Okra

If you love okra, chances are you're from the South. This mainstay of Southern cooking is most commonly eaten either breaded and fried or in gumbo, where its thick, viscous texture adds body and flavor to that 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.

Light:

Sun

Plant Type:

Vegetable

Plant Height:

2-8 feet tall

Plant Width:

1-3 feet wide

Top Varieties

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'Annie Oakley II' okra

is a good variety for the north, beginning to produce spineless green pods in just 48 days. Plants grow 3 to 4 feet tall.
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'Burgundy' okra

offers deep red stems and pods. The pods turn deep purple when cooked. The plant grows 7 feet tall. 60 days
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'Clemson Spineless' okra

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
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'Little Lucy' okra

has the same coloration as 'Burgundy', but grows only 2 feet tall and produces 4-inch-long pods. 55 days
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