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Okra (Abelmoschus esculentus)
is a mallow plant (family Malvaceae). It grows fibrous pods full
of round, white seeds, which, when picked young, are eaten as
a vegetable. It was formerly considered a species of Hibiscus.
The word okra is of African origin. Other words for okra include
gumbo and lady fingers. How to grow okra: Okra was brought to
the United States via the African slave trade route, and flourished
in the South. It can be grown throughout the South and into the
Southwest and will tolerate poor soils (with heavy clay) and intermittent
moisture; it only grows when there is available water, but can
survive severe drought conditions in all but its seedling stage.
Add the fact that few garden pests show any interest in the plant,
and you have a great garden vegetable.
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Okra seeds sould
be soaked overnight before planting. They should then be planted
an inch deep in your poorest rock-free soil. Plant when the ground
has thoroughly warmed up, after your tomatoes are flowering. Germination
ranges from six days (soaked seeds) to three weeks (dry seeds
watered in followed by cool spell). Water seedlings well and they
will reward you in their maturity. Okra is among the most heat-
and drought-tolerant vegetables in the world. The best okra, like
almost all vegetables, is young and fresh right out of the garden.
Okra gets very woody when it gets too mature, so it is best to
pick often, even if you stick it in the refrigerator for a few
days until you are ready to eat it. Okra is one of the most popular
vegetables in late 20th century Japanese cuisine.
Above Pictures Are from The
U.S.D.A.
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