Pigeon Pea (Cajanus cajan)

Family: Fabaceae | Edibility: Choice Edible (4/5)

A woody shrub that reaches only up to 4 m high upon maturity, Pigeon Pea or Cajanus cajan is grown in the tropics and subtropics for various uses. It is short-lived and believed to be one of the earliest of cultivated plants. It has deep tap roots hence it can tolerate drought and poor soil conditions. Edible parts of pigeon pea are the seeds, seedpods, leaves, and young shoots. Pigeon pea is as well known for its medicinal uses.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves, Shoots

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

flavourful. — Very young seeds can be cooked and eaten like peas, going well in rice dishes.; Mature seeds are dried and added to soups and stews.; Small but flavourful.; The seed may be used instead of soya bean to make tempeh or tofu, and can also be sprouted and eaten when about 25mm long.

Habitat & North American Range

Not known in a truly wild situation. It is , however, sometimes found in grassy habitats in savannahs, shrubland and waste land. (Zone 9)