Okra – Jambalaya Seeds


Okra – Jambalaya Seeds

These gorgeous plants aren’t just for those who enjoy okra. The plant grows to about 4-6’ tall and produces beautiful cream colored blooms with deep purple centers. After marveling at your beautiful flowers, impress dinner guests by harvesting your pods and whipping up a batch of homemade Jambalaya, which as the name suggests, these okra will go great in! This early producing, high yielding, compact plant has delicious, tender pods.

Approximate amount of seeds per pack: 40

Category: .

When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 5 weeks after Average Last Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds ½ inch deep about 2 inches apart. Thin to 12-18 inches apart.

Ground Plot Planting: Plant seeds 12” apart in rows that are spaced 36” apart. Packet will cover an 80’ row.

Raised Bed Planting: Plant seeds 12-18” apart. Packet will cover 80 to 175 sq. ft.

Care: Oversized pods become woody and hard, so make sure you harvest regularly.

Harvesting: Clip pods once they reach 3-4 inches long to keep plants productive, usually at about 7 weeks. Be sure to wear long sleeves when working with okra as some people’s skin may be sensitive to the rough leaves that can cause okra rash.

Special Instructions/Tips: Okra is susceptible to fungal diseases in overly wet conditions, but this can be easily controlled with proper rotation and good garden sanitation practices.

Germination Days: 7-15

Days to Maturity: 50

Preference: plenty of water, full sun, well-draining soil (tolerant to poor soils and heat)

• The earliest findings of okra can be traced back to Ethiopia.

• Okra is a member of the Mallow family which also includes cotton, hibiscus, and hollyhock.

• Great for frying, roasting, soups, stews (especially jambalaya as the name suggests), canning, and even pickling whole.

• A good source of Potassium and Folate as well as Vitamins A, C, and K.

Jambalaya Okra with Corn and Sausage
¼ pound smoked sausage, diced
½ cup onion, chopped
½ cup bell pepper, chopped
2 garlic cloves, minced
2 ears of corn, shucked and cleaned of silk
1 cup sliced fresh okra
1 cup tomatoes, diced
Salt and freshly ground pepper to taste

Directions: Cut kernels off of corn cob. Hold corn cob upright with flat end in a bowl and cut straight down with knife. Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often about 10 minutes. Season with salt and pepper to taste.

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