Good info. I've never grown any but should. I like it fried best.

The hardest ones to judge are the short fat ones like alabama red. I recall judging them by thickness rather than length. About as big around as a thumb.

Never had okra that was worth eating.

Thanks guys, I assume I let them grow to large. I believe you answered my questions. Next year I'll plants some you mentioned. And pick sooner learning curve with a few things this year.

I have grew and sold several hundred pounds of it and it is hard to beat the Clemsom for production. I know that there are several that stay tender the bigger they get, but around here people will not buy it if it is very long. It is a good cash crop if you are willing to pick it every other day. Fertilize and water it often for best production results, and keep it whooped helps a lot.
One thing not to do is plant the dwarf varieties unless you like bending over a lot. But as for eating it I would not give you a dime for it there is a lot better things to eat than Okra.

Many of the commercially available varieties are and will be fine. It just comes down to personal preference and some will allow you to let pods get a little larger while still remaining tender.

Clemson all my life. One year I tried a purple variety but went back to Clemson Spinless.

Clemson is a popular one for sure. I just haven’t grown it, yet.

Weve grown burgundy okra the last couple years and enjoy it a lot. Production seems to be pretty good and really enjoy the flavor. Seems like it stays tender longer than clemson spineless and some of the others.

I grow jambalaya and red burgundy. Both very good. Jambalaya is a short variety. Red burgundy can grow longer and still be tender. Check the tip.

Be sure to not fertilize okra. It loves poor soil. It is an African plant so it is used to poor soils and HOT temps. It loves high heat and high humidity. If you do fertilize, do it very lightly.

When picking it can be difficult to determine when to pick. The best gauge I have used is a limp bendy tip. If the tip is stiff, throw it on the ground.

Slice okra into 3/4 inch pieces. Put all pieces in a ziplock bag. in another bag mix house autry seafood breeder and cornmeal 1:1. Pour a splash of milk in okra bag and shake to wet okra. Pour cornmeal mix in okra bag and shake to bread the okra. Take okra out by hand an put in medium hot pan of peanut oil. Wait for okra to brown on one side then flip them all. Once browned on other side, remove from oil and put on plate with paper towels to soak up excess oil. Let cool slightly and enjoy.

Love okra!

You are making me hungry bowhunter. I didn't get time to plant any this year and I'm sure missing it.


For you folks that can't take the slime. Eat it raw for awhile and then it won't seem slimy at all when fried.

Never understood why folks would grow snot plants on their garden.

Clemson is what we have always planted. Used to plant a small amount of Louisiana Velvet I believe it was, ten or 15 foot of a hundred foot row. It wasn't very productive until it turned hot and humid then watch out.

^THIS GUY KNOWS OKRA^

Okra is the same family as cotton, hibiscus and mallow. All are heat loving subtropical or very warm temperate plants. Okra is the last seed to go in the ground for me, usually second week of May, as they even want the dirt to be warm.

I don't eat whale meat and ain't Okra the largest member of the dolphin family ??

Grandmother-in-law dices up green tomatoes to toss in with her fried okra. Try it I'm betting you'll like it.

Favorite and oakra...should not be used in the same sentence...

Anyone noticing a trend?

Yankees are the only ones complaining. Next they'll be saying they don't like grits or put sugar in cornbread.

Only had it in turtle/vegetable soup my mom made. Enjoyed it bout the same as the celery (maybe a little less).
Love to have some done up the way you folks are describing tho.
I won't condemn it .... till I've tried it done up right