Piegon Pea Seeds (Cajanus Cajan)
The pigeon pea (Cajanus cajan), whose cultivation can be traced back more than 3,500 years, is known by a variety of names: Congo pea, Angola pea, red gram -- postmarks of its travels as it spread from eastern India to Africa and the Middle East. In Barbados, it was used to feed pigeons.
Midsummer is when the yellow-red flowers appear, attracting flocks of hummingbirds. Soon after, clusters of fuzzy twisted pods appear, packed with brown speckled seeds that can be eaten fresh when green, when they most resemble peas.
Dried, pigeon peas are a main ingredient in Indian dals, Caribbean and African rice dishes, soups and stews. They are sometimes paired with green mango and fresh coconut. As beans, they need to be soaked and cooked for an hour or two. The taste is nutty and the texture crisp -- a vegan’s bacon, say some.
When they’re dry, you boil them longer.
Height : 4' - 15'
Spacing : 36" - 60"
Sun Light : > 6 hours to Full
Water : Average
Growing Period : Flowering 120-150 days and seed maturity in 250 days
Sowing : Sow seeds 1" deep
Soak Seeds : Overnight
Size : Pod 2" - 4", Bean 1/4"
Color : Green to Purple or Dark Brown
Use : Excellent for cook
Qty : >