Abelmoschus esculentus aka Okra

Okra is a warm-season crop requiring consistently warm temperatures for successful growth. Soil temperatures should be at least 20°C (68°F) for germination, and air temperatures must remain above 13°C (55°F) throughout the growing season. The plant thrives in daytime temperatures of 25°C (77°F) or higher and is frost-tender, meaning any frost will kill it. In temperate climates, okra should only be planted outdoors after all danger of frost has passed in late spring.

As a plant native to tropical regions of Africa, okra naturally prefers moderate to high humidity levels. However, it's notably adaptable and will tolerate a wide range of humidity conditions once established. The plant performs best in warm, humid summer conditions typical of subtropical and tropical climates, but it can also succeed in drier climates provided it receives adequate water. In very dry conditions, regular watering helps compensate for lower atmospheric humidity.

Okra is propagated exclusively from seed. Seeds can be sown directly in the garden after soil warms to at least 20°C (68°F), planted 1-2 cm deep, or started indoors 3-4 weeks before the last frost date. Germination takes 6 days at 35°C or up to 27 days at cooler temperatures around 15°C. Space plants 30 cm to 1 meter apart to allow for their multi-branched growth habit. Seedlings require ample water during establishment.

Okra produces stunning hibiscus-like flowers that are 4-8 cm (2-3 inches) in diameter with five petals. The flowers are typically pale yellow to cream-colored with a distinctive purple or dark red center, creating a striking contrast. Each funnel-shaped flower lasts only one day before wilting, but the plant produces flowers continuously throughout the summer growing season. The flowers are not only ornamental but also edible, with a mild, slightly sweet flavor.

Numerous okra cultivars have been developed for different growing conditions and pod characteristics. Varieties range from traditional green-podded types to red or burgundy-podded cultivars that add ornamental value. Some cultivars are cold-tolerant and can be grown as far north as Canada, while others are bred for specific climates or disease resistance (such as 'Parbhani Kranti' which has resistance to yellow mosaic virus). The first cultivar distinctions were documented in 1806, and plant breeders continue developing new varieties optimized for yield, pod size, color, and growing season length.

Okra is primarily an outdoor crop grown in USDA hardiness zones 5-11, though it requires warm conditions to thrive. In zones 8-11, it can be direct-seeded outdoors in spring after the last frost. In cooler zones 5-7, start seeds indoors 3-4 weeks before the last frost or wait until soil thoroughly warms. Plant in full sun (6+ hours daily) in a warm, sheltered location with well-drained soil. In the UK (zone 8), okra is best grown under glass or in a polytunnel, though it can be planted outside in very warm, sunny, sheltered positions when soil temperatures reach 15°C or higher.

Okra requires no pruning for healthy growth or fruit production. The plant naturally develops a multi-branched form that supports abundant pod development without intervention. Simply harvest the edible pods regularly when they reach 3 inches (7-8 cm) in length—typically within one week of pollination—to encourage continued flower and pod production throughout the season. Regular harvesting is more important than pruning for maintaining productivity.

Okra can be affected by several common pests including aphids, corn earworms, slugs, snails, whiteflies, and spider mites (especially glasshouse red spider mite under cover). The most common disease is powdery mildew, particularly in dry tropical regions, along with leaf spots, yellow mosaic virus, and root-knot nematodes. Root rot can develop in poorly drained soils. The most widespread disease is verticillium wilt, which causes yellowing and wilting of leaves. Disease-resistant varieties like 'Parbhani Kranti' have been developed for yellow mosaic virus resistance.

Okra is highly edible with an edibility rating of 4 out of 5. The immature seed pods (harvested at 3 inches long) are the primary edible part and can be cooked, pickled, fried, or eaten raw in salads. Young leaves can be cooked like spinach or eaten raw in salads. The attractive yellow flowers have a mild, slightly sweet flavor and are edible. Mature seeds can be roasted and ground as a caffeine-free coffee substitute. The seeds also yield an edible greenish-yellow oil high in unsaturated fats (oleic and linoleic acids), with some varieties containing about 40% oil content.

Okra has a medicinal rating of 3 out of 5 and has been used in traditional medicine for various purposes. The mucilage-rich root has strong demulcent properties and has been used to treat syphilis; externally it's applied to wounds and boils. The leaves provide emollient benefits when used as a poultice. A decoction of the seed capsules demonstrates demulcent, diuretic, and emollient properties. The seeds have antispasmodic, cordial, and stimulant qualities, and roasted seeds possess sudorific (sweat-inducing) properties. The soluble fiber in the mucilage also has potential health benefits.

Beyond food and medicine, okra has several industrial applications with an other-uses rating of 2 out of 5. The stems yield strong bast fiber that serves as a jute substitute for making textiles, paper, and clothing materials. The mucilage has industrial potential for removing turbidity from wastewater due to its flocculant properties. It's being developed as biodegradable food packaging material due to its thick polysaccharide film composition. A decoction of the root or seeds has been used as paper sizing. Recent research (2009) has identified okra oil as suitable for biofuel production.