Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&
Okra Jambalaya - Renee&

Okra Jambalaya - Renee's Garden

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Abelmoschus esculentus

Garden Okra

Once weather heats up, fast growing okra plants really take off, with handsome hollyhock-like flowers quickly followed by heavy yields of crunchy, dark green pods. Pick okra young and tender to enjoy lightly battered and fried, or sauté, stirfry, stew or pickle your pods. Cooking with acid ingredients like tomatoes, lemon or vinegar minimizes okra’s slippery texture. This tasty hot weather crop is now a favorite far beyond its original home in the South.

Seed Count: Approx. 30 / Weight: 1.5 g
 Cold Winters Mild Winters Sun/Shade Space Seeds Days to Germinate Days to Harvest
May-June April-June Full Sun 6 in. apart 1/2 in. deep 7 - 10 days 50 - 60

TO START EARLY INDOORS

Start indoors 3-4 weeks before last frost date. Soak seeds overnight in tepid water to soften hard seed coats. Plant 1/2 in. deep in individual 3-4 in. pots of seed starting mix. Keep warm and provide as strong light source. Transplant 1 ft. apart in rich garden soil in full sun only after temperatures reach 55-60F (13-16C) both day and night. 

TO PLANT DIRECTLY OUTDOORS

When spring weather reaches 55-60F (13-16C) both day and night, plant in well-amended, rich garden soil in full sun. Sow seeds 1/2 in. deep and 6 in. apart. When seedlings are 3-4 in. tall, thin to 1 ft. apart so plants have room to grow and mature.

GROWING NOTES

Okra seeds do not store well and germinate at about 50%, so start with fresh seeds each season. Plants need consistent hot weather, but once established, they really crank out pods! Provide consistent moisture; mulching is a good strategy. Feed plants monthly. Keep pods picked for most production. 

HARVEST AND USE

Given plenty of hot weather, Okra plants produce copious hollyhock-like blossoms followed by lots of crunchy, green pods. Pick when pods are no more than 2.5-3 in. long. As they become though at larger sizes. Enjoy sautéed, stir-fried and in soups and stews. Pods can be frozen for future use.

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