Growing Okras

GROW YOUR OWN OKRA (Gumbo)

Okra, also known as "lady finger" or "gumbo," is a highly nutritious green edible pod vegetable. Growing okra is a pretty simple garden task. Okra is packed with nutrients. It can be stewed, fried, boiled, sauteed, pickled or roasted. It can also be used as a thickening agent in gumbo and soups and stews. It is pretty easy to grow okra in your kitchen garden as they grow and mature quickly especially if you have a summer of hot weather which they prefer. Harvesting okra can be tricky, however, because you have to get to them before the pods become tough. By following these simple steps you can grow this veggie delight in your own garden!

Planting And Growing

• Okra is easy to plant by direct sowing the seeds in your garden about 2 weeks after the last expected frost in your area. Seedlings are difficult to transplant because the plants don't do well when their root system is disturbed. 
• Choose a location that drains well, as okra doesn’t like having soggy roots. Add organic matter to the soil to supply nutrients, and consider applying a fertilizer like manure as a side dressing as the plants grow.
• Wait until it’s warm (definitely after the last frost date) or start inside. Start your seeds by soaking them in water overnight to help them germinate faster. Plant them about 1″ deep. Make your rows 3′ apart and thin the seedlings when 6″ tall so that plants are 2′ apart within the rows.
• When okra is 4 inches tall, mulch to keep out weeds and conserve moisture. Water during dry spells. Every 3 to 4 weeks, side-dress with compost or feed with compost tea. In areas with long, hot summers, cut the plants back almost to ground level in midsummer and fertilize to produce a second crop
• Water them at least weekly once their roots are established. They can tolerate some short periods of drought if necessary.The early growth of okra is often slow, but the plants grow much faster once summer starts sizzling. In addition to gaining height, okra’s leaves get bigger as the plants grow and begin producing yellow blossoms followed by tender pods. 
• Plants are erect with a main trunk, making them look a little tree-like in the garden.

Harvesting And Storage

• About 50 to 60 days after planting, edible pods will start to appear. 
• Harvest the okra when its about 2 to 3 inches long. Harvest it every other day.
• Cut the stem just above the cap with a knife; if the stem is too hard to cut, the pod is probably too old and should be tossed.
• Wear gloves and long sleeves when cutting the okra because most varieties are covered with tiny spines that will irritate your skin,.
• Pick frequently and the plants will keep producing until killed by frost.
• Once you are done picking okra, you will want to store them in plastic bags in your refrigerator. They will last about a week or so. You can freeze it if you have too much to save in the refrigerator. 

Few Health Benefits Of Okra

• Okra Promotes a Healthy Pregnancy - An extremely important B vitamin for producing and maintaining new cells, folate is an essential compound for optimal pregnancy. The vitamin helps prevent birth defects like spina bifida and helps the baby to grow sufficiently. Vitamin C is also essential for fetal development. Okra is rich in both folate and vitamin C.
• Helps Prevent Diabetes - Thanks to fiber and other nutrients, okra proves beneficial in normalizing blood sugar in the body, helping with diabetes.
• Supports Colon Health - Okra is full of dietary fiber, which is essential for colon health and digestive health as a whole. The fiber Okra provides helps to clean out the gastrointestinal system, allowing the colon to work at greater levels of efficiency.
• Promotes Healthy Skin- Vitamin C helps keep the skin looking young and vibrant. The vitamin aids in the growth and repair of bodily tissues, which affects collagen formation and skin pigmentation, and helps to rejuvenate damaged skin.
• Helps with Kidney Disease - One study published in the October 2005 Jilin Medical Journal found that regular consumption of okra can help prevent kidney disease.

Shrimp And Okra Stir Fry Recipe

Ingredients

• 1 Onion
• 1 packet of frozen shrimp/prawns
• 1 tsp garlic paste or 5 diced garlic cloves
• About 15-20 pieces of okra
• Spices: 1 heaped tsp salt, 1 heaped tsp cumin, 1 heaped tsp coriander powder, 1/2 tsp turmeric, 1 heaped tsp chilli powder.
• 2 tablespoons olive oil

Cooking Method

•  Soak 1 packet of frozen shrimp for 20 minutes or so before use.
• Cut just the tops off the okra and wash carefully.
• Dice up one onion really finely and fry in 2 tablespoons of olive oil unti nice and brown (about 7 minutes).
• While the onions are browning, peel the shrimp (if you bought shelled shrimp), wash and drain.
•  Add 1 tsp of garlic paste or 5 diced garlic cloves to the onion. Fry for 2 mins and then lower the heat.
• Add all spices and salt as indicated above and stir well for one minute. Add 1 cup of water and let simmer so the mixture turns into a nice thick sauce/massala.
•  Add the shrimp and mix really well into the massala. Cook for 5-6 minutes before adding the okra.
• Add 1 cup of water and let the sauce dry up slightly. Now add the okra and fry for 2 minutes.
• Put the lid on, lower the heat and allow to simmer for about 12 minutes or until the okra is cooked through. What you don’t want is for the okra to get all mushy. Remove from heat when done.
• Enjoy!