Okra (Abelmoschus esculentus) (quingombó)

Okra, called quingombó in Spanish and quiabo in Portuguese, is a warm season plant in the hibiscus family (Malvaceae). Okra was cultivated by the Egyptians in the 12th century AD, and arrived in the US in the 18th century with the slave trade. The immature pods are used in soups, stir fries, and stews. Okra is an important part of Cajun cooking in Louisiana. The mucilage in okra acts as a thickening agent in soups, such as gumbo, and condiments such as ketchup. The Hibiscus like flowers and upright plant give okra an ornamental value.

In Brazil, okra is very popular throughout the country. The dominant variety is a smooth type as opposed to the undulating type that predominates in the US. The Brazilian varieties have a higher content of mucilage, which is highly desired by the market there. It is used in the most popular dish in the state of Minas Gerais, frango com quiabo (chicken with okra). A very high percentage of Brazilians living in the US are from this state.

Most varieties have hairs on all parts of the plant that can cause skin irritation, so gloves and long sleeves are recommended for harvest.

Production

Okra does best in warm weather and will die with frost. Flowering will occur as soon as 45 days after seeding, depending on the variety, and pods are ready for harvest 4 to 5 days after flowering. As pod size increases, tenderness decreases. Most varieties will loose their tenderness, desired by the market, when they exceed 3 inches in length. For this reason okra plantings must be picked almost every other day.

Plant populations range from 7,000 plants per acre to 15,000, depending on the variety.

Most varieties have hairs on all parts of the plant that can cause skin irritation, so gloves and long sleeves are recommended for harvest.

Post-Harvest Seed Handling

Okra has a high respiration rate and is very sensitive to bruising and rapid desiccation, making wholesale marketing difficult. Okra should be cooled to 50 degrees Fahrenheit after harvest to maintain quality.

Seed Sources

There are many commercial seed sources for okra.