Harvesting OkraĮdible pods will start to appear about 50 to 60 days after planting. Begin thinning the plants once they are about 3 inches tall. You should water more if you are in a hot, arid region. Okras will typically require an inch of water a week. Space the plants 12 to 18 inches apart, keeping them well-watered throughout the summer months. You should side-dress the plants with aged manure or compost once a month.īegin thinning the plants once they are about 3 inches tall. Growing OkraĮliminate weeds when the plants are young, then mulch the bed to prevent more weeds from growing. Okras are tall so it’s best to allow 3 to 4 feet between rows. Plant the seeds three inches apart in a row. In heavy soil, you should sow the seeds a full-inch into the ground. If you are working with light soil, sow the seeds ½ inch deep into the ground. If the soil is more acidic, work some lime into the bed a few months before planting.Įnrich the soil with compost and then add a half cup of slow-release 5-10-10 fertilizer for every 20 square feet of garden space. The plant prefers soil that is loose, fertile, and slightly alkaline. Okras require about 8 hours of full sun a day. To speed up the germination process, soak the seeds overnight in warm water before planting, Planting Okra When seeding okra directly in the ground, wait until after the soil has warmed and air temperatures reach at least 15.5☌. Wrapping the seeds in moist paper will also work. To speed up the germination process, soak the seeds overnight in warm water before planting. Okra is easy to grow but the seeds have a hard coat. Here’s how to grow okra in your backyard. In short-season areas, you can start plants indoors before setting them out about three to four weeks after the last frost date. In the Southern US, farmers plant their first crop in the early spring. They’re a perfect pair, the whole world says so.Okras will grow in any climate where corn grows. The acidity in tomatoes tames okra’s texture, and their flavors complement each other so well that every okra-appreciating culture in the world has some kind of okra+tomato dish. They’re both summer fruits that we treat like vegetables, and they both hit their highest peak in July and August. Have you ever heard the phrase “what grows together goes together”? It’s an absolute truth, and okra and tomatoes are a prime example. When in doubt, cook okra with tomatoes. Some cooks swear by soaking okra in a combination of water and vinegar or lemon juice for 30 minutes before cooking. Acid will minimize mucilage, so add lemon or vinegar to a dish, or cook okra with things that are naturally acidic, like tomatoes. They can handle any application - go ahead and steam, blanch, roast, grill, and boil with confidence, knowing that the insides aren’t being exposed to slime-encouraging liquids. Keeping pods whole is another good approach. Raw okra is crunchy, which is a texture most people don’t mind. Either way, when your okra is flecked with toasty golden spots, set it aside. Cut your okra into whichever shape you like and choose your method: cook on a dry nonstick skillet, or give it a short spin in a small amount of very hot oil. Dry heat or high heat are recommended here. A smart practice for minimizing okra/liquid contact is to cook your okra first, set it aside while you’re making the rest of the dish, then add it at the end. Cook okra first before you make the rest of the dish.The first thing you need to know is that when liquids interact with okra’s flesh, the slime-factor increases. Always thoroughly dry okra before you start cutting.
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