Dixie Lee pea

The Dixie Lee Pea is an heirloom variety of cowpea popular in the Carolinas, although prevalent throughout most of the American south.[3]

Dixie Lee pea
SpeciesVigna unguiculata (L.) Walp.
Cultivar group'Unguiculata'
CultivarCrowder type
Marketing namesDixielee Pea[1] and Dixie-lee pea[2]
OriginNorth Carolina

History

Prelude

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]

Origin

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]

Cultivation

They prefer to grow in light sandy soils.[1] They are harvested from June in North Carolina.[11]

Culinary use

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]

See also

References
  1. Nancy Jackson Pleitt Fenner Descendants of Thomas William Holland and Milley Boyett, p. 400, at Google Books
  2. "A pea is a pea, or IS IT?".
  3. Yu, Kaila. "The Ultimate Guide to Dixie Lee Peas | NomList". Retrieved 2021-08-08.
  4. Ogunkanmi, L. A.; Taiwo, A.; Mogaji, O. L.; Awobodede, A.; Eziashi, E. E.; Ogundipe, O. T. (2005–2006). "Assessment of genetic diversity among cultivated cowpea (Vigna unguiculata L. Walp.) cultivars from a range of localities across West Africa using agronomic traits". Journal Sci. Res. Dev. 10: 111–118.
  5. D'Andrea; et al. (2007). "Early domesticated cowpea (Vigna unguiculata) from Central Ghana". Antiquity. 81 (313): 686–698. doi:10.1017/S0003598X00095661. S2CID 161301311.
  6. Perrino, P.; Laghetti, G.; Spagnoletti Zeuli, P. L.; Monti, L. M. (1993). "Diversification of cowpea in the Mediterranean and other centres of cultivation". Genetic Resources and Crop Evolution. 40 (3): 121–132. doi:10.1007/bf00051116. S2CID 41138930.
  7. "dixie | Origin and meaning of the name dixie by Online Etymology Dictionary". www.etymonline.com. Retrieved 2021-08-08.
  8. "Cowpeas please! The History and Importance of the Cowpea Plant - Dave's Garden". www.davesgarden.com. Retrieved 2021-08-08.
  9. Yu, Kaila. "The Ultimate Guide to Dixie Lee Peas | NomList". Retrieved 2021-08-08.
  10. "Beans and Field Peas | University of North Carolina Press ~ Sandra A. Gutierrez | Preview". flexpub.com. Retrieved 2021-08-08.
  11. Stephen, Paul (8 July 2013). "A field guide to field peas". starnewsonline.com. Retrieved 2 February 2017.
  12. Douglas C. Sanders (1997-09-01). "Southern Peas". North Carolina State University. Archived from the original on 2012-01-26. Retrieved 2011-06-26.
  13. Sandra A. Gutierrez Beans and Field Peas: a Savor the South® cookbook, p. 49, at Google Books
  14. Susan Slack (2009-09-28). "Farmer's Market Report: Dixie Lee Peas". Retrieved 2011-06-26.
  15. Fred Thompson Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate, p. 219, at Google Books
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