Okra
Abelmoschus esculentus
Family: Malvaceae · Genus: Abelmoschus
Okra, also known as ladyfinger or gumbo, is a tall warm-season annual in the mallow family, grown for its edible green seed pods. It produces large hibiscus-like yellow flowers and thrives in heat, bearing tender pods over a long season. Of African origin, it is a staple of southern US, Middle Eastern, and Indian cooking.
Soil Temperature
20°C – 35°C
Spacing
35 – 60 cm
Harvest
11–14 weeks
Sowing
Grow in seed trays, and plant out in 4-6 weeks.
Growing Schedule Zone 8b
Companions
Growing Notes
Raise seedlings in a similar way to capsicums - warmth is essential. Pick pods when they are about 5 - 8 cm (2 - 4 inches) long. Cut the stem below the pod with a knife. If the stem is too tough to cut then the pod is probably inedible! Wear gloves when picking as okra are often covered in tiny irritating hairs (which disappear when cooked).
Culinary Hints
Use pods cut or whole in soups or casseroles as a boiled vegetable, or stirfry. Freeze uncut okra pods for using later - they'll keep for months frozen.