Clemson Spineless Okra Seed, Heirloom Vegetable
Clemson Spineless Okra Seed GMO FREE, Heirloom,Organic Seeds, easy to grow ! This open pollinated variety is the most popular on the market. The plants are vigorous and produce exceptionally uniform straight medium-green spineless ribbed pods. A very prolific and high yielding variety with an open leaf growing habit. Aproxmately 500 seeds per oz
Grown throughout India, West Africa, Ethiopia and Sudan, okra thrives in the heat. From the same family as the hollyhock, it produces hibiscus-like flowers and grows 3 to 6 feet tall. In the United States, okra is best known for its starring role in the gumbo of the Deep South or as a fried vegetable. In Asia, okra is often pickled or used in stir-fries
60 days — The plants are attractive and under optimum conditions, reach four to five feet in height. Produces good yields of burgundy colored pods, that are tender to about six inches, on plants with burgundy stems and leaf ribs. GREAT IN GUMBO,SOUP, SALAD, AND JAMAICAN STEAM FISH !
Clemson Spineless Okra Seed. Clemson Spineless is a heirloom okra that has slightly grooved green pods. Clemson Spineless Okra pods are spineless, so say goodbye to those tough stringy okra. Clemson Spineless Okra has beautiful blossoms that will liven up your garden. Clemson Spineless Okra plants grow 48" - 50" tall with very strong stems. 50 Days until harvest
Okra (also known as Lady's finger) is grown as an annual garden vegetable. It has an unusually high gum content, which makes it popular as a thickener in stews/soups. It is a hot weather plant that belongs to the mallow family.
Okra Can Be frozen, pickled, and canned can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers, and eggplant. Whole, fresh okra pods also make excellent pickles. Its mild flavor can be compared to eggplant. Okra Can Stored frozen for up to 12 months.
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.
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.
Seed Saving: When saving seed from okra, keep mind mind that it will cross pollinate with other varieties of okra and should be separated from them. Allow the pods to fully mature, and cut them off after they turn brown; if they begin to split, cut them immediately to prevent seed loss. Twisting the pods or putting them in a bag and applying pressure should remove the seed. Spread the seed out to dry for a week, then store in a cool dry place for up to 2-3 years.