California Black Eyed Pea Seeds

California Black-eyed Peas, scientifically named Vigna unguiculata and belonging to the legume family Fabaceae, are renowned for their nitrogen-fixing ability, which enhances soil health. These peas are a staple in Southern cooking, cherished for their earthy taste and nutritional value. Packed with fiber, protein, folate, and vitamin A, they are a versatile ingredient in various dishes, from salads to stews.

Cultivating California Black-eyed Peas is relatively simple; they flourish in warm climates with temperatures ranging from 70-85°F. Plant them in full sun for optimal growth, in well-drained sandy loam soil with a pH level between 5.8 and 6.5. While drought-resistant once established, regular watering is necessary during germination and early growth. Sow seeds directly into the ground after the last frost, spacing them 2-3 inches apart in rows 18-24 inches apart.

Harvesting typically takes place 60-90 days after planting; fully filled pods can be picked fresh or left to dry for storage. Fresh peas can be blanched and frozen, while dried ones should be stored in a cool, dark place. Whether incorporated into traditional dishes like Hoppin' John or simply boiled and seasoned, California Black-eyed Peas add nutrition and flavor to any meal.