by Carolyn Noblett

Created on: September 20, 2009   Last Updated: May 01, 2012

Okra is a southern favorite in the United States, and the south can reach pretty far north when it comes to southern favorites. Tender green pieces of okra, cut in half inches or so, dredged in flour and deep fried, or dropped in a gumbo is a delight to the taste-buds. If you have never tried okra now may be the time to start.

Just days after flowering you will want to begin checking your plants. Around 50 to 60 days after planting is when you can expect to begin your harvest. Keep handy a pretty harvest basket to take to the garden with you and a small sharp knife.

Like many other garden items it pays to cut practically every day or two to ensure that it keeps re-blooming. At least check to see if any pods are ready. If they are, cut them close to the pod leaving behind the stem to keep them flowering. Right above the cap is a good place.

The plants with their hibiscus-like flowers are actually pretty enough to grow in a flower garden or around your foundation. Some of the pods will most likely become woody before you find them. Just cut them anyway and toss them in the compost pile or dispose of them however you prefer.

Most okra is harvested when it is about 3 inches long. There are other varieties that are ready at other lengths so you will probably want to know what variety you are growing. If the pod is still soft it is most likely still tender. Once it gets hard or the seeds are hard it will probably be tough. It may take a few misses but you will learn when your okra is ready.

Don't forget to prune the plants when they get a tall during the summer, so they can branch out. That way you will get a larger harvest. Like tomato plants they can irritate you if you are not wearing gloves. They have prickly little hairs on them and can make you itch like crazy.

Okra is a heat lover which may be why they do so well in the south. When mid summer rolls around you will be getting more than in cooler weather. At the end of the season be sure to let a few pods reach maturity so you have seed for next summers crop.

Like other garden produce you might not want to eat okra daily so plan to freeze some of it, or pickle it. If at all possible you might want to process your harvested okra each day by blanching and freezing or whatever method you choose. The sooner you do the fresher it remains. You can have a taste of summer all winter long.

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