Emerald Okra, Ladies Finger seeds, Gumbo, early maturing,
Grown throughout India, West Africa, Ethiopia and Sudan, okra thrives in the heat. From the same family as the hollyhock, it produces hibiscus-like flowers and grows 3 to 6 feet tall. In the United States, okra is best known for its starring role in the gumbo of the Deep South or as a fried vegetable. In Asia, okra is often pickled or used in stir-fries
60 days — The plants are attractive and under optimum conditions, reach four to five feet in height. Produces good yields of burgundy colored pods, that are tender to about six inches, on plants with burgundy stems and leaf ribs. GREAT IN GUMBO,SOUP, SALAD, AND JAMAICAN STEAM FISH !
A 1988 All American Selection Winner, this variety has high yields and good plant uniformity. The 4-foot plants have burgundy stems, branches, leaf ribs and pods with green leaves. The pods should be harvested when young and tender. Can be used to add color to ornamental as well as edible gardens
Culinary tips: Okra can be prepared fresh, boiled, fried, canned and pickled. Use in salad, stir-fries, gumbo, or pickled. Outstanding tempura-style or fried with cornmeal. Red color is lost when cooked.
Sowing: Okra loves heat, so gardeners with short growing seasons may need to start their seed indoors; plan to set them out 3-4 weeks after the last frost. Before planting the seeds, soak them overnight to encourage faster germination. Plant 2-3 seeds in one peat pot, and keep them at 80-90 degrees F until germination; thin to the strongest plant by cutting off the rest. When the air temperature reaches a consistent 60 degrees F, plant the seedlings in full sun 12-15" apart in rows 3' apart. For direct sowing in warmer climates, sow the seed 3/4" deep and later thin the plants to 12-15" apart.
Growing: When the seedlings reach a height of 4", apply mulch to conserve moisture and control weeds. Keep the plants moist during dry weather. In cooler climates, it may be necessary to apply black plastic or provide row covers for adequate heat.
Harvesting: Red Burgundy stays tender at its full length, and can be harvested at any length up to 7". This variety is spineless for a painless harvest.
Seed Saving: When saving seed from okra, keep mind mind that it will cross pollinate with other varieties of okra and should be separated from them. Allow the pods to fully mature, and cut them off after they turn brown; if they begin to split, cut them immediately to prevent seed loss. Twisting the pods or putting them in a bag and applying pressure should remove the seed. Spread the seed out to dry for a week, then store in a cool dry place for up to 2-3 years.