A warm-season annual legume domesticated in sub-Saharan Africa (GBIF) and now grown throughout the warm world, cowpea is the black-eyed pea, southern pea, and cowpea of countless kitchens — a protein-rich African staple grown for both its young leaves and its seeds. The bushy or twining plants carry trifoliate leaves, pale lilac-to-white pea flowers, and long slender pods packed with seeds (often the familiar pale seed with a black eye). HONEST CLIMATE NOTE: this is a FROST-TENDER, warm-season ANNUAL for full sun. It is notably drought-tolerant and thrives in heat and poor soil, fixing its own nitrogen from the air, so it does not want rich nitrogen feeding — too much nitrogen gives you leaves instead of pods. Sow it after the last frost once the soil is warm and let it run through a long, hot summer; outside the tropics it is grown purely as a summer annual. The dried seeds are cooked like any bean and the young leaves are eaten as a cooked green. It is bee-pollinated but largely self-pollinating, so a single plant still sets a crop.

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