How To Grow Okra In Your Home Veggie Patch - Gardener's Path

Abelmoschus esculentus

Okra, referred to by the botanical name Abelmoschus esculentus or sometimes Hibiscus esculentus, is a member of the Malvaceae, or mallow family, that includes cotton, hibiscus, and hollyhocks.

It is thought to have origins in ancient Egypt and Ethiopia, and grows as an annual in all USDA Hardiness Zones.

Also called lady finger or gumbo, the immature edible pods of okra have long been used as a thickener in stews and soups like Creole- and Southern-style gumbo, and Indian dishes.

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Read on for all you need to know to grow and harvest your own crop, plus some info on varieties and useful cooking tips!

What You’ll Learn

Quick Look

How to Grow

Cultivars to Select

Pests and Disease

Harvesting

Rich in fiber, protein, and vitamins A, C, and K, okra is not only a nutritious addition to veggie gardens, but makes an attractive specimen in beds and borders, with varieties ranging from dwarf to over eight feet tall at maturity.

Plants are typically green, but may also be red-stemmed with red-veined leaves.

Quick Look

Common name(s): Olra, bhindi, lady fingers

Plant type: Annual vegetable

Hardiness (USDA Zone): 2-10

Native to: Tropical Africa and Asia

Season: Summer

Exposure: Full sun

Soil type: Loamy, well draining

Soil pH: 6.5-7.5, slightly acidic to slightly alkaline

Time to maturity: 50-60 days, depending on cultivar

Spacing: Thin to 12 inches

Planting depth: 1 inch or less

Mature size: 12-48 inches wide (depending on cultivar) x 3-6 feet high

Water Needs: Moderate, every 7-10 days

Taxonomy

Order: Malvales

Family: Malvaceae

Genus: Abelmoschus

Species: esculentus

Cultivars: Various

Yellow flowers with red centers resemble hibiscus. Pods may be green or red; curved or straight; with or without ridges; and smooth or covered in tiny fuzzy “spines.”