If there is one vegetable that thrives throughout a long, hot summer, it has got to be okra. In theory, it should do well wherever corn grows. Like corn, it is an important Southern food crop, but I did grow a miniature variety as an ornamental during my sojourn in Nebraska and really enjoyed the yellow flowers.Okra flowers look much like their mallow family cousins including hibiscus, hollyhock and the Rose of Sharon.
Okra loves days above 85 degree [it is nice that somebody does--the editor] and must have nights above 60 degrees. In cool situations the stressed plants are prone to develop fungal diseases. It wants full sun and fertile soil with a neutral pH between 7 and 6.5. Space seedlings 10 inches apart and irrigate if rainfall is less than an inch a week. After the soil has warmed, apply a layer of mulch to conserve moisture and keep weeds at bay.
Once the harvest begins, plan to pick daily because the mature fruits are too tough to eat. Those that are finger size, 2 to 4 inches in length, are ready to harvest. In England, okra is called “ladies’ fingers” for this very reason. But speaking of fingers, wear long sleeves and gloves to prevent injury to yours from okra spines while harvesting. If there are mature fruits on the plant, remove them to prevent seed formation. Plants will continue to produce until cool weather arrives. In midsummer, the gardener may make a second planting of seedlings or cut back the existing plants to produce a second crop.
Okra is a low-calorie, high-fiber food. In fact, its infamous “slime” is soluble fiber. In the past it was added to gumbo to thicken the soup. Soak okra in vinegar for a half hour before cooking to eliminate the slime factor or cook it with an acidic food such as tomatoes.
Whether you love or loathe it, okra is not well known outside the hot summer regions of our country. Unfortunately, when folks from the cool-summer areas try it, they tend
to prepare it as they would zucchini squash. As we well know that is a huge mistake that leads to a very, very bad first impression.
Oh well, they can’t grow it anyway, so let’s keep it as a regional delicacy.
Master gardener and rosarian Ann Bartlett munches okra among the ornamental beds surrounding her home.
Planet's okra-dendum: Ann didn't say so, but keep a knife stashed somewhere in the garden to cut okra because it can be impossible to get the pods off the plants with your ladylike little fingers alone! In fact, keep a couple, because it can also be impossible to remember to leave the knife in situ when you return to the house.
