Black-eyed pea

From Wikipedia, the free encyclopedia Jump to: navigation, search "Black-eyed peas" redirects here. For the pop music group, see The Black Eyed Peas. For other uses, see Black-eyed pea (disambiguation). Black-eyed pea

Ripe, opened black-eyed pea in pod assoiated with developing pods

Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Fabales Family: Fabaceae Genus: Vigna Species: V. unguiculata V. u. subsp. Subspecies: unguiculata Trinomial name Vigna unguiculata subsp. unguiculata
(L.) Walp.

The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The bean mutates easily, giving rise to a number of varieties.[citation needed] The common commercial one is called the California Blackeye; it is palecolored with a prominent black spot. The currently accepted botanical name is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar appearance, such as the frijol ojo de cabra (goat's eye bean) of northern Mexico, are sometimes incorrectly called black-eyed peas, and vice versa.

Contents

1 History 2 Culture 3 Lucky New Year food 4 Culinary uses worldwide 5 See also 6 References 7 External links

History
The first domestication probably occurred in West Africa,[1] but the black-eyed pea is widely grown in many countries in Asia; it was introduced into the Southern United States as early as the 17th century in Virginia. Most of the black-eyed pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 18th century, reaching Virginia in full force following the American Revolution.[2] The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas contain calcium (41 mg) folate (356 mcg), protein (13.22 g), fiber (11.1 g) and vitamin A (26 IU), among other nutrients, all for less than 200 Calories, in a 171-g, one-cup serving.[3]

Culture
This heat-loving crop should be sown after all danger of frost has passed and the soil is warm. Seeds sown too early will rot before germination. Black-eyed peas are extremely drought tolerant, so excessive watering should be avoided. The crop is relatively free of pests and disease. Root-knot nematodes can be a problem, especially if crops are not rotated. As a nitrogen-fixing legume, fertilization can exclude nitrogen three weeks after germination.

The blossom produces nectar plentifully, and large areas can be a source of honey. Because the bloom attracts a variety of pollinators, care must be taken in the application of insecticides to avoid label violations.

Lucky New Year food

New Year's Day in Alabama: black-eyed peas, ham hock, and pepper sauce In the Southern United States, eating black-eyed peas on New Year's Day is thought to bring prosperity in the new year. The "good luck" traditions of eating black-eyed peas at Rosh Hashana, the Jewish New Year, are recorded in the Babylonian Talmud (compiled circa 500 CE), Horayot 12A: "Abaye [d. 339 CE] said, now that you have established that good-luck symbols avail, you should make it a habit to see qara (bottle gourd), rubiya (black-eyed peas, Arabic lubiya), kartei (leeks), silka (either beets or spinach), and tamrei (dates) on your table on the New Year." However, the custom may have resulted from an early mistranslation of the Aramaic word rubiya (fenugreek). A parallel text in Kritot 5B states one should eat these symbols of good luck. The accepted custom (Shulhan Aruh Orah Hayim 583:1, 16th century, the standard code of Jewish law and practice) is to eat the symbols. This custom is followed by Sephardi and Israeli Jews to this day. In the United States, the first Sephardi Jews arrived in Georgia in the 1730s, and have lived there continuously since. The Jewish practice was apparently adopted by non-Jews around the time of the American Civil War.[citation needed] Another suggested beginning of the tradition dates back to the Civil War, when Union troops, especially in areas targeted by General William Tecumseh Sherman, typically stripped the countryside of all stored food, crops, and livestock, and destroyed whatever they could not carry away. At that time, Northerners considered "field peas" and field corn suitable only for animal fodder, and did not steal or destroy these humble foods.[4] In the Southern United States,[5] the peas are typically cooked with a pork product for flavoring (such as bacon, ham bones, fatback, or hog jowl), diced onion, and served with a hot chili sauce or a pepper-flavored vinegar.

The traditional meal also includes collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion.[6] Cornbread also often accompanies this meal.

Culinary uses worldwide

Several cups of ch u trng, a Vietnamese dessert made with black-eyed peas

Mature black-eyed peas cooked, no salt

Nutritional value per 100 g (3.5 oz) Energy Carbohydrates - Sugars - Dietary fiber Fat Protein Thiamine (vit. B1) Riboflavin (vit. B2) Niacin (vit. B3) Pantothenic acid (B5) Vitamin B6 Folate (vit. B9) Vitamin E Vitamin K Calcium Iron Magnesium Manganese Phosphorus Potassium Sodium 484 kJ (116 kcal) 20.76 g 3.3 g 6.5 g 0.53 g 7.73 g 0.202 mg (18%) 0.055 mg (5%) 0.495 mg (3%) 0.411 mg (8%) 0.1 mg (8%) 208 g (52%) 0.28 mg (2%) 1.7 g (2%) 24 mg (2%) 2.51 mg (19%) 53 mg (15%) 0.475 mg (23%) 156 mg (22%) 278 mg (6%) 4 mg (0%)

Zinc

1.29 mg (14%)
Link to USDA Database entry Percentages are relative to US recommendations for adults.
Source: USDA Nutrient Database

"Hoppin' John", made of black-eyed peas, rice, and pork, is a traditional dish of Southern United States. Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated in Italian salad dressing and chopped garlic, and served cold.[7] In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads. In Vietnam, black-eyed peas are used in a sweet dessert called ch u trng (black-eyed peas and sticky rice with coconut milk). In Greece, Turkey (Brlce salatas), and Cyprus, black-eyed peas are eaten with vegetables, oil, salt, and lemon.[8] in Syria and Lebanon Lobya or green black-eyed-beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper. In the northern part of Colombia, they are used to prepare a fritter called buuelo. The beans are immersed in water for a few hours to loosen their skins and soften them. The skins are then removed either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or blended, and eggs are added, which produces a soft mix. The mix is fried in hot oil. It makes a nutritious breakfast meal. In Pakistan and northern India, lobia is cooked as daal. In West Africa and the Caribbean, a traditional dish called akkra is made of mashed black-eyed peas to which is added salt, onions and/or peppers. The mixture is then fried.[9] In Guyana, South America on New Year's eve, persons of African descent cook a traditional dish called cook-up rice. The dish comprises mainly rice, black-eyed peas and a variety of meats cooked in coconut milk and seasonings. According to tradition, cook-up rice should be the first thing consumed in the New Year for good luck. In Brazil's northeastern state of Bahia, especially in the city of Salvador, black-eyed peas are used in a traditional street food of Nigerian origin called akara. The beans are peeled and mashed, and the resulting paste is made into balls and deep fried in dend. Acaraj is typically served split in half and stuffed with vatap, caruru, diced green and red tomatoes, fried sun-dried shrimp and homemade hot sauce.

In Indonesia, black-eyed peas are called kacang tunggak or kacang tolo in the local language. They are commonly used in curry dishes such as sambal goreng', a kind of hot and spicy red curry dish, sayur brongkos, or sayur lodeh.

See also
Food portal Agriculture and Agronomy portal

Azuki bean Bean for other genera and species of beans Broad bean Chickpea Dal Green bean Lentil List of common bean diseases ve you ever wanted to grow your own black-eyed peas? It's easier than you think. While growing black-eyed peas requires some effort, it isn't that complicated. In this article, I will discuss how you can grow your own black-eyed peas. Where to grow them Black-eyed peas(also known as cowpeas) enjoy a variety of conditions. The most important condition is the heat. Temperatures above ninety degrees are ideal for blackeyed pea plants. These plants will survive and even flourish in lower temperatures, but they do much better when it's warm. As for the lighting, partial shade seems to be the best. Again, black-eyed peas can tolerate full sun, but they will require a lot more water when they are in the direct light. So try keeping the black-eyed peas in partial shade. You will also need well drained sandy soil for your black-eyed peas. If your area has the wrong type of soil, you have two options. Either replace or mix up your poorer soil with a richer type of dirt, or you could try growing your black-eyed peas from a pot. Just make sure the pot is around ten or so inches deep, and that it has good drainage. This gives the roots plenty of room to grow. When you should plant them You should plant your black-eyed peas in late spring or early summer, so that you can take advantage of the warmer temperatures. As the temperature gradually increases, you'll notice that your black-eyed pea plants will also grow faster. Watering As for watering your black-eyed pea plants, don't overdue it. Too much water can cause the black-eyed pea plants to rot, but too little water will hurt the plant as well. So if it rains quite a bit then don't worry about watering for a couple of days(especially if it's cool outside). If you're in the middle of a drought, water more frequently. Drip hoses are quite useful when it comes to watering plants in your garden, so you may want to give them a try. Pests -

Insects may attempt to eat your plants and the black-eyed pea pods themselves. Grasshoppers and cutter ants are the most dangerous of the insects that you will have to worry about. All you can really do is apply pesticides liberally on your black-eyed pea plants, which will be more useful in deterring grasshoppers. As for the ants, you may want to try and obstruct their ability to enter your garden. You can try placing a miniature plastic wall around your garden, which will help keep the ants out. Sometimes the ants will simply dig underneath it, though. How They Grow Black-eyed peas grow like vines. The black-eyed pea plants can become extremely long, and you may want to hang them from something. You don't have to, though. If you like, you can just let the black-eyed peas grow on the ground. Insects will have easier access to the plants this way, but you will not have to worry about containing the vines anymore. The black-eyed pea plants are a very durable plant that produce a vegetable many people love to eat. So if you're into gardening, try to grow some black-eyed peas. You'll be glad that you did

Cauliflower rassica oleracea

From Wikipedia, the free encyclopedia Jump to: navigation, search

rassica oleracea

Wild cabbage plants

Scientific classification Kingdom: (unranked): Plantae Angiosperms

(unranked): (unranked): Order: Family: Genus: Species:

Eudicots Rosids Brassicales Brassicaceae Brassica B. oleracea

Binomial name Brassica oleracea

L.

Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, and Chinese kale. In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Europe. Its tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel. Wild B. oleracea is a tall biennial plant, forming a stout rosette of large leaves in the first year, the leaves being fleshier and thicker than those of other species of Brassica, adaptations to store water and nutrients in its difficult growing environment. In its second year, the stored nutrients are used to produce a flower spike 1 to 2 metres (37 ft) tall bearing numerous yellow flowers.

Contents

1 Cultivation and uses 2 Origins 3 Gallery 4 References 5 External links

Cultivation and uses

B. oleracea has become established as an important human food crop plant, used because of its large food reserves, which are stored over the winter in its leaves. It is rich in essential nutrients including vitamin C. Although it is believed to have been cultivated for several thousand years, its history as a domesticated plant is not clear before Greek and Roman times, when it was a

well-established garden vegetable. Theophrastus mentions three kinds of rhaphanos ():[1] a curly-leaved, a smooth-leaved, and a wild-type.[2] He reports the antipathy of the cabbage and the grape vine, for the ancients believed cabbages grown near grapes would impart their flavour to the wine.[3] It has been bred into a wide range of cultivars, including cabbage, broccoli, cauliflower, and more, some of which are hardly recognisable as being members of the same genus, let alone species. The historical genus of Crucifera, meaning four-petalled flower, may be the only unifying feature beyond taste.

Several cultivars of Brassica oleracea, including kale, Brussels sprouts, savoy, and Chinese kale

Origins
According to the Triangle of U theory, B. oleracea is very closely related to five other species of the genus Brassica.[4]

Growing head of B. oleracea at Hooghly near Bandel in West Bengal, India

The cultivars of B. oleracea are grouped by developmental form into seven major cultivar groups, of which the Acephala ("non-heading") group remains most like the natural Wild Cabbage in appearance:

Brassica oleracea Acephala Group kale and collard greens Brassica oleracea Alboglabra Group Chinese broccoli Brassica oleracea Botrytis Group cauliflower, Romanesco broccoli and broccoflower Brassica oleracea Capitata Group cabbage Brassica oleracea Gemmifera Group brussels sprouts Brassica oleracea Gongylodes Group kohlrabi Brassica oleracea Italica Group broccoli

For other edible plants in the family Brassicaceae, see cruciferous vegetables.

In places such as the Channel Islands and Canary Islands where the frost is minimal and plants are thus freed from seasonality, some cultivars can grow up to three meters tall. These "tree cabbages" yield fresh leaves throughout the year, and harvest does not mean the plant needs to be destroyed as with a normal cabbage. Their woody stalks are sometimes dried and made into walking sticks.[5]

Cabbage can be cultivated to grow quite large in frost-free climates like this tree cabbage in the Canary Islands.

Gallery

Cabbage

Kale

Collard greens

Cauliflower

Romanesco broccoli

Broccoli

Brussels sprout

Kohlrabi Soil Plant Agril. Dairy Agronom Horticultur Botan Entomolog Extentio Economic Scienc Patholog Engineerin Scienc y e y y n s e y g e

Current Category Vegetable Production - Olericulture Water Management Including Micro Irrigation Cultivation of Cauliflower (Brassica Principles of Agronomy oleracea) Agricultural Meteorology Botanical Name:

 Rainfed Agriculture Farming Systems & Sustainable Agriculture Practicals on Weed Managemet Crop Production - Rabi Season Weed Management

Brassica oleracea var. botrytis L. Family: Cruciferaceae. Botany: The edible portion of cauliflower in the site curd like mass composed of a close aggregation of abortive flower developed on thick bunches of the inflorescence. This edible portion is called Curd surrounded by leaves which are longer but narrower than those of cabbage. According to the season of the growth, all types are divided into: a) Early season types and b) Late season types. Late cauliflower types are grown for a longer period, have a larger plant and the leaves bend over the heads naturally and branch the curd while early cauliflower needs to have the leaves tied near maturity to branch. Climatic Requirements: Proper climatic conditions are almost essential according to the variety of the cauliflower. Cauliflower thrives best in a cool and moist climate. Cauliflower withstands so low temperature or so much heat as cabbage does. Dry weather and low humidity are not suited from it. For good seed germination, temperature of 50 to 70 0 F is required. High temperatures produces poor quality curds viz Ricey, leafy, fuzzy, loose and yellow curds. Temperature below the optimum during growing period delays maturity and undersized, small unmarketable heads or

buttons may be formed. Dry hot weather may give rise to small hard heads. Soil and its Preparation: It can be grown on a wide range of sold provided they are rich in nutrients and have adequate soil moisture, possess a good drainage and also contain plenty of organic matter. Sandy loam soil are preferred for early crops, while loam and clay loams for late crops. Cauliflower grows best on a neutral to slightly acid soils i.e. at PH 6.0 to 7.0. If the soil is below PH 5.5 liming at the rate of 5 to 10 quintal per ha should be done for successful raising of cauliflower. Higher PH than 7.0 decrease the availability of boron. The soil must be thoroughly prepared to make it loose and friable, and retentive of moisture. Basic organic manures should be applied during the field preparation. It requires better prepared soil than cabbage. That is why it has been humorously referred to as a cabbage with a college education. 1 to 2 corrosive ploughing by a soil turning plough followed by 3 to 4 ploughing with desi plough are enough for it. Seed rate and Time of Sowing: The seed are sown in nursery bed in MayJune for early, July August for mid season (main crop) and September October for late varieties. In cauliflower seed rate fro early crop is 600 to 750 gm and for late crop 400 to 500 gm /Ha Layout and Spacing: Ridges and furrow type of layout is used for crop. Before that seedlings are prepared in nursery bed (Raised bed) and transplanted in main filed after 3 4 weeks. Spacing for early crop is 45 X 45

cm and late crop it is 60X 60 cm. Cultivars or Varieties: In cauliflower various varieties are grown. They are season bound. Therefore, almost care should be taken while sowing the seeds. There are early mid season and late varieties, according to maturity in particular season. Varieties suitable to be grown in rainy season (June July) are Pusa Katki, Early Kunwari. The curds are available in September- October. Aghani matures in Nov, Possi in December and maghi in January. Early cultivars produce short plant. The leaves are bluish green and produces small to medium and loose curd. Pusa Deepali is also early and curds mature in November. Curds are white. Pusa synthetic is another variety suitable for planting in September and curds are available in December January. The late cultivator is snow ball which can be planted in October November and curds are available in February- March. The curds are white, compact and therefore yield is more. They also fetch more prose in the market for all these varieties optimum temperature ranges for curd initiation and development varieties. Manures and Fertilizer: For best result 15 to 20 tons of FYM or compost should be incorporated into the soil about 4 weeks before transplanting. In cauliflower 100 kg N, 50 kg P2O5 /ha, should be given. Irrigation: It may be given to the crop every 5 6 days to the early planting and 10- 15 days

for late crop. At the time of head formation, there should be enough moisture in the field, so irrigate at this time and when cauliflower is raised late in the season, it should be watered closely. Interculture Operation: Shallow frequent cultivation should be given in the cauliflower field by khurpi or hoe to kill young weeds and provide soil mulch. Avoid deep cultivation, for it may destroy the plant roots located top 3 to 6 mater in the soil. Weeding should be started as soon as plants are set in the field. Four to five weeks after transplanting, the plants should be slightly earthen up in the field. Harvesting: Cauliflower should be harvested when the head has developed the proper size and is at right stage of maturity. The head should be compact but it should not be broken into segments. The plant is cut off well below the head so that the stub has left the head from damaging during transporting to the market. The plants are cut as and when curds are well developed. As curds do not develop uniformly, so only those which are full developed are removed but not over matured ones after inspecting the whole filed each second or third day. Harvesting the filed during morning or evening so that the produce may be kept cool for the market. Yield: In case of early cauliflower crop 200 to 250 quintal / ha yield is obtained. While in case of later crop it is 250 to 300 quintal / ha.

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