Okra Seeds
Useful gardening
information
Okra (also known as gumbo), is a tall-growing,
warm-season, annual vegetable from the same family as
hollyhock, rose of Sharon and hibiscus. The immature pods are
used for soups, canning and stews or as a fried or boiled
vegetable. The hibiscus like flowers and upright plant (3 to 6
feet or more in height) have ornamental value for backyard
gardens.
When starting plants indoors, sow okra seeds in peat pots. Plant 2 seeds in each pot. After germination, thin to one plant per pot. Best started outside in garden soil, but can be started inside if peat pots are use. Sow okra seeds indoors 6 to 8 weeks before the intended outdoor planting date.
Okra can grow from three to six feet tall. Choose a garden spot where its shade will not harm other sun loving plants. Sow the seeds one inch deep in rows that are three feet apart. The seeds generally germinate in 1 to 2 weeks. Okra will grow in many soil types, so mulch and fertilize as needed.
Once the plants start to grow, thin them so they are spaced 12 to 18 inches apart.
Okra thrives in the full, hot sun. Regular watering is needed and is particularly critical during flowering and pod development. During extended dry spells, a weekly deep soaking is beneficial.
Crop rotation and good soil management help control diseases. Okra is susceptible to wilt, root knot nematode and Southern stem blight. It is not unusual for okra to attract various beetles and worms. Watch regularly for infestations and treat appropriately.
Informative articles found on the
web:
How to grow
Okra
Okra
Recipes
TWT306 Perkins Dwarf
Perkins Dwarf Okra is an old Southern heirloom that grows 3 to 5 feet tall with abundance of pods. It is an early maturing okra that should be harvested at 3-5" in length for most crisp, tender pods, but stays tender even when long. This okra is excellent for canning, pickling and cutting up for gumbo or stews. 55 days.
JM217 Red Burgundy
Red Burgundy okra was developed by Leo Robbins at Clemson University after 8 years of work. He introduced in this stunning variety in 1983, and it won an AAS award in 1988. Great for frying, soups, gumbo and canning. When cooked, the leaves of this hibiscus relative turn a deep lovely shade of purple. Gorgeous 3-5' ornamental plants produce high numbers of tender 6-8" pods. There's a pretty contrast between the plant's green leaves against the burgundy stems, branches, leaf ribs and fruits—and a pretty display of yellow-cream flowers. For optimal texture and flavor, harvest often when the pods are young about 3" long, in about 49-60 days.
JM216 Clemson Spineless
Great old heirloom. 1939 All-America Selections Winner! 66 days. Plant produces heavy yields of flavorful 9" long by 1-1/2" wide dark green okra. Leaves are spineless making it easier to harvest. Best if picked when 3" long. Used in soups, stews, and meats dishes. Plants just keep growing until cool weather in the fall, so they will get 6 feet or taller in areas with a long, warm growing season. A great canning okra and makes wonderful pickled okra.
TPF249 Jade
Developed by University of Arkansas. Early maturing, tender-podded, high-yielding okra. Compared to Clemson Spineless, Jade has darker green pods, fewer side branches, higher yields, and better ability to mature in late plantings. 4-1/2 ft. plants. Dark-green pods remain tender to 5 in. 50 days.
TPF238 Emerald
Emerald okra seeds produce spineless pods that stay tender even when they are large. The dark-green velvet pods are up to 8" long at harvest. This variety retains its color when cooked or canned, and the cut cross-sections are perfectly round, resembling little wagon wheels. This plant takes 55 days to reach maturity.
Emerald okra was developed by the Campbell Soup Company, and introduced in 1950. 58 days.
IP051 Hill Country Red
Heirloom, red and green bicolor, 3" pods, great flavor, drought tolerant, best picked small, great pickled, 70 days.
