Bring a Southern garden favorite to your kitchen with Clemson Spineless Perfection Okra. This non-GMO, heirloom selection produces light green, ridged pods for frying, roasting, grilling, and gumbo. Harvest at 3 to 4 inches for tender pods, with the first picking in approximately 62 days. Each packet contains 200 seeds for planting, not fresh okra or prepared food.

Germination Rate: 80%. Test Date: 8/25. OSI.

Texas Minimum Germination Rate: 50%

Why Choose Clemson Spineless Perfection Okra?

• Spineless pods: Reduced irritating pod hairs make harvesting and kitchen preparation more comfortable. Gloves are still useful when working around the plants.
• Productive harvests: Regular picking provides tender green pods through warm growing weather.
• Versatile in the kitchen: Enjoy young pods fried, roasted, grilled, or simmered into gumbo and soups.
• Heirloom selection: An open-pollinated choice for gardeners who enjoy growing traditional vegetables.

Planting Tips for Success

• Sunlight: Choose full sun and a warm growing season.
• Soil: Use fertile, well-drained soil and work in compost before planting.
• Sowing: Direct sow after frost danger has passed and soil has warmed to at least 65°F. Sow about 1 inch deep. An overnight soak can help soften the seed coat.
• Spacing: Thin plants to 12 to 18 inches apart in rows about 3 feet apart.
• Watering: Water deeply as needed to maintain even moisture without soggy soil, especially during flowering and pod development.
• Fertilizing: Follow soil-test recommendations. Avoid excess nitrogen, which can encourage foliage at the expense of pods.
• Support: Monitor taller plants in exposed locations and stake if wind makes them unstable.
• Harvesting: Begin checking for pods around 62 days. Pick at 3 to 4 inches and check plants frequently, as pods can become tough quickly.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fried: Slice young pods into rounds, coat lightly in cornmeal, and fry in small batches until crisp and golden.
• Gumbo and soups: Simmer sliced okra into savory broth-based dishes for its characteristic texture and thickening qualities.
• Roasted: Dry the pods well, toss with oil and seasoning, and roast in a single layer until browned.
• Grilled: Lightly oil whole young pods and grill until tender with lightly charred edges.
• Stir-fried: Cook sliced pods quickly with garlic, tomatoes, and your favorite seasonings.

Order Clemson Spineless Perfection Okra Seeds Today

Plant your own warm-season okra patch and bring tender, homegrown pods to the table.

Nutritional Information

Existing listing reference for harvested raw okra, not planting seeds. Per 100 grams:

• Calories: 33
• Protein: 1.9 grams
• Total Carbohydrate: 7.5 grams (3% Daily Value)
• Dietary Fiber: 3.2 grams (11% Daily Value)
• Vitamin A: 14% Daily Value
• Vitamin C: 35% Daily Value
• Vitamin K: 40% Daily Value
• Folate: 15% Daily Value
• Magnesium: 14% Daily Value

Percent Daily Value is based on a 2,000-calorie diet. These retained reference estimates are not a variety-specific laboratory analysis; actual values vary with growing conditions and preparation.

Important Disclosures

• Variety Disclaimer: Results and days to harvest vary with weather, location, and growing practices.
• Seed Storage: Keep planting seeds cool, dry, and protected from moisture and direct sunlight.
• Planting Zones: Plan planting around local frost dates, soil warmth, and the length of your warm season. Ask your local extension service for regional timing.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Southern Cornmeal-Fried Clemson Spineless Perfection Okra

Use tender harvested okra from your garden for this crisp Southern side dish. This recipe uses fresh produce, not the planting seeds in the packet. Serves 4. Preparation: 15 minutes plus 10 minutes soaking. Cooking: about 15 minutes in batches.

Ingredients

• 1 pound fresh young Clemson Spineless Perfection okra pods
• 1/2 cup buttermilk
• 3/4 cup fine cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika, optional
• Neutral cooking oil, enough for about 1/2 inch in a heavy skillet
• Lemon wedges, optional, for serving

Directions

1. Rinse the harvested pods and dry thoroughly. Trim off stem ends and slice into rounds about 1/2 inch thick.
2. Toss the sliced okra with the buttermilk and let stand for 10 minutes.
3. Combine cornmeal, flour, salt, pepper, and optional paprika in a shallow bowl.
4. Heat about 1/2 inch of oil in a heavy skillet to 350°F. Keep water away from hot oil and never leave the skillet unattended.
5. Lift okra from the buttermilk, letting excess drip off. Toss in the cornmeal mixture and shake off loose coating.
6. Carefully fry in small batches for about 4 to 6 minutes, turning as needed, until golden and tender. Keep the oil near 350°F between batches and avoid crowding.
7. Drain on a wire rack over a tray. Season lightly if needed and serve promptly with lemon wedges.

Recipe Notes and Storage

For a spicy version, add a pinch of cayenne to the coating. The okra is crispest immediately after cooking. Refrigerate leftovers within 2 hours, or within 1 hour when temperatures exceed 90°F, and use within 3 to 4 days. Reheat on a baking sheet rather than microwaving to help restore crispness.