Botanical Name: Cajanus cajan
Some other names: Red gram, No-eye pea, Congo pea, Angola pea
How to grow it:
Pigeon pea is a nitrogen fixing, perennial bush to about 3-4m that is beyond hardy and can be planted where very few plants will grow. It prefers full sun and is drought tolerant but may succumb to frost. It is grown throughout the sub-tropical world for food, animal fodder, and soil improvement.
Generally it’s grown for it’s seed, but young shoots and leaves are also edible.
Propogation is usually via seed which is easily collected from the dried pods on the bush.
Would grow well in pots, but is better suited to the ground in out-of the way places or on the ages of garden beds where it can be chopped down for mulch or prove a windbreak.
No need to fertilise specifically it basically grows well without any help whatsoever.
Nutrition:
Pigeon peas are particularly high in vitamins A, C potassium and protein, but have solid levels of many nutrients making them a valuable addition to your diet.
Medicinally they are good for high blood pressure, general heart health, your immune system and inflammation.
Using it in the kitchen:
Dried peas can be used like any other pulse in the kitchen and once hulled are known as toor daal in Indian cuisine. I find them better in combination with other pulses as they are a little lacking in flavour. There are many, many uses in cooking in many cultures around the world – especially in Africa and India.
The young leaves and shoots are also edible but are a bit fibrous and chewy for my liking.
Other info:
One of the main reasons for growing chickpea is for chop and drop mulching – the plants seems to tolerate any level of chopping back for a nitrogen rich mulch for your garden. Being leguminous they get nitrogen from the air which has long term benefits for your garden.
Also makes good fodder for your animals
Pigeon pea is an excellent survival plant for it’s hardiness, high nutrition and general well being of your garden.
