OKRA SEEDS,- Indian , Bhind, gumbo

The Indian variety of Okra, also known as Bhindi, typically features a darker green pod with a glossy, smooth texture that stays tender for an extended period and is conveniently harvested.

Indian Okra, also known as Bhindi or Lady's Finger, is a beloved vegetable in Indian cooking. Its vibrant green pods, rich in vitamins, minerals, and fiber, make it a nutritious addition to any meal. Enjoy its unique ridges and tender texture in dishes like sautéed side dishes, flavorful curries, and hearty stews. Whether fried or stuffed, this diverse and flavorful vegetable is sure to please.

• Approximately 500 seeds per oz
• 4 oz - Approximately 2,000 Seeds
• 1 lb - Approximately 8,000 Seeds

India, West Africa, Ethiopia, and Sudan all grow okra, which thrives in hot climates. Similar to hollyhocks, okra grows 3-6 feet tall and produces hibiscus-like flowers. In the US, it's used in gumbo and as a fried vegetable. In Asia, it's pickled or used in stir-fries.

Culinary tips: Okra can be prepared fresh, boiled, fried, canned and pickled. Use in salad, stir-fries, gumbo, or pickled. Outstanding tempura-style or fried with cornmeal. Red color is lost when cooked.

• Also known as Lady Fingers.
• Days to maturity: 55
• Seeds per pack: 20-25
• Germination rate: 85% 

Okra is a versatile vegetable that can be used in a variety of dishes and thrives in hot climates. The heirloom variety, Abelmoschus esculentus, produces long, slender pods that mature quickly in just 55 days and are perfect for pickling.

Planting 

Sow Okra seeds indoors before transplanting, moisten seeds for faster growth, and plant 3/4" deep in well-drained, fertile soil. Space 18" apart in rows 12-18" apart with at least 3' between beds.

Seed Saving

Keep okra varieties at least 1/8th mile apart to prevent cross pollination. Harvest pods when dry and remove chaff with breath, wind, or fans.