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Okra,
or "Gumbo", has its roots in Northeast Africa.
Cultivation spread into the eastern Mediterranean regions. It has
been used for thousands of years. A member of the mallow family,
it is closely related to flowering hibiscus. One of the earliest
accounts of okra is by a Spanish Moor who visited Egypt in 1216.
It was introduced to Brazil in the mid-1600s and it is likely that
the French colonists of Louisiana introduced it to America.
Popular
in the Southern United States it can be served breaded and fried,
or as a component of a recipe such as soups, stews or relishes.
Okra is a typical ingredient of Cajun and Creole dishes. Because
it is considered too gooey, it is rarely served alone.
Harvest
the pods young before they are too large, usually at two to four inches
long. After that they become fibrous. Harvest often to increase
production. Okra should be used as soon as it is harvested;
Consume, can, freeze or dry.
Okra
likes fertile, well-composted soil and needs moisture and warmth
to thrive. Soak seeds for overnight before directly sowing into
warm soil or started indoors three to four weeks prior to your last
expected frost (refer to the hardiness
zone map). You must be careful not to damage the roots
during transplanting. Although okra typically has no problems with
disease or pests, it is very sensitive to frost.
Click here
for seed starting ideas.
Okra
easily cross-pollinates so if you are planning to save seed,
either plant only one variety or separate by up to one mile. Click
Here for seed saving info. Four to six plants are
usually enough for most families; way too many for others :)
(Approximately 14
to 17
seeds per gram)
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