Okra (Abelmoschus esculentus)
Estimated delivery to you: 05 September to 12 September.
SEEDS (20 pcs/bag)
Common name: Okra
Scientific name: Abelmoschus esculentus
Family: Malvaceae
Plant history & use:
Okra is a plant with many uses and its fruits are among the most popular tropical vegetables worldwide.
The fruits are a well-used ingredient in cooking thanks to their crisp texture and thickening properties. The fruit contains binding substances which make it very suitable for stews and soups. It can also be eaten raw; for example, in Asian cuisine it is often served alongside the main dish with accompanying sauce.
The leaves can, like spinach, be used raw in salads or tossed into a stir-fry. The leaves also have a mild binding effect.
Roasted okra seeds can also be used as a caffeine-free alternative to coffee.
In West Africa, where okra is widely cultivated, the flower buds and open flowers are also eaten.
The average nutritional value of okra is higher than that of, among others, tomato, eggplant, and most cucurbits.
Okra seeds contain about 20% protein and 20% oil which can be extracted from the seeds.
Cultivation:
Okra originates from South Asia/Africa and is naturally perennial. It thrives in warmth and is sensitive to frost. The optimal growth temperature is above 20 ºC, and temperatures below 10 ºC can be harmful to the plant.
For these reasons, it grows best in Sweden in greenhouses or growing tunnels. It can be grown outdoors but the harvest may be somewhat smaller than under optimal conditions. To improve conditions for outdoor cultivation, in spring when the soil has warmed, the ground can be covered with plastic or other ground cover such as straw/bark to prevent heat loss and thereby extend the growing season into autumn.
Okra is drought-tolerant but fruit formation benefits from continuous watering and nutrient supply.
Prefers well-drained, humus-rich soil.
Okra is self-pollinating, which means you only need one plant to get fruit.
Yields harvest as early as 1-2 months after sowing.
The fruits are picked at an early (immature) stage while they are green to avoid woody taste. A tip is to try breaking off the tip of the fruit – if it breaks, it is fresh; if it bends instead, it is too ripe and better suited for seed harvest.
Sowing:
Soak the seeds in water for 24 hours before sowing. Place the seeds in moist soil and cover with 1-2 cm of soil. Keep the sowing moist. Seeds usually germinate within 2-3 weeks. Germination occurs faster at temperatures above 25 ºC.
Characteristics:
Perennial: Perennial
Light: sun
Height: 1–2 m
Germination time: 1-8 weeks
Hardiness zone: Hardy down to 10 ºC
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Okra (Abelmoschus esculentus)
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SEEDS (20 pcs/bag)
Common name: Okra
Scientific name: Abelmoschus esculentus
Family: Malvaceae
Plant history & use:
Okra is a plant with many uses and its fruits are among the most popular tropical vegetables worldwide.
The fruits are a well-used ingredient in cooking thanks to their crisp texture and thickening properties. The fruit contains binding substances which make it very suitable for stews and soups. It can also be eaten raw; for example, in Asian cuisine it is often served alongside the main dish with accompanying sauce.
The leaves can, like spinach, be used raw in salads or tossed into a stir-fry. The leaves also have a mild binding effect.
Roasted okra seeds can also be used as a caffeine-free alternative to coffee.
In West Africa, where okra is widely cultivated, the flower buds and open flowers are also eaten.
The average nutritional value of okra is higher than that of, among others, tomato, eggplant, and most cucurbits.
Okra seeds contain about 20% protein and 20% oil which can be extracted from the seeds.
Cultivation:
Okra originates from South Asia/Africa and is naturally perennial. It thrives in warmth and is sensitive to frost. The optimal growth temperature is above 20 ºC, and temperatures below 10 ºC can be harmful to the plant.
For these reasons, it grows best in Sweden in greenhouses or growing tunnels. It can be grown outdoors but the harvest may be somewhat smaller than under optimal conditions. To improve conditions for outdoor cultivation, in spring when the soil has warmed, the ground can be covered with plastic or other ground cover such as straw/bark to prevent heat loss and thereby extend the growing season into autumn.
Okra is drought-tolerant but fruit formation benefits from continuous watering and nutrient supply.
Prefers well-drained, humus-rich soil.
Okra is self-pollinating, which means you only need one plant to get fruit.
Yields harvest as early as 1-2 months after sowing.
The fruits are picked at an early (immature) stage while they are green to avoid woody taste. A tip is to try breaking off the tip of the fruit – if it breaks, it is fresh; if it bends instead, it is too ripe and better suited for seed harvest.
Sowing:
Soak the seeds in water for 24 hours before sowing. Place the seeds in moist soil and cover with 1-2 cm of soil. Keep the sowing moist. Seeds usually germinate within 2-3 weeks. Germination occurs faster at temperatures above 25 ºC.
Characteristics:
Perennial: Perennial
Light: sun
Height: 1–2 m
Germination time: 1-8 weeks
Hardiness zone: Hardy down to 10 ºC
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