Okra
Planting, Growing, and Harvesting Okra
You’ll find everything you need to know to plant and grow okra in the accompanying table’s tabs:
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- How many okra plants to grow
- Growing conditions for okra
- When to plant okra
- How to plant okra
- Watering, fertilizing, and pruning okra
- Companion plantings for okra
- How to harvest, store, and use okra
Growing Okra
Okra is a warm-season vegetable that bears juicy seedpods prized in southern cooking. Bushy plants, 4–7 ft. (1.2–2.2 m) tall, with narrow, toothed, textured leaves, bear deep green, red, juicy seedpods on upright stalks growing from leaf nodes.
Common cultivars usually have sharp spines, though some hybrid okra is spineless; wear gloves to protect hands when caring for spiny cultivars.
Okra Plant and Care Guide
How Much to Plant
Allow 6 plants per household member.
How to Plant
Seed germinates in 10-14 days. Average Climates: Sow seed in full sun in spring when soil warms to 65-95°F (18-35°C), repeating in summer. Short-Season Climates: Sow seed indoors 4-6 weeks before soil warms and harden seedlings 5-8 days before transplanting. Sow seed 1/2-in. (12-mm) deep, 6 in. (15 cm) apart, thinning to 12-20 in. (30-50 cm) apart, in rows 30-48 in. (75-120 cm) apart.
Best Conditions for Growth
65-95°F (18-35°C). Requires sustained temperatures over 85°F (29°C) to flower and set fruit; plant northern cultivars in cooler climates.
Soil Type and Fertility
Moist, well-drained soil. Fertility: Rich. 6.0-6.8 pH. Prepare soil at least 2 ft. (60 cm) deep.
Proper Care
Moderate. Keep evenly moist. Fertilize monthly with 5-10-10 formula. Cultivate. Pest and disease resistant.
Pairing Recommendations
Melons, southern peas, and peppers.
Maturity, Picking and Gathering
55-65 days. Cut pods at stem when 3-5 in. (75-125 mm) long; harvest on alternating days to extend development of new flowers and seedpods. Wear gloves when harvesting to prevent potential skin irritation; sap permanently stains clothing and utensils.
How to Store and Preserve
Use immediately; avoid storage. Okra is a principal ingredient of gumbo; use it as well to thicken and give body to soups and stews, bread and deep fry it, or stir-fry with other vegetables in Asian dishes.