(Abelmoschus esculentus) Stunning deep red stems, bright green leaves, and deep-red pods make this variety one of the best plants to choose for edible landscaping.
Yellow, hibiscus-like blooms are loved by bees and produce delicious 6” red-purple pods. Grow it for the beauty, and enjoy the bonus of tasty okra in soups, gumbo, and stew.
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Start indoors 3-6 weeks before average last frost or outdoors 1-2 weeks after average last frost when day temperatures are at least 60°F and night temperatures are at least 55°F.
Soak seeds overnight before planting.
Okra is a heavy feeder, so make sure to plant in fertile soil. It’s an excellent choice to plant where peas have grown previously.
Okra loves heat and will be most productive when days are over 80F and the soil is at least 70F.
Harvest okra at about 3" - 3½" long. Cut the thick stem with a sharp knife. Use gloves when harvesting, as some people have an allergic reaction to the foliage, or plant a spineless variety such as 'Clemson Spineless'. Pick frequently and the plants will keep producing until killed by frost. Be sure to remove and compost any mature pods you might have missed earlier.