Okra can grow from three to six feet tall. Choose a garden spot where its shade will not harm other sun loving plants. Sow the seeds one inch deep in rows that are three feet apart. The seeds generally germinate in two to 12 days.
Harvest. Pick pods when they are 2 to 4 inches long; they will be less gluey. Harvest pods at least every other day once flower petals fall and pods set; if pods ripen the plant will stop producing. Okra is ready for harvest 50 to 65 days after planting.
The species is a perennial, often cultivated as an annual in temperate climates, and often grows to around 2 metres (6.6 ft) tall. It is related to such species as cotton, cocoa, and hibiscus.
All but one person said string beans were a vegetable and most (30) said squash is a vegetable. Avocadoes, string beans, squash, eggplant, green pepper and okra are all technically fruits, Litt says. On the other hand, rhubarb is not a fruit.
It contains potassium, vitamin B, vitamin C, folic acid, and calcium. It's low in calories and has a high dietary fiber content. Recently, a new benefit of including okra in your diet is being considered. Okra has been suggested to help manage blood sugar in cases of type 1, type 2, and gestational diabetes.
If you dig "nose-to-tail" veggie eating, okra is for you: the leaves, flowers and seeds are all edible. Young okra greens can be cooked like spinach or beet greens (or eaten raw) and the seeds can be ground and used as a coffee substitute (here's a recipe for okra coffee) or even pressed for oil.
Dwarf varieties should be spaced about 12 inches apart in a row. If you plan on staking your plants, space them about 24 inches apart. Set sprawling, indeterminate tomatoes about 36 to 48 inches apart. Plant your seedlings about 1 inch deeper than they are sitting in the nursery container.
Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes.
Most gardeners grow okra to harvest the green pods, but the plant's large, attractive blooms also give it ornamental value. If you don't have outdoor garden space, you can still grow a plant indoors; this will also protect your plant from pests and bad weather.
But when prepared or cooked properly, the okra actually has a mild flavor that some say tastes like the eggplant. Its texture though is very different simply because it is more fibrous and tender if picked at the right time. The slime that it has will also make the vegetable have a silky texture on your tongue.
Okra flowers look like the blooms of a hibiscus, a close relative to okra. In addition to gaining height, okra's leaves get bigger as the plants grow and begin producing yellow blossoms followed by tender pods. Plants are erect with a main trunk, making them look a little tree-like in the garden.
Part 1 Prepping and Blanching the Okra
- Start with fresh okra.
- Wash the okra.
- Trim off the stems.
- Prepare a pot of boiling water.
- Prepare an ice bath.
- Blanch the okra for 3 - 4 minutes.
- Plunge the okra into the ice bath for 3 - 4 minutes.
- Drain and dry the okra.
This is my favorite way to eat fresh okra. Top lopped off, sliced in half lengthwise, and sprinkled with table salt…and sometimes lots of black pepper. To save time, you could also just take the salt shaker to the garden. Just pick 'em off one by one, sprinkle the outside with salt, and CRUNCH!
Okra (Abelmoschus esculentus), native to Africa and a beautiful relative of hibiscus, was brought to North America in the 1600s. This tropical plant quickly became popular in the Deep South both as a side dish and as a thickening for gumbo and stews. It can, however, thrive in any climate where corn will grow.
Okra leaves are best suited for cooked applications such as sautéing, stir-frying, and boiling as the heat softens the leaves and helps reduce their spiny texture. They can be consumed raw and used instead of spinach or beet greens in salads, or cooked and used in soups, stews, gumbos, and curries.
For okra seed harvesting, the seed pods must dry on the vine and beginning to crack or split. At that point, you can remove the pods and split or twist them. The seeds will come out easily, so keep a bowl nearby. Since no fleshy vegetable matter clings to the seeds, you don't need to wash them.
Cucumbers may be grown in rows or hills. Row planting requires a long furrow that is 1/2 to 1 inch deep. Place seeds in the furrow spaced 12 inches apart. If you know the cucumber variety is very large growing, increase the spacing in the furrow to 18 to 36 inches apart.
For all type of squash, frequent and consistent watering is recommended. Water most diligently when fruits form and throughout their growth period. Water deeply once a week, applying at least one inch of water. Do not water shallowly; the soil needs to be moist 4 inches down.
Plant seeds 1.5 to 2 inches deep and 4 to 6 inches apart. Rows 30 to 36 inches apart. For sufficient pollination, plan your plot right. Don't plant two long rows, rather, plant corn blocks of at least four rows.
Plant seedlings one inch deep and about 36 to 60 inches apart, depending on variety. For vines trained on a trellis, space plants 1 foot apart. For an early crop, start cucumber seeds indoors about 3 weeks before you transplant them in the ground. They like bottom heat of about 70ºF (21ºC).
How to Grow Tomatoes in Pots
- Pick a Good Spot. Place pots where they'll receive at least six hours of sun.
- Find the Best Tomatoes for You.
- Choose the Right Pot.
- Use Premium Quality Potting Soil.
- Plant Tomatoes Properly.
- Add Support.
- Cover the Soil.
- Water Regularly.