To avoid woody okra, harvest as soon as the pods are plump. Another indication of when to harvest is when the next pod up the stalk appears. It is better to harvest too early because once the pods mature to their woody phase they will not be palatable. Okra is an incredible plant that has sustained humans for thousands of years. The okra plant saves its own seeds by having this type of lifecycle. It is a gift to us all that the plant produces consistently and saves its own seeds. But, if you want the pods to taste delicious you need to harvest every day! Good luck!
Lyrics to the Okra Garden Supply jingle
Okra, okra, everyone loves Okra, okra, watch it grow. Every day, pick and slice and fry. Eat for lunch, and you'll be satisfied. Okra, okra, everyone loves Okra okra, watch it grow.
Okra is the namesake of Okra Garden Supply. (Learn why!) Today I want to provide a quick overview of growing and harvesting okra, and a recipe for Fried Okra.
Growing
We recommend Hill Country Heirloom Red Okra from Southern Exposure Seed Exchange. Unfortunately these seeds are currently out of stock. We will update you as we can share our experience with other varieties.
The good news is that most varieties should serve you well in the hot, southern climate of the US, which is the reason we recommend that the southern gardener grows okra.
When planting, don’t forget about the 4 S’s, and the different Okra Garden Supply Soil Pods and Garden Cubes to help you grow your okra seeds.
Harvesting
The key to good okra is to harvest the pods as early as possible. If you let the okra fruit stay on the plant too long, it will become woody, which is no good to eat. From what I have seen, the young okra can be large and small, so it is a bit of an art to let them grow large enough for good production, but not too large so they can’t be eaten. Typically the ripe pod will be between 2 – 3 inches.
Once your okra plant starts producing pods, you can harvest continually until the end of the season, cutting off a few pods per day. Use pruners to cut off the pod at the stem to avoid splintering of the main plant stalk. Using gloves to protect your hands, as the okra often has a thin layer of fuzzy hair that can cause irritation to your skin.
The okra will last for a week or two on the counter after harvest if it is never put in the refrigerator.
Fried Okra Recipe
This recipe is very simple and a great way to make a small or large quantity based on your harvest. With this in mind, I am not providing any ingredient amounts, as you can adjust all of the ingredients to taste and bounty.
Ingredients
- Okra
- Corn meal (enough to allow breading for the amount of okra you have)
- Garlic powder
- Fresh pepper
- Salt
- Cayenne pepper
- Vegetable or other frying oil
Procedure
- Mix the corn meal, garlic powder, salt, and cayenne pepper in a large bowl.
- Cut the okra into 1/2″ or less thick slices.
- Heat the oil in a suitable frying pot or fryer to 350 – 375 degrees .
- Toss the okra slices into the breading mixture. The okra juice will cause the breading to stick.
- Carefully place the okra into your frying pot. Add slowly and do several batches if needed to ensure enough space for the okra to cook properly.
- Cook for 2-3 minutes, until the breading is golden brown.
- Use a strainer to remove the okra from the pot, and place on a paper towel to drain.
- Serve hot.
You can place them on a baking tray on a paper towel in the oven on a warm setting to keep warm for longer.
Original Recipe as told to me by Kat Courtney, thanks!