Okra

The value of Okra is often misplaced. This is a very important crop in many cultures, with the high nutritional value in the pods, seed, leaves, buds, flowers and stems.

The most used portion is the pod, which is harvested while young and tender and are most commonly cooked, pickled, or eaten raw in salads. The mucilage can be used to thicken sauces and gravies. The seeds can be roasted and ground to make a healthy coffee substitute.

Start your seeds off indoors and plant out after any danger of frost has past and the weather has become warmer. First harvests can be as early a 50 days from transplant and with good feeding, the plants can continue to produce until they are knocked down by frost.