Black-eyed peas (Vigna unguiculata) are a heat-loving legume widely celebrated for their nutritional value and culinary versatility. These plants, often called cowpeas or Southern peas, produce edible components at various stages, from tender leaves to fully mature, dried seeds. The exact moment to pick black-eyed peas is determined entirely by the intended use, requiring growers to observe specific visual cues on the pod rather than following a calendar date.
The Black Eyed Pea Growing Cycle
Black-eyed peas require long, warm summers and thrive in temperatures too hot for many other garden vegetables. The time from planting to the first harvest typically spans 60 to 90 days, depending on the variety and local climate. Once producing, the plant enters an extended harvest period known as indeterminate growth, meaning new flowers and pods continue to develop throughout the season. This pattern requires the grower to make multiple passes to collect pods as they mature. Bush varieties produce their crop more uniformly, while vining types bear fruit continuously until the first frost.
Harvesting for Fresh Eating
For fresh eating, the pods are picked in two distinct stages: as “snaps” or as “shellies.” Harvesting for snaps means picking the entire pod, much like a green bean, when it is still bright green, tender, and generally around three to four inches long. These young pods should snap cleanly when bent, indicating their suitability for cooking and eating whole. Picking at this early stage helps stimulate the plant to produce more flowers and subsequent pods.
The second fresh stage, known as shellies, involves harvesting the pods once the peas inside have fully plumped up, but before the pod begins to dry out. The pod’s color transitions from a deep green to a paler green or yellowish hue, and the individual peas should be visibly bulging beneath the skin. When picking shellies, gently twist the pod from the vine, taking care not to damage adjacent flowers or developing pods. Peas harvested at this stage are shelled and cooked immediately, offering a creamy texture and sweet flavor distinct from their dried counterparts.
Harvesting for Dried Beans
To harvest black-eyed peas for long-term storage as dried beans, the pods must be left on the vine until they reach full maturity and dry completely. This process typically takes 80 to 100 days from planting, as the pods transition from green to straw-yellow, and finally to a brittle, light tan or brown color. The seed’s moisture content must drop significantly while still attached to the plant to ensure proper curing. A truly dry pod will be papery to the touch, and the peas inside should rattle when shaken.
It is important to complete the dry harvest before the arrival of heavy rain or frost, both of which can ruin the dried crop. If a late-season frost is imminent, the entire plant can be pulled and hung upside down in a sheltered, dry location to finish the drying process. The fully mature seeds inside the brittle pods will be firm and hard, having developed the dense starch necessary for long-term preservation. Since the plant produces pods continuously, the dry harvest occurs in multiple rounds, focusing only on the pods that have achieved maximum dryness.
Post-Harvest Handling and Storage
Once fresh black-eyed peas are picked, they are highly perishable and must be either shelled and cooked immediately or refrigerated to maintain quality. Freshly shelled peas can be blanched and frozen for extended storage, which preserves their texture and flavor for several months.
For the dry harvest, the pods are shelled, and the hard peas are spread out in a single layer on a screen or tray in a well-ventilated area for a final curing. This air-drying period, lasting several days, ensures any residual moisture has evaporated from the seed, preventing mold or mildew. Once the peas are completely hard and dry, they should be transferred to an airtight container and stored in a cool, dark, and dry location. When properly cured and stored, dried black-eyed peas will maintain their quality for at least one year.