Herb guide › Cowpea Leaf (Vigna unguiculata)
Cowpea Leaf (Vigna unguiculata)
also known as black-eyed pea leaf, is a tender, green foliage from the cowpea plant, commonly used as both food and medicine in tropical regions. It has a mild, earthy taste with a hint of bitterness when dried, and brews into a light green infusion with a vegetal aroma reminiscent of spinach and green beans.
Traditionally used for
Anemia, Nutrient deficiency, Fatigue, Weak Immunity
Potential benefits
Anti-anemic, antioxidant, supports blood formation and iron levels, aids detoxification, strengthens immunity due to high vitamin C, iron, and calcium content, promotes liver health, reduces inflammation, helps regulate blood sugar
Origin
Africa
How it is traditionally prepared
1–2 tsp dried leaves per cup, steep 5–7 minutes. Drink once or twice daily with meals to boost nutrient intake and blood health
Cautions and who should avoid it
Avoid excessive intake in cases of kidney stones or gout, as it contains natural oxalates; may cause mild bloating when consumed in large quantities
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