Iron and Clay Cowpea


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Iron and Clay Cowpeas are a delicious tan, black-eyed cowpeas with a rich history. Originally brought to the U.S. by enslaved African Americans, Iron and Clay peas sustained newly freed African Americans after the Civil War according to George Washington Carver’s 1908 Cookbook of Field Pea Recipes. A cross between Iron cowpeas, which grew well in red soil, and Clay cowpeas, which grew well in clay, Iron and Clay cowpeas can grow well in almost any soil condition with little irrigation. Drought-tolerant, these are excellent for growing in the heat and can yield 3-4 harvests a year.  Produces purple flowers and 8-inch pods with peas made up of over 25% protein, delicious braised, boiled, or fried. Excellent for canning or freezing.

Species Cowpea, Iron and Clay
Plant Size 2-4 Feet Tall

Days to Germinate


Days to Harvest


Germination Rate


Test Date



Country of Origin

United States


Full Sun, Partial Shade

Seeds Packed For



Planting Instructions:

Soak overnight in warm water for 8-12 hours, no more than 24-hours. Plant 1 inch in soil after danger of frost has passed in Spring whenever air temperatures are reliably above 70F and soil temperatures are above 60F.

Within-Row Spacing 2-6 inches
Between-Row Spacing 2 1/2-3 feet

Nutrition Facts:

Calories 648
% Daily Value*
Total Fat 1 g 1%
Saturated fat 0.4 g 2%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0.1 g
Cholesterol 0 mg 0%
Sodium 10 mg 0%
Potassium 2,470 mg 70%
Total Carbohydrate 124 g 41%
Dietary fiber 25 g 100%
Protein 39 g 78%
Vitamin A 0% Vitamin C 0%
Calcium 13% Iron 54%
Vitamin D 0% Vitamin B-6 35%
Cobalamin 0% Magnesium 62%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.