Okra ( Abelmoschus esculentus)
Okra, also called Okra, has a subtle flavor similar to that of eggplant. Its fruit is used as a vegetable and as a condiment, and can be eaten raw or cooked. Its young leaves can replace spinach. In some countries, the ripe, roasted seeds are used as coffee. Its flower resembles that of the hibiscus.;Originally from Africa, it would have arrived in Spain with the invasion of the Moors, in the 8th century. Then, it was introduced to the United States by African slaves, where it was long considered a food reserved for the poor. Very widespread in Louisiana and in the southern states, it is the essential food of the traditional Louisiana gumbo.
To rediscover!
MAINTENANCE AND OTHER CONSIDERATIONS
Soak seeds in water for 24 hours before sowing. After the last frosts, okra needs heat to germinate.
Harvest regularly to boost production. Okras are best when harvested young.
| Plant type: Annual |
| Flower color: White |
| Quantity: Envelope of about 25 seeds |
| Exposure: Full sun |
| Shape: Shrub |
| Soil: Rich |
| Watering: Regular |
| Sowing: Directly in the garden |
| Plantation: In the garden after the risk of frost |
| Days to maturity: 60 days |
| Germination: 10 to 15 days |
| Plant spacing: 60 cm |
| Depth: 1 cm |
| Width: 50 cm |
| Height: 1 m |
| Color: Green |
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