Okra Seeds, Clemson Spineless

Okra is a versatile vegetable, known for its starring role in gumbo and as a fried option. It is also used in pickled or stir-fried dishes and can be grown in hot climates.

.Okra is common in curries, stir-fries, and soups, a key component in Indian dishes like bhindi masala and sambar. It's also found in Filipino soups like sinigang, with its mucilage used to thicken sauces and stews.

Preserve or cook okra in various ways - freezing, pickling, canning, marinating, and serving with other vegetables. It has a mild, eggplant-like flavor and can be stored frozen for up to 12 months.

Clemson Spineless Okra Seed: A beautiful, spineless heirloom variety with strong stems and grooved green pods. Harvest in just 50 days!

Sowing: Okra loves heat, so gardeners with short growing seasons may need to start their seed indoors; plan to set them out 3-4 weeks after the last frost. Before planting the seeds, soak them overnight to encourage faster germination. Plant 2-3 seeds in one peat pot, and keep them at 80-90 degrees F until germination; thin to the strongest plant by cutting off the rest. When the air temperature reaches a consistent 60 degrees F, plant the seedlings in full sun 12-15" apart in rows 3' apart. For direct sowing in warmer climates, sow the seed 3/4" deep and later thin the plants to 12-15" apart.
Growing: When the seedlings reach a height of 4", apply mulch to conserve moisture and control weeds. Keep the plants moist during dry weather. In cooler climates, it may be necessary to apply black plastic or provide row covers for adequate heat.
Harvesting: Red Burgundy stays tender at its full length, and can be harvested at any length up to 7". This variety is spineless for a painless harvest.