Peanuts are a significant agricultural commodity in South Carolina. The term “peanut season” generally refers to the period spanning the crop’s final growth stages, the harvest, and the subsequent availability of the freshest product for consumers. This annual cycle is strongly tied to the production of the popular southern snack, the boiled peanut. The season is defined by a precise agricultural timeline that dictates when the legume is pulled from the ground and prepared for market.
The Peanut Growing Cycle Timeline
The cycle begins with planting, which typically occurs in the late spring after the threat of frost has passed and soil temperatures are consistently warm. Farmers in the Coastal Plain region usually plant between April and the end of May, while the Piedmont region plants from May to late June. The ideal time for planting is often considered to be the first week of May to ensure a full growing period before the season cools.
The peanut plant, a tropical legume, requires a relatively long and warm growing season, demanding 140 to 150 frost-free days to reach full maturity. After flowering, the plant exhibits a unique growth habit where a structure called a “peg” grows down from the flower into the soil. This peg tip, which contains the embryo, then develops into the peanut pod underground, which is a process known as pegging.
The entire growing period lasts approximately four to five months, depending on the specific cultivar planted. The harvest window, which signals the traditional “peanut season,” usually commences in late September and extends through October. Green, boiling peanuts often mature earlier, around 90 to 110 days after planting, allowing for an initial harvest of the fresh product.
Harvesting involves a two-step process: first, a digger lifts the plants from the soil, shakes off the dirt, and inverts them into rows called windrows. The peanuts are then left in these windrows for two to three days to cure or dry in the field, reducing their moisture content. Finally, a combine separates the dried pods from the vines, completing the farmer’s harvest.
Geographic Concentration and Cultivar Types
Peanut cultivation is concentrated in the state’s warmer, sandy-soiled regions, particularly the Coastal Plain, Lowcountry, and Pee Dee areas. The counties of Orangeburg and Calhoun are noted as the most prolific peanut-producing areas in the state. This focus places South Carolina within the broader Virginia-Carolina peanut-growing region.
The state’s farmers cultivate a few different market types, with the choice often depending on the intended use and market demand. Virginia-type peanuts, known for their large kernels, are a common crop and are often used for roasting and boiling. Runner-type peanuts, which have a prostrate growth habit, are also widely grown and are primarily destined for the production of peanut butter.
A smaller crop is the Valencia-type peanut, which is distinctive for its red seed coat and sweet flavor. These peanuts are particularly favored for use in boiled peanut preparations.
From Field to Table: Consumer Availability
The public often associates “peanut season” with the brief window of availability for freshly harvested, raw legumes used to make the state’s official snack. These are known as “green peanuts,” which are not yet fully dried and have a high moisture content. Green peanuts appear in September and October, immediately following the start of the harvest, and are highly prized by boiled peanut enthusiasts.
The ephemeral nature of green peanuts means they have a very limited shelf life and must be consumed or processed quickly. This short availability window is what drives the roadside stands, farmers’ markets, and local festivals that pop up throughout the fall season. Consumers enjoy the true flavor of the season by purchasing these raw, shelled peanuts for boiling at home or buying them hot and ready-to-eat.
In contrast, cured and dried peanuts are processed to reduce their moisture content for storage and are available year-round. These dried peanuts are used for roasting, making peanut butter, and are also sold as raw, in-shell peanuts for boiling. While dried peanuts can be boiled, the rich, fresh texture of the green peanut defines the state’s seasonal boiled peanut experience.