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The black-eyed pea or black-eyed bean [2] is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea. The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot.
Black-eyed pea, a common name used for the unguiculata cultivar group, describes the presence of a distinctive black spot at the hilum of the seed. Black-eyed peas were first introduced to the southern states in the United States and some early varieties had peas squashed closely together in their pods, leading to the other common names of ...
Infestation of plants starts from germination through to harvest, and they can destroy an entire crop in early stage. [16] Black bean aphids are a serious pest to broad beans and other beans. Common hosts for this pest are fathen, thistle and dock. Pea weevil and bean weevil damage leaf margins leaving characteristics semi-circular notches.
If you want to make fresh beans but not cook the whole bag, this handy calculator says 4 1/2 ounces of dried, uncooked peas equals one can of 15-ounce peas. Cans or even frozen black-eyed peas are ...
Americans eat black-eyed peas for New Year's to bring about good fortune in the coming year. But that's the short answer. The long one involves a shared family tradition that celebrates the legume ...
It took Texas to make America swallow the idea of lucky New Year’s black-eyed peas. More than 85 years ago, in 1937, an East Texas promoter put the first national marketing campaign behind what ...
Many crop plants are known as peas, particularly . Pisum sativum. pea; marrowfat peas; snap pea; snow pea; split pea; and: chickpea, Cicer arietinum; cowpea, Vigna ...
Pod 'Blue Schokker' Field pea plant in bloom. The field pea is a type of pea sometimes called P. sativum subsp. arvense (L.) Asch. It is also known as dun (grey-brown) pea, Kapucijner pea, or Austrian winter pea, and is one of the oldest domesticated crops, cultivated for at least 7,000 years.