Dixie Lee pea
| 'Dixie Lee Pea' | |
|---|---|
| Hybrid parentage | Vigna unguiculata |
| Origin | North Carolina |
The Dixie Lee Pea (also known as Dixielee Pea,[1]) is a cultivar of the cowpea, grown around the world for its medium-sized, edible bean.[2] The pod is green in colour,[2] slender and it can be up to 7 inches long.[3]
They prefer to grow in light sandy soils.[1] They are harvested from June in North Carolina.[4]
When cooked the peas turn brown,[5] and are very sweet to the taste. They can be used in various recipes including with Ham hock and onions,[1][6] or on the barbeque.[3]
See also
References
- ^ a b c Nancy Jackson Pleitt Fenner Descendants of Thomas William Holland and Milley Boyett, p. 400, at Google Books
- ^ a b Douglas C. Sanders (1997-09-01). "Southern Peas". North Carolina State University. Retrieved 2011-06-26.
- ^ a b Sandra A. Gutierrez Beans and Field Peas: a Savor the South® cookbook, p. 49, at Google Books
- ^ Stephen, Paul (8 July 2013). "A field guide to field peas". starnewsonline.com. Retrieved 2 February 2017.
- ^ Susan Slack (2009-09-28). "Farmer's Market Report: Dixie Lee Peas". Retrieved 2011-06-26.
- ^ Fred Thompson Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate, p. 219, at Google Books