Emerald Okra is a beautifully bright early maturing variety with spineless pods that stay tender even when large. This variety retains its color when cooked or canned, and the cut cross-sections are perfectly round, resembling little wagon wheels. This is the absolute best variety of Okra for frying, boiling, pickling, in soups, etc! Long and slender with no harsh ribs like the more common Clemson Spineless. The dark-green velvet pods are up to 8" long at harvest. 55 days to reach maturity.
Emerald okra was developed by the Campbell Soup Company, and introduced in 1950. Originally, however, okra comes from northern Africa, where it still grows wild. This unusual member of the hibiscus family still has an important part in African and Mediterranean cuisine, as well as being a culinary tradition in the American South.
Latin Name: Abelmoschus esculentus
Type: Open Pollinated, Heirloom, Warm Season
USDA Zones: 5, 6, 7, 8, 9, 10, 11, 12
Planting Method: From Transplant
Sunlight: Full Sun
Height: 96 Inches
Color: Green
maturity: ~55 days
~ sowing ~
Okra loves heat, so gardeners with short growing seasons may need to start their okra seeds indoors; plan to set them out 3-4 weeks after the last frost. Before planting the seeds, soak them overnight to encourage faster germination. Plant 2-3 seeds in one peat pot, and keep them at 80-90 degrees F until germination; thin to the strongest plant by cutting off the rest. When the air temperature reaches a consistent 60 degrees F, plant the seedlings in full sun 12-15" apart in rows 3' apart. For direct sowing in warmer climates, sow okra seed 3/4" deep and later thin the plants to 12-15" apart.
Special germination instructions: Soak okra seeds in water for 12 to 24 hours before sowing.
~ growing ~
When the seedlings reach a height of 4", apply mulch to conserve moisture and control weeds. Keep the plants moist during dry weather. In cooler climates, it may be necessary to apply black plastic or provide row covers for adequate heat.
~ harvesting ~
Emerald okra should be harvested at 3" for best taste and tenderness. This variety is spineless for a painless harvest.
Okra is most tender when harvested at about 3" - 3½" long. Cut the thick stem with a sharp knife. The use of gloves is advised, as some people have an allergic reaction to the foliage. After initial harvest, removal of the lowest set of leaves will increase production. Harvest every day; if pods are allowed to mature, plant will stop producing.
~ seed saving ~
When saving seed from okra, keep mind mind that it will cross pollinate with other varieties of okra and should be separated from them. Allow the pods to fully mature, and cut them off after they turn brown; if they begin to split, cut them immediately to prevent seed loss. Twisting the pods or putting them in a bag and applying pressure should remove the seed. Spread the seed out to dry for a week, then store in a cool dry place for up to 2-3 years.
