meats. The good news for the lactose-intolerant is that one-cup of black-eyed peas contains 211 mg calcium.

For up-to-date information on the storage and cooking of black-eyed peas, go to http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-PeasBl ack-eyedDry.pdf

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