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]
^ abOgunkanmi, 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.
^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. S2CID41138930.