Okra

Family. Malvaceae.

Where does it grow? The exact origin of okra is unknown, but the plant is believed to originate in Africa.

How it grows. Okra is an erect herbaceous annual plant up to 5 m high (usually about 2 m). The stems are thick, juicy, branched, covered with sparse stiff hairs, often bright burgundy. All parts of the plant emit a clove aroma when damaged. The leaves are slightly prickly, up to 50 cm wide and up to 35 cm long, deeply dissected, with serrated edges, pubescent, arranged alternately on petioles up to 50 cm long.

The flowers are single, bright, very beautiful, large, axillary, up to 8 cm in diameter, usually yellow with a dark red, purple or lilac center, on a thick stalk up to 4 cm long. The fruits are 10-20 cm long, reminiscent of pepper, with a pointed end. Unripe fruits can be purple-red, red-green, dark green, light green or yellow. Each fruit contains up to 100 spherical or ovoid seeds. Grows quickly.

Height. Up to 2 meters in culture.

Planting and care

Reproduction, growing from seeds 

Okra is planted in the spring, with seeds pre-soaked in water for 24 hours before planting. 

Diseases and pests 

Powdery mildew and leaf spot, sometimes thrips, mealybugs and spider mites appear.

Fertilizer 

Every 2 weeks. 

When it blooms 

It blooms for a long period of time, usually until the first frost.

Containment temperature

Okra is thermophilic and cannot tolerate temperatures below 13°C, while the optimal soil temperature is above 15 ° C.  

Lighting

It is very photophilous and prefers places open to the sun. 

How to care

It is advisable to pinch the tops of the shoots of young seedlings to increase the branching of the plant.

Soil

Peat-based, rich in organic matter, well-drained.

Spraying 

No special requirements, although occasional spraying is welcome. Loves ventilated rooms.

Water the okra

Does not tolerate both drought and waterlogging; keep the soil evenly moist. 

Transfer

Not necessary. 

Purpose

Okra is prized for its edible green fruit shaped like a lady's finger. Widely used in African, Indian and Caribbean cuisines. Unripe fruits are usually boiled or fried.

 The young leaves are sometimes used as a vegetable, like spinach. From germination to harvest, only about 60 days pass; if the room is warm enough, the growing season is even shorter. Pickled okra is popular. 

Note

Sometimes there is a short-term allergic reaction when coming into contact with the small spines of okra leaves. Wear gloves and a long-sleeved shirt when handling the plant.