Big Red Ripper African (Southern) Pea

Vigna unguiculata

Seeds per pack ~ 40

Germination: 92%  Nov 2024 Packed for 2025

Origins and History
The Big Red Ripper African (Southern) Pea (Vigna unguiculata), also known as a cowpea, is a traditional heirloom variety with deep roots in African agriculture, carried to the Americas through the transatlantic slave trade. Over centuries, it became a cornerstone crop in the Southern United States, prized for its ability to thrive in hot, dry conditions and poor soils. This variety reflects both African farming heritage and Southern food traditions, sustaining generations with its resilience and nutritional value.

Appearance and Characteristics
Big Red Ripper peas grow on vigorous, trailing or semi-vining plants that produce abundant pods. The pods are long and slightly curved, maturing to contain large, deep-red seeds with a smooth texture. The plants are drought-tolerant, heat-loving, and adapted to a wide range of soil types. Their dense foliage helps shade the soil, suppress weeds, and protect developing pods from excessive sun.

Culinary Uses
This variety is celebrated for its rich, earthy flavor and meaty texture. The fresh green pods can be enjoyed as snaps when young, while the mature seeds are traditionally shelled and cooked in classic Southern dishes such as hoppin’ john, stews, soups, and slow-simmered pot meals. They are equally delicious boiled with herbs, smoked meats, or vegetables, and they hold up well in freezing or canning for year-round enjoyment.

Growing Tips with Vegetation Zones and Sow Depth
Big Red Ripper peas grow best in USDA Zones 7–10 but can be cultivated as an annual in cooler climates. They prefer full sun and well-drained soil, though they tolerate sandy and less fertile ground. Direct sow seeds outdoors after the danger of frost has passed and soil temperatures reach at least 65°F. Plant seeds 1 inch deep, spacing them 4–6 inches apart in rows 24–36 inches apart. Avoid over-fertilizing with nitrogen to prevent excessive vine growth at the expense of pods.

Harvesting Guidance
For fresh “snap” peas, harvest the pods while still tender and before seeds swell fully. For shelling peas, wait until the pods are plump and the seeds have reached full size but are not yet dry. To store as dry peas, allow pods to mature and dry completely on the vine before picking. Once harvested, shell and store the dry peas in airtight containers in a cool, dark place for long-term use. Regular picking of fresh pods encourages continued production throughout the growing season.