Okra

''' Okra '''  Okra is part of the mallow family, which includes cotton, hibiscus and hollyhock. As a result, the okra plant has a beautiful flower that looks much like a hibiscus. Okra is both tasty and aesthetically pleasing in the garden. Often Okra is associated with a warm tropical climate, however Okra can be grow in the North as long as the seedlings are started in a greenhouse before planting them outside.

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''' Planting '''

 Since Okra is a typically planted in warmer climates, okra seeds should be planted 4-6 weeks before moving the plants into the plots. Okra requires a relatively neutral pH about 6.5 -7.5, and full sunlight; it does best in soil that has been home to a nitrogen-fixing plant.

 Okra should be planted in a greenhouse 6 weeks before planting them outside. It is recommended to plant two seeds per pot. After the plants continue to grow the smaller plant should be cut to allow the larger of the two seedlings to flourish. Once the temperature of the soil reaches 60 degrees Okra can be transplanted into the soil.

 Okra is a tall plant, reaching above 4-5 feet; as a result the plants should be planted about 1-2 feet apart.

''' Care '''

 After transplanting the Okra into the soil, a layer of mulch should be applied to control weeds and contain moisture. Furthermore, multiple sites suggest side-dressing the plants every 3 weeks to maintain a healthy okra plant.

 As the plants continue to grow, the smaller/weaker plants should be picked leaving more room for the larger plants.

 Although, Okra is usually assoicated with hot arid climates, Okra does need about 1 inch of watering a week. The mulch should help conain the moisture and drip irrigation systems can be a useful tool to maintain Okra's moisture.

''' Harvesting '''

 Okra should be ready in 50-60 days after planting, or when the pod is about 3 inches long. The pods should be immature when harvested, thus the stem should be tender and easy to cut. If the stem is tough, the pod is too old and should be thrown.

 As Okra is harvested the old pods should be discarded and the old leaves should be cleared away to allow for a longer growing season.

 Okra is known to have a prickly top that can be painful to harvest, gloves are recommended.

''' Potential Problems '''

<p class="MsoNormal" style="line-height:22.0pt;vertical-align:baseline"> Okra does not have many problems or pests. Some pests to looks out for are Aphids, Stinkbugs, Cabbage Loopers, and Corn Earworms. <span style="font-size:14.0pt;mso-bidi-font-size:10.0pt;font-family:Helvetica; mso-bidi-font-family:"TimesNewRoman";color:#3A3A3A">

<p class="MsoNormal" style="line-height:22.0pt;vertical-align:baseline"> Fusarium wilt can also be a problem for Okra, however this mainly occurs in hot areas.

<p class="MsoNormal" style="line-height:22.0pt;mso-outline-level:3;vertical-align: baseline">''' Varieties '''

<p class="MsoNormal" style="margin-left:30.0pt;text-indent:-.25in;line-height: 22.0pt;mso-list:l0level1lfo1;tab-stops:list.5in;vertical-align:baseline"><span style="font-size:10.0pt;mso-bidi-font-size:14.0pt;font-family:Wingdings; mso-fareast-font-family:Wingdings;mso-bidi-font-family:Wingdings;color:#3A3A3A"> §    Annie Oakley (hybrid)

<p class="MsoNormal" style="margin-left:30.0pt;text-indent:-.25in;line-height: 22.0pt;mso-list:l0level1lfo1;tab-stops:list.5in;vertical-align:baseline"><span style="font-size:10.0pt;mso-bidi-font-size:14.0pt;font-family:Wingdings; mso-fareast-font-family:Wingdings;mso-bidi-font-family:Wingdings;color:#3A3A3A"> §    Burgundy (open-pollinated) -- red pods and stems so aesthetically pleasing, but when cooked become green

<p class="MsoNormal" style="margin-left:30.0pt;text-indent:-.25in;line-height: 22.0pt;mso-list:l0level1lfo1;tab-stops:list.5in;vertical-align:baseline"><span style="font-size:10.0pt;mso-bidi-font-size:14.0pt;font-family:Wingdings; mso-fareast-font-family:Wingdings;mso-bidi-font-family:Wingdings;color:#3A3A3A"> §    Clemson Spineless (open-pollinated)

<p class="MsoNormal" style="line-height:22.0pt;mso-outline-level:3;vertical-align: baseline">''' Uses '''

<p class="MsoNormal" style="margin-left:30.0pt;text-indent:-.25in;line-height: 22.0pt;mso-list:l1level1lfo2;tab-stops:list.5in;vertical-align:baseline"><span style="font-size:10.0pt;mso-bidi-font-size:14.0pt;font-family:Wingdings; mso-fareast-font-family:Wingdings;mso-bidi-font-family:Wingdings;color:#3A3A3A"> §    Gumbo

<p class="MsoNormal" style="margin-left:30.0pt;text-indent:-.25in;line-height: 22.0pt;mso-list:l1level1lfo2;tab-stops:list.5in;vertical-align:baseline"><span style="font-size:10.0pt;mso-bidi-font-size:14.0pt;font-family:Wingdings; mso-fareast-font-family:Wingdings;mso-bidi-font-family:Wingdings;color:#3A3A3A"> §    Pickling

<p class="MsoNormal" style="margin-left:30.0pt;text-indent:-.25in;line-height: 22.0pt;mso-list:l1level1lfo2;tab-stops:list.5in;vertical-align:baseline"><span style="font-size:10.0pt;mso-bidi-font-size:14.0pt;font-family:Wingdings; mso-fareast-font-family:Wingdings;mso-bidi-font-family:Wingdings;color:#3A3A3A"> §    Jambalaya

<p class="MsoNormal" style="margin-left:30.0pt;text-indent:-.25in;line-height: 22.0pt;mso-list:l1level1lfo2;tab-stops:list.5in;vertical-align:baseline"><span style="font-size:10.0pt;mso-bidi-font-size:14.0pt;font-family:Wingdings; mso-fareast-font-family:Wingdings;mso-bidi-font-family:Wingdings;color:#3A3A3A"> §    Fried Okra

<p class="MsoNormal" style="margin-left:30.0pt;text-indent:-.25in;line-height: 22.0pt;mso-list:l1level1lfo2;tab-stops:list.5in;vertical-align:baseline"><span style="font-size:10.0pt;mso-bidi-font-size:14.0pt;font-family:Wingdings; mso-fareast-font-family:Wingdings;mso-bidi-font-family:Wingdings;color:#3A3A3A"> §    When sliced open Okra releases a gumby, sticky substance that can be used in cooking to be a thickener in stews, soups, and stir-fry.

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