Native to Africa, okra is a member of the Malvaceae or mallow family that includes hollyhock, cotton, rose of Sharon and hibiscus. Red or burgundy okra is a relatively new variety. In varying shades of color, okra may be chunky or slender and have ribbed or smooth surfaces. Growing tall, this annual vegetable plant produces large attractive hibiscus-like flowers and lobed heart-shaped usually hairy leaves with long stems attached to a thick woody stem. The pods develop in the leaf axil and grow rapidly after flowering.
Okra provides a good source of vitamin C, vitamin A, folacin and other B vitamins plus magnesium, potassium and calcium. It is fat-free, saturated-fat-free, cholesterol-free and low in calories. A substantial source of dietary fiber, okra provides over five grams per three and one-half ounce serving. The extra folate supplied by this vegetable is beneficial to pregnant women. – See more at: puf
Optimum Soil Ph: 6.0 to 6.5
Days To Maturity: 65
Sowing Method: Directly Outdoors
- Okra is from Africa. Okra loves heat. Days must be over 80F to produce decent crops. The soil must be over 70F. If you have cool summers wait to plant Okra at the end of May or 1st week in June. Sow seeds 1″ deep. If possible, plant next to heat sinks like rock walls or south sides of structures. Try placing a few bricks or rocks at the base of established plants as heat sinks.
- Once established Okra is very drought tolerant. However, watering every 7-10 will produce higher yields. However don’t over water. Okra does like drier soils than most of your veggies.
- Ovoid planting Okra in wet, soggy soils.
- Okra will grow best in soil that has been worked down to a level of 10″.
- Thin plants to about a 12″ apart.
- Fertilize your bed with composted manure before hand, but do not feed too much nitrogen was established. This will cause luxuriant growth and few blooms/pods.