Whippoorwill Southern Pea (Vigna unguiculata) Heirloom Seeds

Southern peas (black-eyed peas, cowpeas) deserve to be grown more, they make such tough plants that produce an abundance of tasty food. This was the highest-yielding variety for me in my Zone 6 conditions, despite being able to handle much hotter and dryer conditions. Plants are bushy with only a few viney ones and produce pods that are easy to harvest. It produces over a long period and doesn’t die back after the first flush of pods, like some varieties. The flavor of the cooked seeds is a little earthy and very pleasant, distinct from a standard “black-eyed pea”. This variety was grown by Thomas Jefferson at Monticello and has a long history among the enslaved peoples of the Southern US, being brought over with them from Africa. Southern pea pods are best picked when seeds are filled out and pods soften but before they turn brown or dry. Squeeze out the seeds or invest in a pea sheller to get the job done quick! Cook for 20 minutes in just a little water and serve with butter. 72 days from sowing to harvest and bears until frost. Seeds produced in Morgantown, WV. Germination 92% 11/22/2023.