Clemson spineless Okra (also called Gombo) is a thornless annual plant 1 to 1.5 m tall that produces numerous pod-shaped fruits 15-18 cm at maturity, angular and 3 cm in diameter.
These young fruits, sliced, are eaten raw or cooked as a vegetable and condiment, particularly in Creole, African, and Japanese cuisine. Okra's flavor is similar to that of eggplant.
They contain a mucilaginous substance that helps thicken soups, sauces and stews.

Sowing okra

Okra is a heat-demanding plant, so we recommend sowing from February to April, in a seed tray (25°C minimum) after having soaked the seeds for 24 hours beforehand. You can transplant outdoors in May. Transplant in a sunny garden in moist, compost-rich soil at the same time as the cucurbits around mid-June, spacing the plants 60 to 90 cm apart. Transplanting too early is useless because the nights are still too cool. Watering.

Harvesting okra

You can harvest from July to October. Pick the okra daily and remove the old shoots to keep the plant producing.

Storing Okra

Store in the refrigerator for no more than two days without washing.