Matures in 55 Days

A ‘compact’ variety (but still growing 5 feet tall) originally developed by the Campbell’s Soup Company. Pods are truly spineless, deep green, thick-walled, slender, and remain tender even if allowed to grow 9” long. Plants grow similar to trees; wide at the top, narrow at the base. An important ingredient in Creole gumbo, Trinidad’s callaloo soup, and Charleston’s famous okra pilau.

SOWING:
Soak seeds overnight before sowing. Okra is a heat-loving vegetable; do not sow seeds outside until nighttime temperatures remain above 60°F and soil has warmed to 70°F. Plant seeds 3/4” deep, covering with fine soil and watering well. Keep well watered until the second set of true leaves appear.

THINNING:
When seedlings are 4” tall, thin or transplant to allow mature plants to stand 24–36” in all directions.

GERMINATION:
10–14 days, depending on soil temperature and moisture conditions.

REMARKS:
Okra has delicious edible flowers. Plants are very prolific and should produce enough flowers to harvest and still enjoy many pods.
Note: If you pick all the flowers, you will have no pods to harvest!