Black-Eyed Pea (Vigna unguiculata unguiculata)

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

Vigna unguiculata subsp. unguiculata, or commonly known as Black-Eyed Pea, is a subspecies of cowpea often cultivated for its edible seeds. It is an annual climbing plant growing up to 4 m in length with straight firm pods. The leaves have three leaflets. Flowers which are white, yellow or blue and large occur often in pairs on the end of long flowering shoots. The seeds are white with a black/dark spot.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves

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

Flavor & Culinary Uses

Seed - cooked. They can be eaten whilst still green or allowed to dry. The immature seeds are used as a vegetable - they can be steamed, boiled, stir-fried etc. — They can be eaten whilst still green or allowed to dry.; The immature seeds are used as a vegetable - they can be steamed, boiled, stir-fried etc.; Mature seeds are added to soups and stews, ground into a powder and used with cereal flour for making cakes, bread etc, or fermented into dosa.; The seeds can also be sprouted and then eaten raw or cooked in stir-fries etc.

Habitat & North American Range

Not known. (Zone 10)