Get down with your southern side by growin’ some okra! Although a bit picky—it prefers hot and humid conditions and needs at least 2 months of strong summer heat in order to mature—your work will be well worth it. Okra leaves are lobed, hairy, and heart-shaped. Its papery flowers are a gorgeous light yellow with a dark center, resembling hibiscus flowers, and can be added to salads as a handsome and tasty garnish. The edible seed pods are lovely fried or pickled and can be found in recipes popular in the southern US as well as in Indian and Pakistani dishes.
There isn’t much out there that screams “the South” more than okra and jambalaya, except maybe using your Jambalaya okra in this exceptionally tasty Southern dish! This hybrid varietal was bred for all of the best parts of the okra plant and with long pods, great taste and large yields, the Jambalaya plant really has it all. Oh and did we mention it has been adapted to grow in cooler climates? That’s right! While Jambalaya okra still prefers warmer climates for optimum outputs, it has a shorter maturity period which means it can be grown in the summer months in cooler climates.
Seed Depth: 3/4″
Space Between Plants: 12″
Space Between Rows: 12–48″
Germination Soil Temperature: 60–95°F
Days for Germination: 5–14
Sow Indoors: 4 to 5 weeks before average last frost date.
Sow Outdoors: After all danger of frost has passed.
Grows best in warm or hot weather. Wait to transplant or start seeds until after soil temperatures reach a consistent temperature of at least 60°F, if not warmer. Note that if growing in cooler regions, okra will do perfectly well if you start it indoors to extend your season. Remember, seedlings are extremely delicate and should not be placed outside when there is even a slight chance of frost.
Natural: Full sun.
Artificial: Will grow under most types of lamps but prefers bulbs that can provide higher levels of heat, such as HIDs.
Soil: Prefers loamy, well-drained soil. A pH of 6.5 to 7.0 will keep plants healthy and nourished.
Soilless: Can be grown in soilless mixes, perlite, pine bark, and other soilless media. Useful for starting seeds indoors.
Hydroponics: Will thrive in a variety of media-based hydroponic systems.
Aeroponics: Will thrive in an aeroponic system.
Water: Requires moderate to high levels of water but hates soggy roots, so keep soil moist but not saturated. Aim for at least 1″ of water per week, increasing the amount during times of low precipitation and high temperature.
Nutrients: Requires moderate to high levels of nutrients. Plants prefer to be fertilized in small doses throughout the season. Try a fertilizer low in nitrogen because high amounts of this supplement will cause increased vegetative growth, redirecting nutrients away from seed pod production.
Foliar: Will benefit from applications of compost tea or fish emulsion.
Pruning: Will benefit from pruning once in late summer when plants get very tall and difficult to harvest. Cut back one-third of the plant top. New buds will form along the remaining stem.
Mulching: Although not required, mulching with an organic material such as straw or wood chips will keep weeds down and conserve soil moisture.
Rotation: A 3-year rotation is recommended. Alternate okra with onions, beets, carrots, or legumes to keep soil healthy.
Companions: Grows well with eggplant, potatoes, peppers, and tomatoes.
Harvest: Cut pods from plants, leaving a short stem attached, when they reach 4–6″ in length. Okra will grow quickly, so check plants every 1–3 days. If you leave the pods too long, they will get stringy and hard to eat, but remove them anyway to maximize production. Wear gloves and long sleeves when harvesting as the hairs on the okra plant can cause skin irritation.
Storage: Pods will store well in the refrigerator for up to a week.
Fun Fact: Due to it’s sliminess (which can avoided by not overcooking it!) okra only gained favor in the southern U.S. in the early 1900s as an ingredient in gumbos and jambalaya. In the mid 20th century however, fried food became more popular in the states and okra was included in the list of veggies that people thought tasted better battered and cooked in oil. While we can’t say that the deep fried food phenomenon is overall fantastic for American society, the spread in popularity of okra can be seen as a silver lining in the frying trend since this vegetable is simply delicious and—thanks to it’s gorgeous flowers— a beautiful addition to any garden.
Preserve: Okra pods can be preserved by blanching and freezing, either whole or cut. You can even bread them before freezing if you plan to fry them later. Otherwise, freeze okra after baking or frying. Okra is also great when pickled or brined.
Prepare: Before cooking, cut off the stem end and remove fuzz from older pods. Okra is commonly breaded and fried. It can also be used in soups, casseroles, stews, gumbo, or as a thickener. To avoid sliminess in cooked okra, try a vinegar treatment, using 1.2 c of vinegar per 1 lb of okra, and soak for at least 30 minutes. Rinse before using.
Nutritional: Low in calories and a good source of dietary fiber. Okra provides vitamin(s) A, B, C, folic acid, calcium, and zinc.
Medicinal: Okra can help with moderating blood sugar, maintaining digestive health, and weight loss. Eating okra can provide a healthy internal environment for good bacteria and probiotics. It can also soothe ulcers, treat inflammation and sore throat, and act as a laxative. Topical preparations are good for hair and skin to provide moisture. Crushed leaves and roots can be applied to wounds.
While we always encourage healthy eating, this Fried Okra recipe is simply too delectable to pass up and with the substitute of almond milk instead of buttermilk, the reduced fat content lets you enjoy your okra without feeling guilty about the calories!
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