In 1798 Jefferson wrote that the cowpea (also called crowder or field pea) "is very productive [and an] excellent food for man and beast." He also praised the species ability to improve the tilth and fertility of the soil. Cowpeas were sowed in the South Orchard at Monticello between 1806 and 1810.
Whippoorwill, a bush variety with short runners and purple flowers, was a popular cowpea in the nineteenth century. Hardy and resistant to drought, heat, and cool temperatures, cowpeas thrive in adverse conditions. Sow seed of this annual directly in the garden from mid-June to late July in rows at least 12" apart. Harvest fresh, when pods are yellow and plump with peas, or let dry on the vine for winter consumption. Cowpeas are a delicious southern vegetable when boiled for hours to create a savory gravy.
Approximately 25-30 seeds per pack.