At the Veggie-Bed, we take pride in growing okra, one of our favorite late-summer fruit-vegetables, known for its vibrant green pods and versatile culinary uses.
Okra, also known as lady’s fingers, is a flowering plant in the mallow family, related to hibiscus and cotton. It produces edible green seed pods that are widely used in various cuisines. Native to East Africa, okra thrives in warm climates and is popular in tropical, subtropical, and warm temperate regions.
We sow okra seeds directly in the garden when the soil temperature is between 65-75°F. Using a section of our garden that has fertile, well-drained soil and receives full sun, at least 6-8 hours daily. We mix aged manure or compost into the soil before planting. We space the seeds 1/2 to 1 inch deep and 12-18 inches apart.
We water regularly but do not oversaturate; okra prefers moist but well-drained soil. We control weeds when plants are young and mulch heavily to prevent more weeds and retain moisture, and side-dress with rich compost during the growing season.
Okra pods are ready to harvest about 60-70 days after planting. We harvest when pods are 2-3 inches long, harvesting regularly to prevent them from becoming tough and woody. Using garden shears or a sharp knife we cut the pods from the stem, leaving a short stem attached to the pod.
Though okra can be prepared in various ways, we prefer to coat okra in cornmeal and fry until crispy, grill okra with a bit of olive oil and seasoning, add raw okra to salads for a crunchy texture, and/or Pickle okra for a tangy snack.
Okra is a versatile ingredient that can be used in a variety of dishes. It can be added to soups, stews, and even used as a thickening agent in dishes like gumbo. Its unique texture and flavor make it a great addition to any meal, inspiring you to get creative in the kitchen. Do you have a favorite way to enjoy okra?
Photo by: Tom Myrick
Written by: Tom Myrick
About the Writer/Photographer: Tom Myrick
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