Pigeon pea, 50 seeds in packet.
Cajanus cajan edible pea plant. Will grow into a tree or shrub that makes filtered shade for the ground below. Domesticated thousands of years ago in India, toor dal, or pigeon pea is a drought tolerating leguminous shrub of great value to permaculture gardens in semi-arid climates. These seeds are from a heirloom variety grown in Queensland for generations. Shrubs will bloom either yellow or red-yellow flowers.
Uses of Cajanus cajan include: stock feed, nitrogen-fixing, shade, food, green manure, food for insect pollinators, medicine, firewood, wind breaks, reducing soil erosion. Fast growing and adaptable. Especially important, pigeon pea are a great source of homegrown legumes that grow well in a lot of Australia's warm and dry climates, cropping a lot of food for humans or livestock. Pigeon peas have a significant level of fiber, fat and protein (~21%), and the young leaves and shoots can be eaten cooked up like spinach or kale. Peas can be harvested green and shelled, or wait until they are dry and harvest to cook like dried lentils.
When pods are dry, the peas will rattle inside them. Collect large bunches and place in a sack (like a pillow case). Beat sack to break the pods loose. Shake the sack to free the peas, pour through sieve and separate peas from chaff. Store in airtight container in a cool dry place.
Soak seeds overnight to improve germination. Sow seeds 2.5c deep when soil temperatures reach about 25°C. Transplant seedlings to permanent location when roots are established.