Okra

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°.