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If you love okra, chances are you're from the South. This mainstay of Southern cooking is most commonly eaten breaded and fried or in gumbo, where its thick, viscous texture adds body and flavor to the regional favorite.
Not surprisingly, this Southern favorite thrives in hot weather and warm soil. Although it's great fried or in gumbo, it can also be steamed, boiled, baked, grilled, or pickled. Okra is drought-tolerant, although it needs moisture during flowering and pod set.
how to grow Okra
Some okra varieties have spines on the leaves and stems, so wear gloves when harvesting. Cut pods from the plant when they are 2-4 inches long, about five or six days after flowering. Harvest pods frequently during hot weather because they quickly become too tough to eat.
more varieties for Okra
'Annie Oakley II' okra
Abelmoschus esculentus 'Annie Oakley II' is a good variety for the north because of its short growing season. Plants grow 3-4 feet tall and produce spineless green pods. 48 days
Abelmoschus esculentus 'Burgundy' offers deep red stems and pods. The pods turn deep purple when cooked. The plant grows 7 feet tall. 60 days
'Clemson Spineless' okra
Abelmoschus esculentus 'Clemson Spineless' is a classic green variety that produces pods up to 9 inches long before they become tough. Spineless plants grow to 5 feet tall. 56 days
'Little Lucy' okra
Abelmoschus esculentus 'Little Lucy' has the same coloration as 'Burgundy' but grows only 2 feet tall and produces 4-inch-long pods. 55 days