Okra, Yuma Red (Organic)
Abelmoschus esculentus. Red. 65-75 days.
Gorgeous okra with red stems and pods and showy cream-colored hibiscus-like flowers. We have been impressed with Yuma Red’s productivity – it flowers late into the season on plants that grow to 5’ in our Pacific Northwest location. Plants are said to get much larger in hotter areas.
Okra is a heat-loving plant and can be difficult to grow in areas with cool nighttime temperatures. The tenderness of the pods is directly related to how fast they grow, which is temperature and humidity dependent. We have found success by direct sowing during a warm period in May, keeping plants covered with row cover until they begin to flower, and harvesting young pods just after flowering. Yuma Red is purported to be a low mucilage variety and is great for Bhindi Masala and Southern-style fried okra. The entire plant is edible: leaves, flowers, pods, and seeds! Our stock seed came from Native Seed / Search; this variety is said to have been grown in Yuma, Arizona since at least the 1980s.
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Okra needs a lot of heat and humidity. Make sure to wait for warm weather to sow, water it a lot, and cover young plants for extra warmth. Direct sow after danger of frost has passed. Thin to 12-18″ in rows 1′ apart. For best texture, harvest pods when still small, around 3-5″ long.
Seed Saving
To save seed, leave a few plants unharvested and wait until fruit have dried. Pick pods, thresh by hand, winnow to clean. Dry seed thoroughly. Okra mostly self-pollinates, isolate by 1/4 mile to ensure varietal integrity.
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