Pigeon Pea (Cajanus cajan)

Description

Pigeon Pea, Cajanus cajan, is a gardeners dream. This 10 foot tall perennial bush produces beautiful clusters of bee buzzing blossoms, followed by pea pods with up to eight seeds. These seeds can be eaten immature, shelled like peas, or eaten at various stages of ripeness dependent on desires. Not only does this plant produce an abundance of pea pods, the tender leaves and shoots can be eaten as well! Pigeon Pea is also nitrogen fixing, gathering nitrogen from the atmosphere and ‘fixing’ it into the soil. Once they are cut back they release this nitrogen and make it available for other plants. This means they can be grown as a cover crop (cut back completely just as they start to flower) or used for coppicing (cut back periodically once woody between 1-6 feet to regrow later).

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Propagation

Pigeon Pea is propagated by seed. Harvest seedpods when completely dry on plant to save seed.

Check out seed propagation for tips

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Dried Pods

Care

Pigeon Pea tolerates shade but really thrives in full sun. They grow slowly at first, but once they become established they reach for the sky. Pigeon Pea is a pioneer species, meaning; it is the hardiest of plants growing in any climate or soils.

Eating

Young seeds are shelled and eaten like peas

Mature green seeds are eaten cooked, boiled.

Mature dried seeds are eaten split, cooked as a pulse, in soups, curries, sprouted, fermented, or ground for flour.

Tender under ripe pods can be cooked

Leaves and tender shoots are eaten as cooked greens (steamed, boiled)

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Seed at various stages

Where to obtain planting materials

Get seeds from someone you know or buy them

My Garden

I’ve been growing pigeon pea for a while now, trying it in various places to find its perfect preference. All of my plants start out slow taking at least 6 months before they reach 4 feet. At this stage they seem to start to bush out. The more sun they get the faster they grow. The varieties I have only flower in the shorter days of fall so this plant is not producing year round. I stick it around wherever I can and let it grow. I come by and trim the branches in the path and add them to the bases of my trees feeding them the biomass and the nitrogen in the soil. What a great food plant to have around!

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Pigeon Pea with: cacao, cranberry hibiscus, snake fruit, lilikoi, kalo, roselle, pepino dulce and comfrey

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Pigeon Pea with: papaya, banana, koaia, poha, cocona, cranberry hibiscus, okinawan spinach, dragon fruit, mamaki

Happy Gardening!

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