A short-lived, shrubby, perennial, leguminous crop (cajanus cajan), grown in tropical countries, especially India and the West Indies; also known as red gram. The seeds of the crop are usually harvested when mature, and provide an important source of protein, especially in drier areas, where its deep root system enables it to survive periods of drought. (Family: Leguminosae.)
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Cajanus cajan (L.) Millsp. Other common names are arhar, red gram, toovar, toor, togari, gandul, Congo pea, Gungo pea, and no-eye pea. The cultivation of the pigeon pea goes back at least 3000 years. UsesPigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Pigeon peas are in some areas an important crop for green manure. CultivationIn most areas pigeon peas are grown in association with other row crops such as sorghum, millet, or maize. Pigeon peas are very drought resistant and can be grown in areas with less than 650 mm annual rainfall. |
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