Organic Tallahassee Okra Seeds - 20 Seeds - Vigorous Growth, Delicious Fried

Organic Tallahassee Okra Seeds - 20 Seeds - Vigorous Growth, Delicious Fried

Regular price
$6.49
Sale price
$6.49

Tallahassee Okra
Abelmoschus esculentus
Florida Okra, Lady Fingers, Gumbo, Okro, Kngombo
Description: A very vigorous growing Okra displaying stems and leaf veins are also red. This okra is delicious fried and adds color and unique flavor added to salads when young.
Day to Harvest: 50
Height: Up to 7 feet tall, averages 5 to 6 feet in most locations.
Fruit Color: Abundant fat, 4 to 6 inch green pods with red highlight on the edged getting darker near the crown.
Fruit Size: fat, 4 inch long
General Description: This perennial African native and staple of the Deep South really thrives on heat and sunlight! Originally introduced to the Americas by slaves from the Angola region, this plant called okra - Ngumbo - which became the basis of the name of the dish gumbo, a popular name for several okra dishes to this day. Okra is also called ọ́kụ̀rụ̀ in many regions of Africa, Bamya in Arabic, as well as Vendakkai and Bhindi in India. Okra is a wonderful vegetable used in all sorts of soups and stews. It is considered by some to one of the most versatile vegetables in the garden. Okra is cultivated in tropical, subtropical and warm temperate regions around the globe. Okra is considered a basic staple in the Southern United States and Caribbean regions.
Seed Preparation: Soak seeds overnight to speed germination.
USDA Zones: 4b to 8a
Sowing: Plant directly outdoors when soil temperature is above 70 degrees.
Sun: Full sun with minimal shade.
Water: Water regularly, Okra can withstand some water-stress, but prolonged dry conditions will reduce fruit size and harvest amount.
Soil: 8 to 12 inches of loose, organically rich soil that is well draining.
Soil pH: 6.7 to 7.3, the closer to neutral pH the better fruit production will be.
Spacing: Plant 2 to 3 seeds in rows 10 to 12 inches apart. Most okra varieties are large plants; allow plenty of space for air and sunlight to penetrate.
Harvesting: When growing okra, pods will be ready for harvest at about two months from planting. After harvesting okra, store the pods in the refrigerator for later use, or you can blanch and freeze them for stews and soups.
Discussion: Okra probably originated somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C. Its cultivation spread throughout North Africa and the Middle East. The seed pods were eaten cooked, and the seeds were toasted and ground, used as a coffee substitute and bulker, and still is in quite a few areas.
Nutrition: A hi protein vegetable, Okra is unique that it can be cooked, pickled, eaten raw, baked, roasted, canned and candied. All parts of the Okra plant may be eaten. 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 KG/Ha, the yield was exceeded only by that of sunflower oil.
Resistance: Leaf Spot and Powdery Mildew tolerant.

Materials: Organic Tallahassee Okra Seeds