By Mary Ann Steele, Somervell County Master Gardener
Tomatoes are often referred to as “Queen of the Garden”.
They are, by far, the most popular crop grown by gardeners. But consider another vegetable with Southern bloodlines that should be exalted to Texas royalty. One that doesn’t fade in the summer heat, doesn’t succumb to blossom end rot and can withstand leaf footed bugs. . .
OKRA . . . All summer long, okra stands tall and tough, laughing at the summer heat. What vegetable could be easier to prepare?
No shucking, no husking, and no chopping — simply toss the whole pods into simmering water and cool 4-6 minutes, just till tender. Drain liquid, toss with salt, pepper and a little butter, serve with a thick slice of home grown tomato and you have a delicious, high fiber, low sodium, low fat accompaniment to a summer supper. Forget the slime, it is one of okra’s strengths. Plant scientists call it mucilage, and it is this complex structure of molecules that gives okra its drought tolerance.
Okra is believed to have originated in Ethiopia and made its way to North America in the possession of African slaves. It is not only valued for its tender pods but also for the beautiful plant that is a member of the mallow family, producing creamy yellow flowers that resemble hibiscus blooms. These blooms give way to okra pods that grow very fast, as much as an inch a day. During its peak crowing season, okra must be harvested every 2-3 days while the pods are tender.
Because okra loves heat, it should not be planted until the soil warms up in spring. Wait until the soil is at least 65-70 degrees. Mid to late April or even early May is best. The seeds will not germinate in cool soil.
They have a hard seed coat and many gardeners like to soak the seed overnight in warm water before planting. Soaked seeds generally will germinate 4-5 days earlier than non-soaked. Plant seeds 1/2 to 1 inch deep in moist soil. Space seeds 12 inches apart in rows 3 feet apart. If you have room, space plants 2-1/2 to 3 feet apart to make harvesting easier.
Okra does best if grown in loose soil high in organic matter with a
pH of 6.5-7.5. Okra does not like wet feet and can withstand dry periods, but yields better with regular irrigation. If possible, mix in soil amendments a week or two before planting. Because of the long production period, it may help to do a booster application of fertilizer around the time the pods form and then 6-8 weeks later. Okra will grow all summer.
Leafhoppers, aphids, fire ants and stink bugs are partial to okra. Aphids secrete a sticky substance that satisfies a fire ant’s sweet tooth. Aphids can be eliminated with a strong spray of water.
Clemson Spineless variety with ribbed pods has been a proven producer since being introduced as an All American Selection winner
in 1939.
Try grilled okra…
Toss whole pods with olive oil and sprinkle with salt, pepper, and garlic powder. Grill for 10-15 minutes.
Also, raw okra can be sliced 1/4” and mixed in a green salad.
Very tasty!