California African (Blackeye) Pea
Vigna unguiculata
Seeds per pack ~ 100
Origins and History
The California Blackeye Pea, also known as California Blackeye No. 5, is a cultivated heirloom variety of Vigna unguiculata, a species with deep African origins. Black-eyed peas were carried to the Americas through the transatlantic trade and became a staple crop in Southern U.S. foodways. The California strain was developed in the early to mid-20th century by plant breeders in California’s Central Valley seeking a high-yielding, heat-tolerant, and uniform pea for commercial dry bean production. It retains the rich legacy of African-diasporic cuisine while offering improved field performance, becoming the standard for black-eyed pea production across much of the American West and South.
Appearance and Characteristics
The California Blackeye Pea plant is a vigorous, semi-bushy annual reaching 18–24 inches tall, with trifoliate leaves and slender green pods that mature to a straw color. Each pod contains 6–10 plump, cream-colored seeds marked with a distinct black “eye” where they attach to the pod. The beans have a smooth texture and hold their shape well when cooked. Plants are tolerant of heat and drought, making them well-suited for dryland or low-input farming systems.
Culinary Uses
California Blackeye Peas are prized for their mild, earthy flavor and creamy texture. They are essential in traditional Southern dishes such as Hoppin’ John, stewed peas with smoked meats, and salads. When combined with rice or grains, they provide a complete plant-based protein. The peas can be cooked fresh, dried, or even sprouted. Because of their firm texture, they also perform well in canning and freezing.
Growing Tips
Blackeye peas thrive in warm climates and are best suited for USDA Hardiness Zones 7 through 10. They require full sun and well-drained, moderately fertile soil with a pH of 6.0–7.5. Direct-sow seeds after the last frost when soil temperatures are above 65 °F. Sow seeds 1 to 1½ inches deep and 3–4 inches apart, in rows 18–24 inches apart. Avoid over-fertilization with nitrogen, as this can lead to excessive vine growth and fewer pods. Like other legumes, black-eyed peas fix atmospheric nitrogen through root nodules, enriching the soil for future crops.
Dates to Maturity
California Blackeye Peas typically mature in 75–90 days, depending on growing conditions. Pods can be harvested young for fresh use or allowed to dry fully on the vine for storage and seed saving.
Harvesting Guidance
For fresh shelling, harvest when pods are still green but plump. For dry beans, wait until the pods turn tan and rattle slightly when shaken. Pull plants or pick pods early in the morning when dew is present to minimize shattering. After harvest, allow pods to dry completely in a well-ventilated area before shelling and storing the beans. Dried peas should be kept in airtight containers in a cool, dry place. Properly stored, they will retain their quality for up to a year and provide excellent seed for next season’s planting.
Botanical Origins of Vigna unguiculata
Vigna unguiculata, commonly known as cowpea, black-eyed pea, or southern pea, is a species of legume that originated in sub-Saharan Africa. Its wild relatives are native to tropical regions of West Africa, where the plant evolved in dry savanna ecosystems characterized by seasonal rainfall and poor soils. Genetic and archaeological evidence points to the Sahel region—spanning modern-day Niger, Nigeria, and Burkina Faso—as the primary center of domestication. This region’s fluctuating climate favored plants that could tolerate drought, leading to the selection of early cowpea types adapted to marginal soils and variable moisture. The species’ genetic diversity is greatest in Africa, supporting its identification as the evolutionary cradle of the crop.
History of Domestication
Domestication of Vigna unguiculata likely began more than 3,000 years ago, when early African farmers began selecting plants with larger seeds, less pod shattering, and improved taste. These cultivated forms were closely associated with the rise of settled agriculture in West African communities that also grew millet and sorghum. Archaeobotanical finds from central Ghana and the Niger River basin confirm cowpea’s early presence in African farming systems. Its rapid domestication was driven by its multipurpose utility—as a source of protein-rich seeds, edible leaves, and soil-enriching green manure.
Spread and Diversification
From West Africa, domesticated cowpea spread along ancient trade routes both within Africa and beyond. It moved eastward into Ethiopia and down into southern Africa, where it diversified under local growing conditions and cultural preferences. Through trans-Saharan trade and contact with the Mediterranean world, Vigna unguiculata reached India by around 2,000 years ago, and later spread to Southeast Asia. The species was introduced to the Americas in the 16th–17th centuries via the transatlantic slave trade, where enslaved Africans carried seeds and culinary traditions that became embedded in Southern U.S. food culture. In the Americas, cowpea adapted to new environments and diversified into varieties such as the black-eyed pea, clay, cream, and crowder types. Today, it is a global crop cultivated across tropical and subtropical regions, valued for its resilience, nitrogen-fixing ability, and central role in food security.
