Okra

Okra is a warm-season annual vegetable in the mallow family, native to tropical parts of Africa and Asia. It is grown as an annual in temperate climates. The plant grows about 3 to 4 feet (91 to 122 cm) tall with several branches. Its hibiscus-like yellow flowers with purple centers are large and showy, and its green pods are edible.

Sow seeds outdoors after the soil has warmed to 65 °F (18 °C), about 2 to 3 weeks after the last frost. Direct sowing works when the soil is at least 70 °F (21 °C). Sow seeds 1 inch (2.5 cm) deep; other growers suggest ½ inch (1.3 cm) for direct sowing.

Okra seeds have a hard coat that can slow germination and make it uneven. Scratching the seeds and soaking them for 12 to 24 hours helps. Soaking them overnight before sowing also helps.

Space rows 3 feet (91 cm) apart. The final spacing in the row is 12 to 18 inches (30 to 46 cm). Another approach is to thin seedlings to 1½ to 2 feet (46 to 61 cm) apart once they are several inches tall.

Okra seedlings do not transplant well. If you start indoors, sow two seeds per peat pot and thin to one plant per pot. Start indoors 5 to 6 weeks before all danger of frost has passed for an earlier harvest.

Give okra full sun. It tolerates dry conditions, but adequate water increases growth and yield. During extended dry periods, a deep soaking every 7 to 10 days should be adequate.

Pinch off the growing points when plants reach 24 inches (61 cm) tall to encourage branching. Keep the bed weed-free and apply an organic mulch to hold soil moisture. Side-dress with nitrogen at least once after pods begin to form, but avoid heavy nitrogen, which can encourage leaves at the expense of pods.

Poorly drained soil can lead to root rot. Powdery mildew can be an issue. Pests include aphids, corn earworms, slugs, whiteflies and spider mites, and root-knot nematodes can also be a problem.

Harvest young, tender pods that are 2 to 4 inches (5 to 10 cm) long. Pick them about one to three days after the flowers open. Harvest at least every other day, since pods grow quickly. Pods longer than 5 inches (13 cm) turn tough and stringy.

Wear gloves and use clippers or a knife, because most plants are spiny.

Keep unwashed pods in a paper bag in the refrigerator and use the oldest pods first. Pods can keep for 7 to 10 days at 45 to 50 °F (7 to 10 °C). Pods become pitted if stored more than one week in the refrigerator.

The fine hairs on the seed pods can irritate skin, so wear gloves when handling them. Some people develop a rash or itch from the spines on the leaves and stems, so wear gloves and a long-sleeved shirt when harvesting. Pods, flowers and leaves are edible.