Cowpea, Grey Speckled

Vigna unguiculata

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The first evidence of domesticated cowpeas was found in central Ghana at an archaeological site that dates back 4,000 years. Across Africa, cowpeas are a main source of protein for people and livestock. Cowpeas traveled with enslaved Africans to the Americas during the Transatlantic Slave Trade. They have become a staple of Southern cuisine in the U.S.

The Grey Speckled Cowpea or Grey Speckled Palypye originated out of a market in Palapye, Botswana. This variety of cowpea actually thrives in cool, wet climates. Both the seeds (beans) and leaves of this plant have been used in cooking, due to their richness in vitamins, minerals and protein.

Though cowpeas haven't really become all the rage in the Intermountain West, we believe it's high time! They're excellent nitrogen fixers, and they can be eaten at several stages. In the "green bean" stage they're delicious and a more crisp than Phaseolus beans. In the "green" stage, you can shell them and eat the peas like fresh favas without that pesky additional husk. Or, you can let the pods dry completely on the plant and harvest for storage, to be cooked like other dry beans.

Seeds grown by Winnower Farm in Dry Creek, ID.

40 Seeds

Directions: Direct seed after danger of frost has passed.