Okra: A Southern Favorite with Stunning Flowers

A hibiscus relative, okra produces some of the most beautiful blooms in the vegetable garden. Its pods are a natural thickener for soups and stews and essential for gumbo.

About This Plant

Okra thrives in hot weather but can be grown anywhere, bearing most abundantly in regions with long, hot summers. It's often stewed with tomatoes, fried, pickled, boiled, steamed with butter, or eaten raw. Some dislike its gummy texture when boiled/steamed; it's more popular fried, pickled, or combined with other vegetables.

Site Selection

Choose a site with full sun, preferably on a southern slope for maximum warmth, and well-drained soil. Loosen soil to 12–15 inches and mix in a 2- to 4-inch layer of compost.

Planting Instructions

In warm regions, direct-sow when nights stay above 55°F and soil reaches 65–70°F. In northern areas, start seeds indoors in peat pots several weeks before soil warms, or direct-sow through black plastic with plastic tunnels to retain heat. To speed germination, soak seeds overnight in tepid water or freeze them to crack coats. Sow ½–1 inch deep, 3–4 inches apart. Transplant to stand 1–2 feet apart in rows 3–4 feet apart.

Care

Thin seedlings to 1–2 feet apart when 3 inches tall. Provide at least 1 inch of water weekly (more in hot, arid regions). Cultivate lightly when young to eliminate weeds. Mulch heavily (4–8 inches) to suppress weeds and conserve moisture. Side-dress with rich compost three times: after thinning, when first pods develop, and mid-season. Contact your extension office for flea beetle controls.

Harvesting

First pods ready in 50–60 days. Harvest when immature (2–3 inches long). Pick every other day to encourage production. Wear gloves and long sleeves to avoid irritating spines on leaves and pods. Cut stem just above the cap with a knife.