Fagiolino Dolico di Veneto Cowpea Seeds - (Vigna unguiculata)
- Seed Count:
- Approx 60 seeds per pack
- Days to Maturity:
- 65 days
- Days to Germination:
- 5-7 days @ 75-85F
- Plant Spacing:
- Light Preference:
- Full sun
- Soil Requirements:
- Well drained
- Heirloom, Non-Hybrid, Non-GMO seeds
Fagiolino Dolico di Veneto Cowpea - An Italian Original
In Italian, Fagiolino is small bean, dolichos means "bean-eye" or bean with an eye, di Veneto is "from Veneto". Therefore this is a small bean with an eye from the Veneto region.
Sweet, nutty flavor. Unusual growth habit: pods grow upright like antlers, which facilitates picking.
This very productive rare cowpea is in high demand and hard to find.
Harvest pods when very thin for use as a snap bean, larger for dried use.
Neither a standard pea nor a bean, the cowpea belongs to a subtropical group of legumes characterized by upright bushes that bear beautiful lilac or white blossoms. Indigenous to Africa, cowpeas have been used in agriculture since ancient times. The crop spread to Europe, India and Asia more than 2,000 years ago. In southern China, a form with slender pods (asparagus bean) was developed. Cowpeas were introduced to the Southern states during the period of slave trade. Looked down on by the Southern aristocracy, they were christened with the name cowpea because they were thought fit only for animals to eat. Today, cowpeas are cherished in many cultures and the most famous is the black-eyed pea.
From the soil to the seed to the food you eat - we'll help you grow your best garden!
I really like this bean. Didn't care for it much raw, but as a dried bean it had great flavor. A little pungent like a fava. Very good. I would grow it again.
Well, the best thing about these is the name, truly. When you are giving a garden tour and say fagiolino dolico di veneto, everyone is impressed. A strange bean that shoots upright in the air, this did pretty well in the garden, but was an attractant to all kinds of bugs. At first, I tried to eat them as green beans as someone had suggested, yuck! Don't be fooled, this is a soup bean. Worth growing just to say the name on garden tours...
We also did not care much for the snap bean stage with its gamey taste but did like the dried beans. The friend who brought the beans from Italy and shared them with us told us to watch the stages of the moon, that pod production towards the full moon would increase radically....sure enough, he was right....interesting to track.
Like most Crowder Peas or Cowpeas, the best flavored peas are to be had by harvesting yellowish pods and shelling the green, succulent seeds. Cooked rather briefly in salted water, a little butter, salt and pepper is all you need. Delicious, but not for the impatient; shelling takes some time. I've grown dozens of varieties and this one ranks very high in flavor.
I planted a 60 seed pack in May - about 30 miles South of Houston - in a 3 ft wide bed. I have harvested over 2 lbs of dried cowpeas so far and their are still green pods on the plant its Nov. The amount of biomass is amazing as the two adjacent beds are covered as well about 10 ft wide swath of cover. This is an exceptional, warm-season crop that I intend to use as fodder for my sheep next year and to inter-plant with my Early Riser Corn to keep weeds down and add Nitrogen. Thanks Terroir!