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Cowpea Seeds, Red Ripper
(Vigna unguiculata). Delicious and high-yielding variety! A rugged and reliable red-seeded cowpea to replenish your soils and fill your belly. This old Southern standby, which was also formerly known as the Tory pea, dates back to the 1850s. It was especially popular in Alabama and South Carolina. Farmers of yesteryear regarded it highly for the copious foliage or organic matter it produced, making it an exemplary soil-improving companion crop to corn. Since the early 1900s, a number of seed catalogs have lauded this variety for its drought and heat tolerance. A look back through antique American catalogs, especially those from companies in the Southeastern U.S., shows that Red Ripper was a must-have on the farm as a sustainable soil builder and delicious treat. This heirloom creates long, running vines, smothered in long 12-14 inch pods that are loaded with nutritious peas, up to 18 in a single shell! The flowers are a beautiful blue color and the immature pods make a perfect green bean substitute. In its native range in Africa, the cowpea has historically been grown alongside millet and sorghum as a nurse crop to improve soil. George Washington Carver also sang the praises of this almost-miraculous soil saver. The seeds for cowpeas were brought to the Americas by enslaved Africans, and over subsequent centuries this legume has revived ravaged soils and nourished many.
- Annual
- Sprouts in 5–10 days
- 80–100 days to maturity
- Full sun
- Planting depth: 1–2 inches
- Plant spacing: 4 to 6 inches
- Ideal temperature: 70°F to 95°F
- Frost hardy? No
Growing Tips
Red Ripper cowpeas are fast-growing, vigorous growers ideal for hot climates and poor soils. Their long vines can be trellised or allowed to sprawl, making them excellent for weed suppression and ground cover. Known for deep red seed coats and drought tolerance, Red Ripper also boosts soil fertility through nitrogen fixation and serves as both a food crop and cover crop.
When to Grow
Sow Red Ripper cowpeas after the last frost, when soil temperatures have warmed above 65°F. In warm regions, stagger plantings through early summer for extended yields. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'
How to Sow and Plant
Soaking seeds for 24 hours before planting can speed up germination. Plant Red Ripper seeds 1 to 2 inches deep in loose, well-drained soil. Space seeds 4 to 6 inches apart in rows 18 to 30 inches apart. Water lightly after sowing to settle the soil. For cover cropping, seeds can be broadcast and lightly raked in. Vines may benefit from light support or be allowed to trail.
How to Grow
Water moderately, especially during flowering and pod fill, but allow the soil to dry slightly between waterings. Avoid high-nitrogen fertilizers. Use mulch to retain soil moisture and minimize weeds. Trellis if space is limited or to improve air circulation. Red Ripper thrives with minimal care and rebounds well from drought or heat stress.
How to Save
- Allow pods to fully mature and dry on the plant
- Harvest when pods are brown and brittle, and seeds rattle inside
- Shell pods and collect seeds
- Remove debris and inspect for damage or insect presence
- Dry seeds thoroughly for 1–2 weeks in a shaded, airy spot
- Store in a cool, dry, airtight container labeled with date and variety
FAQ
Is Red Ripper a bush or vining cowpea?
Red Ripper is a vigorous vining type. It can sprawl naturally or be trained up a trellis. Its growth habit makes it especially useful for cover cropping and soil erosion control.
Can Red Ripper cowpeas improve soil health?
Yes, Red Ripper fixes atmospheric nitrogen into the soil and provides dense ground cover, suppressing weeds and improving organic matter. It’s widely used in regenerative and conservation agriculture systems.
Are Red Ripper cowpeas edible?
Absolutely. Both fresh green pods and dry red seeds are edible and nutritious. The seeds have a rich, earthy flavor and are commonly used in soups, stews, and traditional Southern dishes.
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