Beck’s Big Buck Okra - Organic


Beck’s Big Buck Okra - Organic

(85 days) Open-pollinated. When Malcolm and Delphine Beck bought their farm in 1968 in Comal County, Texas, they found in the abandoned garden giant okra stalks with the fattest pods they’d ever seen. They saved and replanted the seed, and it grew big fluted remarkably tender delicious green pods in abundance on sturdy plants. They called it the snapping okra because it snaps so easily off the plants when it is ready to harvest. Though not adapted to our climate, Beck’s will produce even in central Maine in an average growing season. Of course, it will do much better farther south.

3699 Beck’s Big Buck - Organic
Item Discounted
A: 2g for $2.20  
B: 4g for $3.60  
supply limited, size not available
C: 28g for $9.00  
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D: 112g for $20.00  
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Additional Information


Abelmoschus esculentus

Days to maturity are from date of transplanting, not seeding.

2 gram packet contains about ~30 seeds. The seed pods are the vegetable we know as okra, a staple down South, and used in Creole, Caribbean, African, Middle Eastern, Indian and other Asian cuisines. The leaves are also edible, cooked or raw.

Culture: State legislator Craig Hickman of Annabessacook Farm in Winthrop, who grows 400 plants per year, says okra requires TLC, balanced nutritious soil with good pH, and not much competition from weeds. According to one of his veteran fieldhands, “Okra is a diva…that needs hot weather for about 60 days.” It may be direct seeded or started indoors in peat pots and transplanted in 4–5 weeks, after all danger of frost has passed. Transplant 1' apart; do not disturb roots. Once it flowers, the fleshy pods will be ready for harvest in two days. They are best when picked young and tender, no longer than 4". Longer pods are really fibrous.

Minimum germination temperature 60°, optimal range 70–90°.