Hercules African (Southern) Pea
Vigna unguiculata
Seeds per pack ~50
Germination: 88% Nov 2024 Packed for 2025
This vegetable seems to have a different name in each section of the country. Southern peas are also called cowpeas, field peas, crowder peas, and black-eyed peas. Several varieties have historically been cultivated in Africa, and were transported to the Americas via the transatlantic slave trade, hence a new term, African Peas. By whatever name you call them, they’re an old favorite in the South. The Hercules Southern Pea has large, brown seeds with 8-9" pods held upright. This bushy plant with short runners is easy to shell.
The Hercules Southern Pea, is valued for its high protein content and adaptability to a range of soil conditions. This variety is distinguished by its robust growth habit, producing vigorous vines that yield a high quantity of pods. The peas themselves are typically cream-colored with a black "eye," where they attach to the pod.
Hercules Southern Peas are known for their disease resistance and drought tolerance, making them a popular choice in regions with hot and arid climates. They mature relatively quickly, contributing to their popularity among both commercial growers and home gardeners. In addition to their nutritional benefits, these peas are often used in crop rotation programs to improve soil fertility, as they have the ability to fix nitrogen from the air into the soil.
Origins and History
The Hercules African (Southern) Pea (Vigna unguiculata) is a traditional heirloom variety rooted in the agricultural heritage of the American South, with ancestral ties to West Africa. Brought to the Americas through the transatlantic slave trade, Southern peas—also known as cowpeas or field peas—became a cornerstone of African American foodways and Southern farming traditions. The Hercules variety is prized for its hardiness, ability to withstand heat and drought, and consistent productivity, making it a dependable crop for generations of farmers in challenging climates.
Appearance and Characteristics
Hercules peas grow on vigorous, bush-type plants that require minimal staking. The plants produce long, slightly curved pods filled with large, creamy-white seeds marked by a distinctive dark “eye.” This variety is known for its robust growth habit and resilience against common pests. The foliage is lush and green, and the pods mature evenly, making them suitable for both fresh shelling and dry storage.
Culinary Uses
A versatile kitchen staple, Hercules peas can be enjoyed fresh, dried, or frozen. When freshly shelled, they offer a mild, nutty flavor that pairs well with smoky seasonings, onions, and peppers. Traditionally featured in Southern dishes such as stewed peas with ham hock, Hoppin’ John, or vegetable succotash, they also adapt well to modern recipes like grain bowls and salads. Their hearty texture holds up well in long cooking, making them ideal for soups and slow-cooked meals.
Growing Tips (Vegetation Zones and Sow Depth)
Hercules peas thrive in warm climates, particularly USDA Zones 7–11, but can be grown in cooler zones during the summer season. They prefer full sun and well-drained soil, tolerating poor soils where other crops might struggle. Sow seeds directly outdoors after all danger of frost has passed, planting 1–1.5 inches deep and spacing them 3–4 inches apart in rows 18–24 inches apart. These heat-loving legumes require minimal fertilization and benefit from crop rotation to maintain soil health.
Harvesting Guidance
For fresh use, harvest pods when they are plump and the peas are fully formed but still tender. For dried peas, allow pods to mature fully on the plant until they turn tan or brown and rattle when shaken. Harvest in the morning once dew has dried to avoid mold, then shell and store peas in an airtight container in a cool, dry place. When properly stored, dried Hercules peas can keep for over a year without loss of flavor or quality.
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.
