Mayo Speckled Southern Pea
Mayo Speckled Southern Pea
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$4.25 USD
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Mayo Speckled
Southern Pea (Cowpea)
Southern Pea (Cowpea)
80 days — The plants are vigorous and lush. Pods can be eaten fresh like green beans at about 70 days, shelled closely thereafter, and harvested at the dry stage in 90 to 120 days. The pods contain a dozen or more small, mottled, tan to brown peas. Very prolific.
Although it originally was from the homeland of the Mayo Indians in Mexico (from Southern Sonora to northern Sinaloa at the confluence of the Mayo and Fuerte rivers), it is one of the few cowpeas (Southern peas) that does beautifully on our farm in the Pacific Northwest. In spite their origin, 'Mayo Speckled' performs perfectly in our climate. Each 0.5 ounce contains approximately 90 seeds.
Planting Instructions:
Loosen the soil in a location that receives at least 6 to 8 hours of full sunlight per day. Add compost or fertilizer before planting and not after.
Sow seeds directly outdoors as soon as soil temperatures reach 70F. Optimal germination occurs between 75 to 95F. Plant ½ to one inch deep, 1 to 2 seeds every two inches. Keep moist until germination. Thin to one plant every 3 to 6 inches in rows spaced 24 to 36 inches apart. Irrigation is normally not necessary as they are renowned for their ability to grow under harsh conditions. For improved germination of hard seed, soak in warm water for four hours just prior to sowing.
Sow seeds directly outdoors as soon as soil temperatures reach 70F. Optimal germination occurs between 75 to 95F. Plant ½ to one inch deep, 1 to 2 seeds every two inches. Keep moist until germination. Thin to one plant every 3 to 6 inches in rows spaced 24 to 36 inches apart. Irrigation is normally not necessary as they are renowned for their ability to grow under harsh conditions. For improved germination of hard seed, soak in warm water for four hours just prior to sowing.
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