Okra (Abelmoschus esculentus) is a nutritious, edible vegetable that contains folate, vitamins, and antioxidants. Okra is native to Ethiopia, but now grows commonly throughout the world. Okra is commonly prepared by frying, stewing, roasting, and grilling.
I. Appearance and Characteristics
Okra, Abelmoschus esculentus, known in some English-speaking countries as lady’s fingers, is a flowering plant in the mallow family native to East Africa.
Abelmoschus is Neo-Latin from Arabic: أَبُو المِسْك, romanized: ʾabū l-misk, lit. ’father of musk’, while esculentus is Latin for being fit for human consumption.
The first use of the word okra (alternatively; okro or ochro) appeared in 1679 in the Colony of Virginia, deriving from Igbo: ọ́kwụ̀rụ̀. The word gumbo was first used in American English around 1805, derived from Louisiana Creole, but originates from either Umbundu: ochinggõmbo or Kimbundu: kingombo. Even though the word gumbo often refers to the dish gumbo in most of the United States, many places in the Deep South may have used it to refer to the pods and plant as well as many other variants of the word found across the African diaspora in the Americas.
The species is a perennial, often cultivated as an annual in temperate climates, often growing to around 2 metres (6 ft 7 in) tall. As a member of the Malvaceae, it is related to such species as cotton, cocoa, and hibiscus. The leaves are 10–20 centimetres (4–8 in) long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 centimetres (1+5⁄8–3+1⁄8 in) in diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The pollens are spherical and approximately 188 microns in diameter. The fruit is a capsule up to 18 centimetres (7 in) long with pentagonal cross-section, containing numerous seeds.
Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. It is among the most heat- and drought-tolerant vegetable species in the world and will tolerate soils with heavy clay and intermittent moisture, but frost can damage the pods. In cultivation, the seeds are soaked overnight prior to planting to a depth of 1–2 centimeters (3⁄8–13⁄16 in).
It prefers a soil temperature of at least 20 °C (68 °F) for germination, which occurs between six days (soaked seeds) and three weeks. As a tropical plant, it also requires a lot of sunlight, and it should also be cultivated in soil that has a pH between 5.8 and 7, ideally on the acidic side.
Seedlings require ample water. The seed pods rapidly become fibrous and woody and, to be edible as a vegetable, must be harvested when immature, usually within a week after pollination. The first harvest will typically be ready about 2 months after planting, and it will be approximately 2–3 inches (51–76 mm) long.
The most common disease afflicting the okra plant is verticillium wilt, often causing a yellowing and wilting of the leaves. Other diseases include powdery mildew in dry tropical regions, leaf spots, yellow mosaic and root-knot nematodes. Resistance to yellow mosaic virus in A. esculentus was transferred through a cross with Abelmoschus manihot and resulted in a new variety called Parbhani kranti.
In the United States much of the supply is grown in Florida, especially around Dade in southern Florida. Okra is grown throughout the state to some degree, so okra is available ten months of the year. Yields range from less than 18,000 pounds per acre (20,000 kg/ha) to over 30,000 pounds per acre (34,000 kg/ha). Wholesale prices can go as high as $18/bushel which is $0.60 per pound ($1.3/kg). The Regional IPM Centers provide integrated pest management plans for use in the state.
II. Types of Okra
Okra is an annual plant bearing edible pods. Here are a few varieties to consider:
- ‘Blondy’: This spineless dwarf okra plant is ideal for northern growers because you can grow it in containers. It reaches about three feet tall and forms pale green, three-inch pods.
- ‘Burgundy’: This okra produces abundant six- to eight-inch pods growing on three-to-five-foot tall plants. This plant contains a deep red stem, edible ornamental branches, leaf ribs, and fruit.
- ‘Clemson Spineless’: This okra is a tasty variety that grows on four-foot-tall plants and produces six-to-nine-inch pods.
- ‘Louisiana Green Velvet’: This spineless okra is ideal for larger areas because it grows up to six feet tall.
III. How to Grow and Care
Sunlight
Okra grows best in areas with full, direct sunlight—at least six hours daily. Temperatures should remain around 60°F during the evenings.
Temperature and Humidity
Since okra needs warm temperatures to thrive, starting seeds indoors or later in the summer will benefit growing conditions in the North. Since pods appear within four months of planting, waiting until June will help these heat-loving plants. Humid conditions are the ideal temperature for okra. Maintaining temperatures near 60°F, even above 90°F, will yield good results.
Watering
Do not oversaturate okra plants. After establishing, these plants are relatively drought-tolerant and enjoy bouts of warm weather. Water a total of about one inch per week, including rainfall, for best results. Young okra plants might need more water while establishing.
Soil
Soil should be well-drained and rich in organic material. Okra will also grow in sandy soils. It will not thrive in heavy or soggy soil. The fertile soil should lend toward a neutral pH.
Fertilizing
Depending on soil conditions, fertilizer is unnecessary if the ground has organically rich nutrients. Supplement the soil with composted manure or another fertilizer if your plants need extra nutrients.
Pruning
When okra plants reach five to six feet tall, prune the tops to stimulate side branch growth. Prune the side branches when necessary. Warm weather is good for okra growth but can also slow plant growth when extremely high. In warm environments, cutting plants about two feet after production slows down in the summer can encourage the plant to produce a second harvest in late summer or early fall. Cut the plants using a mower or pruning shears, leaving them about six inches to one foot above the ground.
Propagation
Seeds or stem cuttings easily propagate okra plants. After harvesting seeds from the plants, store them in a cool, dry area throughout the winter and plant them in the following spring. When it’s time to sow the seeds, soak them for 12 hours, so they rehydrate and plant at least a half-inch deep and one to two feet apart. Don’t plant seeds until the last frost passes. To propagate stem cuttings, follow these instructions:
- Start by taking cuttings about eight inches in length from a healthy plant.
- Remove the lower leaves.
- Dip the stem cuttings in a container of water and rooting hormone.
- After, place the stems into a moist potting mix and press the soil around it so it stands upright.
- Keep stem cuttings in warm, humid locations and care for them like an okra plant.
How to Grow From Seed
Okra is simple to sow and grow. Typically planted a few weeks after tomatoes, it benefits from a long, warm growing season. Soak the large seeds in water overnight, then sow them one inch deep in rows at least three feet apart. Cover and water thoroughly, giving them a deep soaking every four or five days. When seedlings are two inches tall, move them to 18 inches apart. As the plants begin to flower, apply a blossom-boosting fertilizer according to the label directions.
Overwintering
Okra produces until frost, but older plants need reinvigorating in late summer. Since okra will not produce anything over the winter, take cuttings from a tall plant back to one to two feet high, allowing side branches to form that grow for months. Keep picking the pods until you’re ready to save the seeds. Then let a few pods dry on the plant at the end of the season before frost. Store the seeds in a sealed glass jar for next season.
Pests and Diseases
Common Pests & Plant Diseases
Okra is susceptible to pests, primarily impacting the leaves. Aphids and whiteflies suck the sap from the foliage, but neem oil or a different insecticidal soap can treat these if the infestation continues. Insecticidal soap effectively treats the Southern green stink bug that sucks the sap directly from the okra pods, leaving them twisted or deformed. Another pest is the corn earworm, a type of caterpillar that will defoliate plants quickly.
Some diseases also affect the okra plant—fungal infections like anthracnose, which damages stems, and rust, which forms rust-colored blisters of leaf and stem surfaces. Powdery mildew and root rot can occur in humid weather when soil-borne diseases stunt plant growth, cause root decay, and make foliage wilt. Overwatering plants is one reason these diseases form.
Common Problems
Leaves Turning Yellow
Yellowing or browning leaves are often indicators that a pest or disease is present. Aphids are insects that leave sticky excrement on the foliage until deformed or yellow leaves appear, along with distorted flowers and fruit. Fusarium wilt will also cause foliage to turn yellow until the entire plant wilts and dies. You know this disease is present if you cross-section a stem, and it reveals a brown discoloration.
Drooping Leaves
Okra flowers and buds drooping and falling off are common issues. The temperature significantly impacts drooping flowers and buds, typically over 95°F or under 55°F. If possible, try protecting your okra plants when your region experiences temperature fluctuations. Additionally, pods that appear woody or tough mean that they were left on the plant too long. The ideal time to harvest okra pods is two to three inches.
III. Uses and Benefits
- Culinary uses
Okra is one of three thickeners that may be used in gumbo soup from Louisiana. Fried okra is a dish from the Cuisine of the Southern United States. In Cuba and Puerto Rico, the vegetable is referred to as quimbombó, and is used in dishes such as quimbombó guisado (stewed okra), a dish similar to gumbo. It is also used in traditional dishes in the Dominican Republic, where it is called molondrón. In Brazil, it is an important component of several regional dishes, such as Caruru, made with shrimp, in the Northeastern region, and Frango com Quiabo (Chicken with Okra) and Carne Refogada com Quiabo (Stewed meat with Okra) in Minas Gerais.
In South Asia, the pods are used in many spicy vegetable preparations as well as cooked with beef, mutton, lamb and chicken.
Pods
The pods of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains soluble fiber. One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes, to minimize the mucilage. Pods are cooked, pickled, eaten raw, or included in salads. Okra may be used in developing countries to mitigate malnutrition and alleviate food insecurity.
Leaves and seeds
Young okra leaves may be cooked similarly to the greens of beets or dandelions, or used in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee. When importation of coffee was disrupted by the American Civil War in 1861, the Austin State Gazette said, “An acre of okra will produce seed enough to furnish a plantation with coffee in every way equal to that imported from Rio.”
Greenish-yellow edible okra oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid. The oil content of some varieties of the seed is about 40%. At 794 kilograms per hectare (708 lb/acre), the yield was exceeded only by that of sunflower oil in one trial.
- Industrial
Bast fibre from the stem of the plant has industrial uses such as the reinforcement of polymer composites. The mucilage produced by the okra plant can be used for the removal of turbidity from wastewater by virtue of its flocculant properties. Having composition similar to a thick polysaccharide film, okra mucilage is under development as a biodegradable food packaging, as of 2018. A 2009 study found okra oil suitable for use as a biofuel.