How to grow Okra in Australia

Where to plant

Grow okra in full sun in fertile, well-drained soil enriched with compost or well-rotted manure. It needs plenty of heat to crop well. Plants grow about 1 to 2 m tall depending on the variety, so place them where they will not shade lower crops.

• South East Queensland, the Northern Rivers, North Queensland and Darwin: sow from September to February; okra thrives in the heat and humidity.
• Sydney: sow from October to December once the soil passes 20°C; the hot western suburbs suit it best.
• Perth and Adelaide: sow from spring once the soil is warm. Okra loves the long, dry summer if watered deeply.
• Melbourne: sow from October to December once nights stay above about 10°C. Plants die in the cold of autumn.
• Canberra and Hobart: not suited. The warm season is too short and cool.

Choosing a variety

• Clemson Spineless is the standard green okra: smooth pods, a heavy cropper about 1.5 m tall.
• Burgundy has deep red pods and stems that turn green when cooked.
• Dwarf types grow to about 1 m and suit small gardens and pots.

How to plant

1. Wait until the soil is reliably warm, above about 20°C.
2. Soak the seed in warm water for a couple of hours, or overnight, before sowing.
3. Sow 2 seeds about 2 cm deep at each spot, about 40 cm apart, and thin to the stronger seedling.
4. In cooler areas, start seed in small pots somewhere warm and plant out when seedlings are 10 to 15 cm tall and the weather is settled.
5. Water in and keep the soil moist while seedlings establish.

Watering and feeding

Keep the soil consistently moist, above all while plants are flowering and setting pods. In hot weather check pots daily. Mulch thickly once plants are growing strongly to hold moisture and keep weeds down.

Okra in compost-rich soil needs little extra feeding. For plants in pots, or to boost cropping, feed weekly with a liquid fertiliser high in potassium once the first flowers appear.

Pruning and care through the year

• Stake tall plants, or tie them to a cane, in windy spots.
• When plants reach about 60 cm, pinch out the growing tips to encourage side shoots and more pods.
• The plants are covered in fine hairs that can irritate skin. Wear gloves and long sleeves when picking.
• Rotate okra with crops from other plant families, and pull out and bin plants that wilt from soil-borne disease.

Harvesting

Pick pods young and tender, about 5 to 10 cm long, while they snap cleanly. Large, mature pods turn tough and stringy within a few days. Cut them with secateurs or a sharp knife through the stalk and handle gently, as the skin marks easily.

Pick every day or two in hot weather. Regular picking keeps the plant flowering and podding until the weather cools. Store unwashed pods in a paper bag in the fridge and use within about three days.

Growing in pots

Okra grows well in a pot at least 30 cm wide and deep, one plant per pot, in a hot, sunny spot. Use quality potting mix, water often and feed weekly once flowering starts.

Using it

Sliced okra releases a sticky liquid as it cooks, which thickens soups, stews, gumbo and curries. Cooked whole, in stir fries or quickly sautéed, it is less sticky.

Saving seed

Leave a few pods on the plant until they are dry, brown and starting to split. Shell the seeds, dry them for a few more days and store them in a cool, dry place.