Common Names for Field Peas

December 20, 2025 •

3 min read

Archaeological evidence shows that field peas have been cultivated for at least 7,000 years, making them one of the world's oldest domesticated crops. Today, these versatile legumes are known by many names, often causing confusion among home cooks and gardeners. To understand what they are and their many varieties, it's important to know their common nomenclature.

Quick Summary

Field peas are a type of legume often referred to as cowpeas or southern peas, especially in the American South. They differ from garden peas and come in numerous varieties like black-eyed, crowder, and purple hull peas, which are typically sold dried.

Key Points

Cowpeas and Southern Peas: These are the most common alternative names for field peas, especially within the American South.
Not a Garden Pea: Field peas are a separate species (Vigna unguiculata) from the cool-weather garden pea (Pisum sativum).
Dried and Versatile: Unlike fresh garden peas, field peas are typically harvested dry and cooked in a variety of hearty dishes.
Many Varieties: The category of field peas includes many cultivars with unique characteristics, such as black-eyed peas, crowder peas, and purple hull peas.
Important for Soil Health: Field peas are a valuable cover crop that helps fix nitrogen in the soil, benefiting future plantings.
Culinary Staple: They are a central ingredient in many traditional Southern dishes, valued for their savory flavor and firm texture.

What are Field Peas?

While the name "field pea" can refer to the agricultural crop version of Pisum sativum, it most commonly designates the species Vigna unguiculata, which is more accurately a cowpea or southern pea. These legumes are hearty, drought-tolerant, and prefer warm weather, unlike the cool-season crop of garden peas. Historically, they were grown for dried seeds, animal fodder, and as a soil-improving cover crop due to their nitrogen-fixing capabilities.

Historical Context and Regional Differences

Originating in Africa, the cowpea was introduced to the Americas in the 1600s, where it became a cornerstone of Southern cuisine. This history explains why names like "southern peas" are prevalent in that region. Different varieties of field peas have distinct flavors, textures, and appearances, leading to their unique and sometimes colorful names, such as 'Whippoorwill' and 'Red Ripper'.

Popular Common Names for Field Peas

Field peas are not a single type of bean but a category of legumes encompassing many varieties. The most widespread common names you will encounter are:

Cowpeas: An umbrella term that includes many varieties of field peas.
Southern Peas: A common regional name, particularly in the southeastern United States.
Black-eyed Peas: One of the most popular and well-known varieties of cowpeas.
Crowder Peas: Named for their characteristic growth pattern where the peas are "crowded" tightly inside the pod.
Purple Hull Peas: A variety identified by its distinct purple-colored hull.

Field Peas vs. Garden Peas: A Clear Comparison

Understanding the differences between field peas and garden peas is crucial for cooking and growing. Although both are legumes, they differ significantly in their botanical classification, taste, and use.


Feature	Field Peas (Cowpeas / Vigna unguiculata)	Garden Peas (Pisum sativum)
Classification	Vigna unguiculata	Pisum sativum
Growth Season	Warm season crop; heat and drought-tolerant.	Cool season crop; frost-tolerant but sensitive to heat.
Harvest State	Primarily harvested when mature and dried.	Harvested when immature for fresh consumption.
Flavor Profile	Hearty, savory, and nutty flavor.	Sweet and delicate flavor.
Texture	Firm and starchy when cooked, softens considerably.	Tender and soft.
Culinary Uses	Used in soul food, soups, and dishes calling for dried beans.	Eaten fresh, steamed, or frozen as a vegetable side.
Typical Appearance	Diverse seed colors, including black, cream, red, and speckled.	Typically green, with smooth or wrinkled seeds.

Varieties and Their Characteristics

Beyond the well-known black-eyed peas, there are countless varieties of field peas, each with unique attributes that make them suitable for different culinary uses. This diversity contributes to the wide array of names for these legumes.

Lady Peas: Small, cream-colored peas prized for their sweet, mild flavor and clear cooking liquid.
Zipper Peas: Named for their easy-to-remove "zipper-like" string on the pod. They have a distinct, savory flavor.
Crowder Peas: With a rich, earthy flavor and a more starchy texture, they get their name from being tightly packed in their pods.
Pinkeye Purple Hull: A popular Southern variety featuring a pinkish-red "eye" on a creamy pea and a purple-tinged pod.
Brown Crowder: A variety of crowder pea known for its deep brown color and robust flavor.

Culinary Uses of Field Peas

Field peas are incredibly versatile in the kitchen, especially in traditional Southern and soul food recipes. Because they are often consumed dried, they require soaking and simmering to become tender. Some popular uses include:

Hoppin' John: A classic New Year's Day dish made with black-eyed peas, rice, and pork.
Pot Liquor: The nutrient-rich liquid remaining after cooking field peas or greens, often served as a broth.
Soups and Stews: Field peas provide a hearty, nutty base for rich and filling soups.
Side Dishes: Simple preparations with onions, garlic, and smoked meats allow the pea's inherent flavor to shine.

Conclusion

While the term "field pea" may seem straightforward, its common usage often refers to a broad category of cowpeas, which are distinct from the more familiar garden peas. With names like cowpeas and southern peas, these heat-tolerant legumes have a rich history in Southern cooking. By understanding the common names and varieties, you can confidently navigate recipes and gardening advice to enjoy these nutritious and flavorful legumes.

For more in-depth information on growing field peas and their benefits in sustainable agriculture, consult resources from organizations like the Sustainable Agriculture Research and Education (SARE) program.

Frequently Asked Questions

There is no difference; the terms are often used interchangeably, particularly in the American South. Field peas are a type of cowpea (Vigna unguiculata).

Yes, black-eyed peas are one of the most well-known varieties of field peas (cowpeas).

While field peas can be eaten fresh, they are typically harvested when mature and dried. They have a heartier, more savory flavor and starchy texture than fresh, sweet garden peas.

The name "southern peas" is a regional term, widely used in the southeastern United States, where these heat-tolerant legumes are a staple crop.

A crowder pea is a variety of field pea (cowpea) named for how its seeds are packed so tightly, or "crowded," inside the pod.

Pot liquor is the flavorful, nutrient-rich broth left over after cooking field peas or leafy greens. It is often served alongside the cooked peas.

Yes, field peas, especially varieties like Austrian winter peas, are commonly used as a cover crop to enrich the soil by fixing nitrogen.