Okra
Okra, also known as "lady's finger" or "bhindi," is a warm-season vegetable belonging to the Malvaceae family, which includes cotton, hibiscus, and cacao. It is known for its edible green seed pods, which have a unique, slightly mucilaginous texture when cooked.
Starting Okra Plants[edit]
Okra is typically started from seeds, either indoors or directly in the garden.
Indoor Seed Starting[edit]
Start seeds indoors 3-4 weeks before the last frost date in your area.
- Sow seeds 1/2 inch deep in seed-starting trays filled with a well-draining potting mix.
- Keep the soil moist and maintain a temperature between 75-85°F (24-29°C) for optimal germination.
- Seedlings will emerge in 5-10 days.
- Transplant seedlings to the garden after the risk of frost has passed and the soil has warmed to at least 65°F (18°C).
Direct Sowing[edit]
Sow seeds directly in the garden 2-3 weeks after the last frost date, when soil temperatures have reached at least 65°F (18°C).
- Plant seeds 1/2 inch deep and 12 inches apart in rows 3-4 feet apart.
- Thin seedlings to 18-24 inches apart when they have developed several true leaves.
Harvesting Okra[edit]
- Okra is typically ready for harvest 50-60 days after planting, depending on the variety and growing conditions.
- Harvest okra pods when they are 2-4 inches long and still tender, before they become tough and woody.
- Use pruning shears or a sharp knife to cut the pods from the plant, leaving a short stem attached to the pod.
- Okra plants will continue to produce pods throughout the growing season as long as they are harvested regularly.
Harvesting Okra Seeds[edit]
- Allow a few okra pods to mature fully on the plant until they become brown and dry.
- Cut the mature pods from the plant and allow them to dry further indoors for 1-2 weeks.
- Once completely dry, split open the pods and remove the seeds.
- Store the seeds in an airtight container in a cool, dry place for future planting.
Commonly Grown Okra Varieties[edit]
Uses as Food[edit]
Okra is a versatile vegetable that can be used in various dishes.
- Slice and sauté, stir-fry, or roast okra as a side dish
- Add okra to soups, stews, and gumbo for added texture and flavor
- Pickle okra pods for a tangy, crunchy snack
- Bread and deep-fry okra for a Southern-style appetizer
- Okra is a good source of vitamin C, vitamin K, folate, and dietary fiber.