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Seasons
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Okra, a southern delicacy, is growing in
reputation as a delightful summer vegetable. It is a crop you have
to learn to appreciate and when you do, you will crave it!
Okra is high in vitamin A and low in calories.
Because okra takes 21 days to germinate it can almost get lost in the
weeds that spring up before it has a chance to sprout. You can
give it a head start by freezing the seed several hours to help crack
their shell and/or soaking the seeds overnight before planting.
You can also start the seeds in flats indoors 3-4 weeks before the
desired planting time. Pre-started plants are also
available. Once okra sprouts it doesn't take long to grow and is
ready to harvest in 50-60 days.
Okra is easy to grow and likes hot weather and plenty of water.
Do not plant until warm weather is here to stay-first to middle of May,
depending on the season. (nights above 55 degrees F and the soil is
warmed to 65-70 degrees F.
The leaves and pods of okra are covered with tiny spines that will
make you itch. I have even found the spineless varieties to be
that way also. This is only a problem when picking okra--it will
not make you itch to eat it! Some varieties are worse than others
and some people are more bothered by this than others. Okra really
makes me itch! You can wear gloves and long sleeves. Wash your
hands immediately with warm, soapy water.
In my opinion okra is best fried but it can also be boiled, broiled,
steamed, and roasted. It can be canned, frozen, pickled or eaten
raw. When used in soups and stews it is called gumbo. It
takes a true southern to eat it boiled as it is very slimy!
Varieties
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Clemson Spineless
Matures in 56 days. Dark green, slightly grooved, straight
pointed pods 7-9" long without spines. Very prolific and grows 4-5'
tall.
Dwarf Green Long-Pod
Matures in 66 days. Stalks grow 3-4' tall with long, dark green
pods. Very prolific.
Annie Oakley II Hybrid
Matures in 52 days. Spineless pods are long, slender and uniform.
Very productive and early maturing.
Perkins Long-Pod
Matures in 55 days. It is a strong grower reaching 5-6'
heights. Outstanding yields. The bush is literally covered with
4-6" pods.
*My favorite variety |
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Planting:
Sow seeds in a row 18-24 inches apart. Okra does not like to be
crowded. Because they are slow germinating I plant two seeds per spot
and then pull one after they germinate. Cover with 1/2" of
soil and fertilize with 1/2 pound of 10-10-10 per 25 ft. row. Okra lives
full sun.
Care:
When the young plants are 6-8" tall I mulch heavily for weed
control and to conserve moisture. Okra also benefits from a side
dressing of 10-10-10 or composted manure when the first pods develop.
Harvest:
The first pods will be ready in 50-60 days. Harvest every other
day when they are still immature (2-3 inches) long. Use a knife or
sharp scissors to cut the stem just above the cap. If the pods are
hard and crunchy when you slice them they are not edible as they have
gotten tough and over-matured. Throw them away and learn to pick
them younger!
Tip: Pods first appear near the base and then progress
up the stalk. After the initial harvest, remove the lower leaves
to increase production. Depending on the variety the stalks can grow so
tall you have to bend them over to reach the pods.
Recipes:
Fried Okra
Slice young okra crosswise in 1/2 inch slices.
Sprinkle with cornmeal and sliced onions. Fry in skillet with oil
until brown and crunchy. Season with salt and pepper.
This is mouth-watering good and especially when topped
with salsa!!!
Pickled Okra
Stuff quart jars with tiny, washed 1-3 inch
whole okra, 1 head of fresh dill (or 1 tsp. seed), 1 tsp. mustard
seed, 2 T. salt (yes this is correct) and 1 clove of garlic (or 1/4
tsp. powder)
Fill with an equal ratio mixture of boiling vinegar and
water. (1 cup water to 1 cup vinegar). Immediately cap with hot lids to
seal. Hot water bath for several minutes.
This is the same recipe I use for Dill Pickles |
®
Hertzler
Farm
and Feed Inc.