It can be fried or boiled but is not a good pickled okra. Pods toughen up relatively fast so should be picked daily at less than 4 inches long. The plants top out about 5 to 6 feet tall. It is longer season than some but still a top notch producer. Longhorn - This is another good variety with excellent production. This is an excellent fried okra but is not a good pickling okra.ĥ. The pods stay tender on the plant up to 8 inches long and sometimes even longer if there is lots of rain. It is a very tender okra with relatively few spines. Cowhorn - is my standard variety but can be HUGE. This okra is best if harvested daily but can go every other day most of the time.Ĥ. It is just about the same as clemson spineless for prickly spines. No other okra I've grown combines this many good traits. Otherwise, the plants are sturdy, production is high, flavor is excellent, and the pods can be used fried, boiled, pickled, or roasted. The only weakness this variety has is that it is relatively slow to start production, about a week longer to first harvest than Burmese. It is more versatile than Clemson Spineless and more productive than most commercial varieties. Granny Franklin - This is the best overall variety I've grown. It can be used fried or boiled but not pickled.ģ. This okra is best if harvested daily, the pods get tough at 4 to 5 inches long. The plants are so slim that they can be leaned over very easily, even by the weight of growing pods. It is moderately productive and easy to grow. Evertender - This is a decent producer of frying okra that makes relatively slim plants up to 7 feet tall. It can be fried or boiled but is not good pickled.Ģ. Burmese holds tender on the plant for 2 - 3 days but is best picked daily at less than 4 inches long for eating quality. Eating quality is good to excellent fried, and makes decent boiled okra. Burmese - this is a true dwarf variety but has a serious flaw in that it quits producing after about 30 pods per plant regardless of whether you keep it picked or not. I'll answer from the perspective of having grown about 50 varieties of okra and having found a very few that are really good and very productive.ġ.
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