| Botanical Name: |
| Abelmoschus esculentus |
| Description: |
| Traditionally a southern favorite, Okra is a member of the hibiscus family that produces, small, slender, edible green pods, with a mild flavor and ridged texture. When cooked, the pods release a viscous substance that is sometimes used as a thickening agent. Prefers warm climates |
| Planting Time: |
| Start indoors three to four weeks after the last frost date or sow seeds directly outdoors when soil warms to 68ºF. Warm climates can start a second crop in early summer. |
| Exposure: |
| full sun |
| Soil: |
| deep, fertile, well-drained soil with a pH of 6.5 to 6.8 |
| Planting: |
| Plant seeds _ to _ inch deep spaced 2 to 3 inches apart in rows 12 to 24 inches apart. If you prefer, stratify (nick) and soak seeds prior to planting to speed germination. When seedlings reach a height of four inches, thin by cutting extras with a scissors. Transplants should be spaced 12 inches apart. |
| Watering: |
| Keep soil evenly moist (not wet) to encourage continuous production of pods. Plants are susceptible to stem rot, so avoid getting water directly on plants. |
| Maintenance: |
| Mulch around plants to control weeds and retain soil moisture. Apply an organic fertilizer, like compost tea, every few weeks to boost production. |
| Harvesting & Storage: |
| Pods should be harvested when they are young and tender and have reached a length of 1 to 6 inches. Harvest frequently to keep plants producing. Okra is highly perishable and should be frozen, pickled, canned or eaten within 24-48 hours of harvesting. Dry over-ripe pods for arrangements. |
| Diseases and Pests: |
| Common okra problems include cabbage worms and aphids. Remove worms by hand and spray aphids with an organic insecticide or spray them with a hose. |
