Okra (Clemson Spineless) seeds

30 seeds

Okra (Abelmoschus esculentus) is a heat loving relative of the hibiscus, cotton, and rosella family.  The green pods are eaten either fried, steamed, stir fried, or added to soups and stews where it acts as a thickening agent.  Gumbo is traditionally any dish where okra has been added.  Popular in Cajun and Asian dishes.  Fried okra is a favourite in Southern USA cooking.

Plant when soil temperatures have warmed up.  Late spring, early summer.  If planted too early, the seeds will rot.

This is okra I’ve saved seeds on for years.  There may be some odd seeds of the burgundy okra among them.  It loves the heat and humidity, and is growing very well for me here in Capricorn Coast region.

For saving your own seeds, save the biggest pods and allow them to dry completely before cutting from stalk.  They store well in their pods over the winter.