Pinkeye Purple Hull African Pea

Vigna unguiculata

Seeds per pack ~50

Germination: 85% Jul 2024 (Packed for 2025)

The Southern pea, also known as the cowpea or field pea, is a warm-season legume that is popular in the southern United States and various other regions around the world. One particular variety of the Southern pea is the "Purple Hull" pea. 

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.

Appearance: The Purple Hull pea gets its name from the distinctive purple coloration of its hull or pod. The pea inside the pod is typically pale green or light beige. The peas themselves are small and round, with a somewhat flattened shape.

Plant Characteristics: The Purple Hull pea is a bushy, low-growing plant that reaches a height of about 2 to 3 feet (60 to 90 cm). It produces clusters of attractive, lavender-colored flowers before developing pods.

Growing Season: Purple Hull peas are well-suited for warm climates and are typically grown as a summer crop. They thrive in full sun and require well-drained soil.

Culinary Uses: Purple Hull peas are valued for their tender and flavorful peas. They are commonly used in various southern dishes, such as succotash, stews, soups, and as a side dish. The peas are often shelled before cooking, and the purple hulls discarded, although some people do cook them together for added flavor. Nutritional Value: Like other legumes, Purple Hull peas are a good source of protein, fiber, vitamins, and minerals. They are particularly rich in folate, iron, and potassium. Additionally, they are low in fat, making them a healthy addition to a balanced diet.

Culinary Preparation: Purple Hull peas can be cooked in a variety of ways, such as boiling, steaming, or sautéing. They are commonly seasoned with ingredients like bacon, ham, onions, and spices to enhance their flavor. They can also be canned or frozen for long-term storage.

Regional Importance: Purple Hull peas are a staple in southern cuisine, especially in states like Mississippi, Louisiana, and Texas. They are often served as a traditional side dish at barbecues, family gatherings, and holiday meals. Varieties: There are several different varieties of Southern peas, including the Black-eyed pea, Crowder pea, and Cream pea. Each has its own unique flavor and appearance, but the Purple Hull pea is known for its striking purple pods.

In summary, the Purple Hull Southern pea is a beloved legume in the southern United States, known for its distinctive purple pods and flavorful, tender peas. It plays a significant role in southern culinary traditions and is cherished for its delicious and nutritious qualities.

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.