Originally, Okra comes from northern Africa, where it still grows wild. This unusual member of the hibiscus family has an important part in African, Mediterranean and Oriental cuisine. It is a culinary tradition in the southern states of America, where it is used both as a side dish and in a variety of recipes including gumbos and stews. It is also a popular vegetable in the south of India, where it is mostly used in dry curries.
Also known as “Ladies’ Fingers”, this is rarely seen outside Indian restaurants, but the ribbed, pointed, fleshy, dark green seed pods are delicately flavoured and invaluable for adding body and interest to soups and casseroles. Alternatively, they can be used alone as a cooked vegetable. The interesting and attractive plants (actually Hibiscus esculentus) are not hard to raise and can be grown just like tomatoes, either in the greenhouse bed or in 8 or 10 in. plant pots.
Okra can be grown in greenhouse soil or in large pots & grows to between 80-90cm high and can be eaten raw in salads but is usually added to stews/soups or deep-fried. This variety is one of the best available to cope with our UK climate.
Sow – February – April.
Sow seed on a tray/pot of moist compost and cover with 0.5mm of compost. Water carefully, cover & keep at between 18-21C (maintain this temperature throughout the life of the plant). Germination usually takes between 7-25 days. When seedlings have 2 true leaves, transplant into 9-10cm pots. Pot on again when the roots nearly fill the pot either into a 25cm pot or into greenhouse soil 40-45cm apart.
Sow seed on a tray/pot of moist compost and cover with 0.5mm of compost. Water carefully, cover & keep at between 18-21C (maintain this temperature throughout the life of the plant). Germination usually takes between 7-25 days. When seedlings have 2 true leaves, transplant into 9-10cm pots. Pot on again when the roots nearly fill the pot either into a 25cm pot or into greenhouse soil 40-45cm apart.
Harvest – July to September.