Once the pods had matured, they sprayed the entire field with Gramoxone (Paraquat)—a highly toxic chemical used to kill off the plants before harvest. Paraquat is not only dangerous to humans, it’s also harmful to animals and the environment. But here's the kicker: this process is completely legal.
After the plants were chemically terminated, they waited a few days for the pods to dry down. Then, the peas were harvested with a combine, sent to a canning plant, rehydrated (soaked in water), frozen, and eventually sold in stores as fresh peas.
I’ll be honest—I felt duped.
That experience is exactly why I started growing my own cowpeas. And I’ve learned over the years that growing them in the fall works way better than in the spring. There’s less disease pressure, the plants prefer the cooler weather, and I get a better harvest.
Here’s how I do it:
Most cowpeas take about 65 days to mature. If I plant them in August, I’ll start harvesting in late October. I can usually pick 3–4 times, and my season wraps up in mid to late November.
My Favorite Varieties:
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Zipper Cream – Easy to shell and super beginner-friendly. If you’re new to growing cowpeas, start here.
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Top Pick Pinkeye – Very productive and sets pods at the top of the plant, making it easy to harvest. Cooks with a clear broth.
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Dixie Lee – A darker pea that cooks up with a rich, nutty flavor and dark broth.
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Texas Creme 40 – A mild, creamy pea. Great texture and flavor for those who like a smoother taste.
