Okra - Star of David vs Jade

[writeone]

You're not alone. Its rare I meet someone who likes okra.

It's still one of my favorites and what a treat that it grows well in FL. And so beautiful -- it's a member of the hibiscus family.
http://www.flickr.com/photos/kgabhi/5814224859/

[writeone]

Update on Jade. I splurged on fried okra recently. Some of the pods were large, but I decided to cook them anyway. They were all wonderful. Apparently, the tough ones I had steamed earlier just need more cooking for the larger pods. When frying long enough to get golden brown and they got tender.

[BPFSU]

Okra is scrumptious, all kinds of ways -insert Bubba Gump reference but replace shrimp with Okra - and is the one veggie I can plant and pick and not worry about diseases and what not.  It might get a couple funky leaves, but it just keeps growing and spitting out pods.  I've only tried Clemson Spineless #80 but I guess I need to broaden my horizons.  I think it's not too late to plant okra since it likes the heat.  I knew I had that extra box for a reason.

BP

[writeone]

I've had to spray for fungus and keep watch to cut off the sick leaves so it won't spread. Last  year, I had aphid infest the okra and the fungus got bad. I didn't spray anything because it was also infested with lady bugs and their nymphs. I still got a reasonable harvest. This season it looks like, I'll have enough to freeze and share.

[Rachael]

What types of okra have you tried and what are some pros and cons?

  My vote is for Okra Lee. To be honest, I haven't tried any of the others.

[Wandering Rose]

"Okra Lee" sounds like a good Southern name to me.

I'm trialing Lee this year, Rachel. I've been trying to remember what motivated me to give it a grow. I think it was the height...it's a short one, right?

Is this your first season with it?

rose

[writeone]

Only two tried for me, SOD & Jade. The Jade is really starting to take off. They are short plants but high yield. I tried them because they came highly recommended by an EB forum member.

Since the large pods were tender when fried, I'm now trying them again steamed. This time I'll steam more time.

[Rachael]

"Okra Lee" sounds like a good Southern name to me.

I'm trialing Lee this year, Rachel. I've been trying to remember what motivated me to give it a grow. I think it was the height...it's a short one, right?

Is this your first season with it?

rose
   It's a short plant, as such things go. This is my 3rd year with it. The pods are very easy to get to.

[plantmom]

I've grown Clemson Spineless for the last few summers and have a box growing now .  Always had good results.  Last year I also tried a box of burgundy okra.  A very pretty pod when picked but when it's cooked it becomes the same green color as clemson.  Has anyone else ever tried baking okra?  I just put whole pods on a lightly greased baking sheet, cook at 400 degrees for a few minutes and serve.  Dip them into ranch dressing and they're good-no sliminess.

[writeone]

Never baked. How many minutes?

[Rachael]

I've grown Clemson Spineless for the last few summers and have a box growing now .  Always had good results.  Last year I also tried a box of burgundy okra.  A very pretty pod when picked but when it's cooked it becomes the same green color as clemson.  Has anyone else ever tried baking okra?  I just put whole pods on a lightly greased baking sheet, cook at 400 degrees for a few minutes and serve.  Dip them into ranch dressing and they're good-no sliminess.

  Burgundy okra?? Never heard of it. Where did you get it? Now, I'm curious! I might try that one. 

[cushman350]

Have you ever tried deep frying whole battered okra pods, not over 3 inches long? I used a small vase for dipping. I thought it was much better than cut up fried. But, I like okra any old way, slimey or not.

[homesteph]

I know this is an old thread, bu tit looks like all the okra experts are in one place so I will bring it back up.

I see many of you are in the humid Southern US.  I am in California foothills, hot but it is a dry heat. Would okra like it here too? Desert Rose, how is okra woking out for you? I am thinking to try it this year but have not settled on a variety yet

Plantmom, thanks for the tip on oven roastig okra...I was wondering about that. Any new veggie I encounter tends to get cubed, tossed in olive oil, garlic and thyme, then roasted at 400 degrees until it smells yummy.

[tag]

Okra is thought to originate from Africa so I don't think SoCal will be a problem.

[kathy]

I think a lot of people in Texas grow Okra, so I think it would do OK?