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Originally from West Africa, okra runs in the blood of many Southerners for whom summer is not complete without a plate of gumbo, lightly battered fried okra or a side of pickled pods. The stunning plants belong to the mallow family with the relation to hibiscus readily apparent by the flowers, so be sure to make ornamental plantings in addition to those marked for harvest. For best yields pick every other day during the season but special care should be taken when harvesting because it can irritate the skin of some gardeners.
Nutrients: vitamins B6, C, and K, folate, calcium, manganese.
Okra is a frost sensitive annual that requires full sun and well-drained soil. Okra will tolerate a wide variety of soils and once established is heat and drought tolerant.
Okra is ready to harvest in approximately 60-70 days. Depending on the variety, pods are best eaten when 2-3" long. If left on plant too long, pods become tough and fibrous. To increase productivity of plants, harvest every two days to promote further pod production.