Gumbo here in Louisiana evokes images of deliciousness that will warm your bones and delight your senses. But the word “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 the words okra and gombo, are also terms that originate in Africa. We need not cross the Atlantic to its homeland to appreciate this vegetable.

Perhaps you need not travel any farther than your doorway. Okra loves Louisiana and Louisiana loves it. Abelmoschus esculentus grows optimally in full sun and heat. In fact, okra should not be planted until you are certain that your soil has warmed to at least 65 F with 70 F and higher being ideal, so do not plant too early. Prior to this planting, be mindful of the hard seed coat. 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 clay soil, which is 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 fertilizer 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 again every four to six weeks throughout the season. Do not overfertilize with nitrogen because it may result in poorer production.

Viewing the creamy yellow flowers with deep purple centers in your landscape is reason enough to grow okra. The flowers 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 starting 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 plants to 12-18 inches tall 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, which produces 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!