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Okra

Abelmoschus esculentus

A tall, heat-proof relative of hibiscus with pretty yellow flowers and tender pods. It thrives in the long, hot summers that stop most other vegetables.

Growing facts

Scientific name
Abelmoschus esculentus
Origin
Northeast Africa (Ethiopia region)
Plant size
4–8 ft upright plants; dwarf types 3–4 ft
Growth rate
Fast
Sun
Full sun
Soil
Well-drained soil; tolerates sand and some drought
Soil pH
6.0–7.0
Pollination
Self-pollinating; bees visit the flowers
Cold hardiness
Killed by frost; needs warm soil (above 65°F) to sprout
USDA zones
Grown as a warm-season annual in all zones
Harvest
50–65 days from seed
When to plant (zones 9–11)
Mar–Aug
When to plant (zones 5–8)
May–Jun
Water
About every 4 days once established, without rain; more in heat, in pots and while young
Feeding
About every 30 days
Taste
Mild and grassy, like eggplant or green beans; slimy when cooked wet, crisp when fried or roasted
Nutrition
Fiber, vitamin C, vitamin K and folate

Is okra safe to eat? Edible and toxic parts

What you can eat

  • Young pods, raw or cooked
  • Young leaves, cooked
  • Flowers
  • Mature seeds, roasted

Toxic parts and cautions

  • Good to know: The leaves, stems and pods have fine hairs or spines that irritate skin. Wear gloves and long sleeves when picking.

Pets: Plain cooked okra is fine for dogs in small amounts.

How to eat and enjoy okra

  • Gumbo (Louisiana) and okra stews (West Africa)
  • Fried or roasted okra
  • Pickled okra
  • Bhindi masala (India)

When it's ripe

Pick pods at 2–4 in, usually 4–6 days after the flower opens. Big pods turn woody fast. Pick every day or two in summer.

Storing it

Refrigerate dry and unwashed for 2–3 days. Blanch and freeze, or pickle, for longer.

Okra varieties (5)

  • Cajun Delight

    An early, compact hybrid okra.

    Good for shorter seasons and smaller spaces.

  • Clemson Spineless

    The standard green okra, with fewer spines than older types.

    Reliable and productive.

  • Emerald

    A spineless okra with smooth, round dark-green pods.

    Pods stay tender a bit longer than ridged types.

  • Red Burgundy

    A striking okra with red stems and red pods.

    Pods turn green when cooked. Ornamental enough for a flower bed.

  • Star of David

    An heirloom with thick, many-ridged pods.

    Tall plants. Pick pods young.

Pests and diseases to watch for

  • Scale insects

    Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

    What to do: Scrub small colonies off with a soft brush.

  • Mealybugs

    White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

    What to do: Blast off with a strong spray of water.

  • Aphids

    Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

    What to do: Spray off with water.

  • Sooty mold

    Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

    What to do: Control the insects making honeydew; the mold then weathers away.

  • Spider mites

    Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

    What to do: Hose the undersides of leaves.

Growing okras? Let Gardyn keep track.

Gardyn tells you when your okra needs water based on your local weather, reminds you to feed and prune in season, and keeps every harvest and photo.

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General guidance, not medical or veterinary advice. Poison Control (US): 1-800-222-1222. ASPCA Animal Poison Control: (888) 426-4435.