![]() Choose Okra pods that are only 2-3 inches bigger pods are already hard, chewy, and too fibrous to eat. This exposes the pods to more sunlight which means a bountiful okra harvest. It is also advisable to remove large okra leaves, especially the ones that cover the pods. ![]() Okra roots are fragile, so it’s better to snap rather than pull the pods so you do not affect the roots. Gloves can also prevent skin irritation and softening before use. Don’t forget to wear gloves, especially if you are harvesting the spineless variety, since they can have fine protrusions called setulose growth in their stems, leaves, and pods. Okra has a velvety texture due to the hairs on Okra. #okragrowingtips #okraharvesting Click To Tweet Harvesting Okra Tips Also, okra can be preserved by freezing and pickling.Gloves can also prevent skin irritation and softening before use. There are many okra recipes for stews, deep fried, roasted, breaded, and of course, gumbo. So be ready to use some fresh okra in your favorite recipes. Once harvested, okra only stays fresh for about three days in the fridge. The spineless varieties don’t have spines on the seedpods, but the plants do, so you’ll still appreciate gloves. The spine varieties have large hairy leaves and spines on the pods. And wear long sleeves and gloves when picking. Letting seedpods get too big will slow down new growth and result in less yield.Īnother important harvesting tip is to use pruning shears or a sharp knife to cut pods off. If you can’t keep up with eating the okra, you will still want to keep up with harvesting. If temperatures stay warm, an okra plant will continue cropping or producing seedpods for 4 to 5 months. Pick okra daily, and you’ll be rewarded with even more production. Usually, pods that are between 2 and 4 inches are just right. Young and small pods are more tender and what you will enjoy eating. Okra that has stayed on the plant too long will be stringy and tough. When okra is at its prime, it is tender and crisp. During this time, you’ll want to visit your garden daily because these little pods can grow quickly. The flowers will fall off within a few days, and you’ll notice the small seedpods growing. The pods have a long tapering shape and are usually green but can also be burgundy. However, most people grow okra to eat the seedpods. These pale yellow, hibiscus-looking flowers are edible. Knowing when okra is ready to pick is the difference between a tender and tasty vegetable and a culinary disaster.įirst, you will have beautiful flowers develop on the okra plants. Only 50 to 75 days after the okra seeds sprout you will have okra pods ready to harvest. One way to avoid this is to rotate your crops yearly and not plant in spots where other plants have had nematode problems. Nematodes can be a problem for okra plants. Also, cutting off the top will encourage the growth of side branches, and the plants will continue to develop seedpods. Since plants can get tall, cutting off the tops can make them more manageable. If it gets really hot, usually in August, production will slow down.Īt this point, some gardeners trim the okra plants. In addition, using mulch will help keep the soil moist and warm while allowing it to drain. An inch of water a week is usually sufficient. Okra will grow poorly in heavy clay soils that hold too much water.Įven though okra can tolerate drought, it will produce better with adequate water. The soil should drain well and have a neutral to slightly alkaline soil. Prepare okra garden beds with lots of organic matter to create a rich growing environment. It grows best in warm climates with temperatures between 75º and 90º F. Okra is a fast growing plant that loves the heat and needs full sun to grow.
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