OKRA, Clemson Spineless Okra

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Clemson Spineless Okra Abelmoschus esculentus 

Seeds per packet ~ 20

Germination 94%  (Packed for 2023)  

Heirloom. High yields of spineless, tender ribbed pods with excellent flavor. Okra adds body and flavor to soups, stews, and relishes, and can be grilled, braised, steamed, and sautéed. Traditionally a favorite for soups and stews, okra can be canned, fried, roasted or boiled. It is also great fresh off the stalk. The smaller pods are more tender so consider harvesting pods when they are about 3 Inches long. Pods get much bigger and the plants just keep growing until cool weather in the autumn. They will get 6 feet or taller in areas with a long, warm growing season.

Though some claim Ethiopia or South Asia as the origin, okra was likely first cultivated in west Africa. Okra made its way from west Africa to the Americas during the transatlantic slave trade and became a staple, specifically in southern cooking, According to farmer, educator and author Leah Penniman enslaved Africans hid okra seeds in their hair on the forced journey across the Atlantic.