Okra

Okra (also known as gumbo), is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus. The immature pods are used for soups, canning and stews or as a fried or boiled vegetable. Because okra seeds do not germinate well in cool soils, plant seeds after the soil has warmed in the spring, probably a week to 10 days after the date of the last frost for your area.

Sow seeds 1 inch deep in hills 12 to 24 inches apart. When the seedlings are 3 inches tall, thin all but the one strongest plant per hill. The seeds may be soaked, wrapped in moist paper toweling or in water overnight, to accelerate germination. The pods should be picked (usually cut) while they are tender and immature (2 to 3 inches long for most varieties). They must be picked often—at least every other day.

Nutrition Facts (1/2 cup sliced, cooked okra) Calories 25 Dietary Fiber 2 grams Protein 1.52 grams Carbohydrates 5.76 grams Vitamin A 460 IU Vitamin C 13.04 mg Folic acid 36.5 micrograms Calcium 50.4 mg Iron 0.4 mg Potassium 256.6 mg Magnesium 46 mg (Approximately 400 to 600 seeds per oz.)