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Gombo

Paul Bongarzone

Paul Bongarzone

Gumbo here in Louisiana evokes images of deliciousness that will warm your bones and delight your senses. Gombo in much of the Francophone world evokes images of a different type of deliciousness: okra! Quiabo, quimbombo, and calou, also refer to these beloved green pods, and like okra and gombo, are also terms that originate in Africa. We need not cross the Atlantic to its homeland to appreciate this vegetable.

Okra Pods

Perhaps you need not cross any further than your doorway. Okra loves Louisiana and Louisiana loves it! Abelmoschus esculentus grows optimally in our full sun and heat. In fact, okra should not be planted until you are certain that your soil has warmed to at least 65 degrees with 70 degrees and higher being ideal, so do not plant too early. Prior to this planting, be mindful of the hard seedcoat. Facilitate germination by soaking the seeds overnight or scarifying with sandpaper or appropriate comparable material. Quality drainage is best, however, okra will grow and produce even in our clay soil, further evidencing okra’s love for us!

Just as we need our okra, okra needs its nourishment. Fertilize with 2-3 pounds of 8-24-24 per 100 feet of row, as you may wish to begin with lower nitrogen and higher phosphorus and potassium. Alternatively, fertilize with 3-4 pounds of 8-8-8 per 100 feet of row. At first pod set, you may sidedress and every 4-6 weeks through the season. Do not overfertilize with nitrogen because it may result in poorer production.

Okra Flower

Viewing the creamy yellow flowers with deep purple centers in your landscape, alone, is reason enough to grow okra. They are edible, too! Couple this with the cherished pods and this plant’s appeal is heightened. Be diligent in harvesting the pods every day or two once available approximately two months from planting. They will keep coming! To ensure the tenderness of pods, pick them at 2-4 inches in length.If the tip snaps, it is tender! Tough, fibrous pods should be removed to optimize production. You may cut back tall plants to 12-18 inches later in summer, aiding a second crop.

Immediate consumption may not keep pace with production, so store properly. After handling gently to avoid bruising, wash the pods and drain well. Store okra in the refrigerator for approximately seven days.Should you still be unable to keep pace with production, freeze the okra by blanching, draining, and packaging in moisture/vapor-proof bags or containers. Fully mature, almost dry pods may be harvested at the end of the season to save seed. All such measures are worthwhile, as okra is not only tasty, but a good source of vitamin C, calcium, iron, and fiber.

Annie Oakley and Cajun Delight are hybrid varieties to consider, while Clemson Spineless, Emerald, and Burgundy, producing a red pod, are open-pollinated varieties. If interested in large pods, Cowhorn could be your selection.Shorter, bushier varieties suited for containers include Jambalaya and Baby Bubba. Okra has a deep taproot, so grow in 5-gallon containers or larger.

A crooked, curled, or bent pod was likely visited by a stinkbug or leaf-footed bug, insects that also appreciate okra.It may still be consumed. Control is likely unnecessary unless there is still active feeding. Among other common pests are aphids and whiteflies, both of which may be controlled with insecticides containing an appropriate pyrethroid or malathion, as well as horticultural oil. Diseases such as Cercospora leaf spot and powdery mildew may be treated with fungicides containing chlorothalonil.

Call it gombo, call it okra, call it ours!


Article for publication July 14, 2023

12/6/2023 5:19:31 PM
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