A staple in the southern United States, okra (Abelmoschus esculentus) is a warm-weather vegetable grown for the tender pods, which are fried or boiled, or incorporated into dishes such as stews or soups. Okra is grown by seeds planted directly in the ground after the weather warms in spring. Once planted, okra grows quickly, ripening about 60 days after planting. The plant continues to grow and produce pods until the first frost. Harvest okra as soon as it ripens as okra left on the plant too long becomes tough and woody.
Watch for okra to ripen five to six days after the appearance of flowers. Ripe pods are bright green and firm but tender. If okra is dull green, it is probably too mature, and the quality is most likely compromised. The seeds inside a ripe pod are small.
Look for pods that are 2 to 4 inches long as larger pods are generally not suitable for use and are usually discarded. If the pods don't snap in half easily, or if they are tough and difficult to cut with a sharp knife, they are probably too mature.
Continue to check the okra for ripeness at least every other day as the pods ripen quickly, especially during hot weather.
- Wear gloves and long sleeves when harvesting okra because the scratchy stems and pods often cause minor skin irritation.
- Harvest okra regularly -- even the old, over-ripe pods. Allowing the pods to remain on the plant causes the plant to stop blooming and setting fruit.
- Discard okra that is soft, limp or bruised, as well as pods with spots, cuts or discolorations.
- University of Illinois Extension: Okra
- University of Florida IFAS Extension: Know When to Harvest Your Vegetables
- Texas AgriLife Extension Service: Okra
- Iowa State University Extension: When Should I Harvest Okra
- Ohio State University Extension: Seed ID Workshop
- University of California Davis: Okra: Recommendations for Maintaining Postharvest Quality
- North Carolina Cooperative Extension, Master Gardeners of Mecklenburg County: To Your Health: Okra, a Versatile Southern Vegetable
- University of Arizona College of Agriculture and Life Sciences: Okra
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