rotsbeen

**Rotsbeen**

Rotsbeen, also known as **black-eyed pea** or **cowpea**, is a versatile legume widely cultivated for its edible seeds and foliage. Botanically classified as *Vigna unguiculata* ssp. *unguiculata*, it belongs to the Fabaceae family, which includes peas, beans, and lentils. Native to Africa, rotsbeen has been cultivated for thousands of years and is now grown in tropical and subtropical regions worldwide, including parts of Asia, the Americas, and the Caribbean.

The plant produces small, dark-colored seeds with a distinctive creamy-white interior, often referred to as "black-eyed peas." These seeds are rich in protein, fiber, vitamins (such as folate and vitamin K), and minerals like iron and zinc. They are commonly used in soups, stews, salads, and side dishes, particularly in Southern U.S. cuisine, where they are a staple in dishes like gumbo and jambalaya. In African and Caribbean cooking, rotsbeen is often paired with rice, vegetables, and spices.

Beyond its culinary uses, rotsbeen is also valued for its nitrogen-fixing properties in agriculture, improving soil fertility when grown as a cover crop. The plant’s leaves are edible and can be used in salads or cooked like spinach. Rotsbeen varieties vary in size, shape, and color, with some being more heat-tolerant than others, making it adaptable to diverse growing conditions.

Cultivation of rotsbeen typically involves planting seeds in warm climates, requiring full sun and well-drained soil. Harvesting occurs when pods are fully mature, usually 60 to 90 days after planting. The crop is relatively low-maintenance but benefits from regular watering and occasional fertilization. Rotsbeen remains a nutritious, sustainable food source with both agricultural and culinary significance.