Dixie Lee pea | |
---|---|
Species | Vigna unguiculata ( L.) Walp. |
Cultivar group | 'Unguiculata' |
Cultivar | Crowder type |
Marketing names | Dixielee Pea [1] and Dixie-lee pea [2] |
Origin | North Carolina |
The Dixie Lee Pea is an heirloom variety of cowpea popular in the Carolinas, although prevalent throughout most of the American south. [3]
The centre of diversity of the cultivated cowpea is West Africa, leading an early consensus that this is the likely centre of origin and place of early domestication. [4] Charred remains of cowpeas have been found in rock shelters located in Central Ghana dating to the 2nd millennium BCE. [5] By the 17th century cowpeas began to be cultivated in the New World via the Trans-Atlantic slave trade, being used as slave food and provisions. [6] [4]
The origin of the word Dixie is unknown but since its first use in 1859; it has referred to someone from the South, akin to the use of Yankee in the North. [7] Like the name implies and similar to that of the history of the Iron and Clay pea it was a popular variety in the Confederate states of America. [8] After the Civil War Dixie Lee peas kept many southerners from starving to death, prior to which cowpeas were solely reserved as livestock feed and slave food. [9] [10]
They prefer to grow in light sandy soils. [1] They are harvested from June in North Carolina. [11]
They are mainly grown for their medium-sized, edible bean. [12] The pod is green in colour, [12] slender and can be up to 7 inches long. [13] When cooked the peas turn brown, [14] and are very sweet to the taste. They can be used in various recipes including with ham hock and onions, [1] [15] or on the barbeque. [13]
Dixie Lee pea | |
---|---|
Species | Vigna unguiculata ( L.) Walp. |
Cultivar group | 'Unguiculata' |
Cultivar | Crowder type |
Marketing names | Dixielee Pea [1] and Dixie-lee pea [2] |
Origin | North Carolina |
The Dixie Lee Pea is an heirloom variety of cowpea popular in the Carolinas, although prevalent throughout most of the American south. [3]
The centre of diversity of the cultivated cowpea is West Africa, leading an early consensus that this is the likely centre of origin and place of early domestication. [4] Charred remains of cowpeas have been found in rock shelters located in Central Ghana dating to the 2nd millennium BCE. [5] By the 17th century cowpeas began to be cultivated in the New World via the Trans-Atlantic slave trade, being used as slave food and provisions. [6] [4]
The origin of the word Dixie is unknown but since its first use in 1859; it has referred to someone from the South, akin to the use of Yankee in the North. [7] Like the name implies and similar to that of the history of the Iron and Clay pea it was a popular variety in the Confederate states of America. [8] After the Civil War Dixie Lee peas kept many southerners from starving to death, prior to which cowpeas were solely reserved as livestock feed and slave food. [9] [10]
They prefer to grow in light sandy soils. [1] They are harvested from June in North Carolina. [11]
They are mainly grown for their medium-sized, edible bean. [12] The pod is green in colour, [12] slender and can be up to 7 inches long. [13] When cooked the peas turn brown, [14] and are very sweet to the taste. They can be used in various recipes including with ham hock and onions, [1] [15] or on the barbeque. [13]