Emerald Okra is a heat-loving heirloom for gardeners who enjoy fresh summer harvests and hearty Southern cooking. Plants reach approximately 5–6 feet tall and produce dark green, tapered, rounded pods that can grow 6–8 inches long. Harvest young at about 3–4 inches for tenderness. Allow approximately 60 days to harvest, depending on growing conditions. This packet contains 200 non-GMO heirloom seeds.

Germination Rate: 85%. Test Date: 8/25. OME.

Texas Minimum Germination Rate: 50%

Why Choose Emerald Okra?

• Productive summer plants: Tall plants provide repeated harvests when warmth, moisture, and frequent picking support growth.
• Spineless pods: Smooth pods make kitchen preparation convenient, although plant hairs can still irritate sensitive skin.
• Versatile harvests: Tender pods suit soups, gumbo, skillet dishes, roasting, and frying.
• Heirloom variety: Open-pollinated seed offers seed-saving possibilities when plants are appropriately isolated to maintain variety purity.
• Heat-loving growth: A useful crop for sunny summer gardens, including long Southern growing seasons.

Planting Tips for Success

• Sunlight: Provide at least 6–8 hours of direct sun daily.
• Soil: Choose fertile, well-drained ground and incorporate compost before planting.
• Planting: Direct sow after frost danger has passed and soil has warmed to at least 65–70°F. An overnight soak can help soften the seed coat. Sow about 1 inch deep.
• Spacing: Allow 18–24 inches between plants and approximately 3 feet between rows for airflow and harvesting access.
• Watering: Water deeply during establishment and dry spells, keeping moisture consistent without saturating the roots.
• Fertilizing: Follow a soil test or fertilizer label. Avoid excessive nitrogen, which encourages leaves at the expense of pods.
• Support: Stake tall plants if wind or heavy growth causes leaning.
• Harvesting: Check plants frequently and cut pods at about 3–4 inches. Remove oversized tough pods to keep plants productive. Wear gloves if needed.

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

• Skillet cooking: Combine sliced young pods with tomatoes, onion, and garlic for a simple garden side dish.
• Gumbo and soups: Sliced okra contributes flavor and natural thickening to simmered dishes.
• Roasting: Dry pods well, toss with oil, and roast in a single layer until tender with browned edges.
• Frying: Coat young sliced pods in seasoned cornmeal for classic Southern-style fried okra.
• Preserving: Use tested freezing, pickling, or pressure-canning directions appropriate to the preparation. Do not improvise shelf-stable canning recipes.

Order Emerald Okra Seeds Today

Grow a summer harvest of tender green pods for fresh garden-to-table meals.

Nutritional Information

Existing listing reference for 100 grams raw harvested okra, approximately 1 cup sliced. These are general produce values, not a variety-specific analysis or values for planting seeds.

• Calories: Approximately 33.
• Protein: Approximately 1.9 grams.
• Carbohydrate: Approximately 7.5 grams.
• Dietary fiber: Approximately 3.2 grams.

Nutrient amounts vary with growing conditions and preparation. Recipe additions change the nutritional content of the finished dish.

Important Disclosures

• Variety Disclaimer: Yield, height, pod size, and days to harvest vary with climate and growing practices. Pick young pods for tenderness.
• Seed Storage: Store seeds in a cool, dry location away from sunlight and moisture.
• Planting Zones: Grow as a frost-sensitive warm-season annual. Use local frost dates, soil warmth, and season length to plan sowing.

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

Southern Emerald Okra and Tomato Skillet

Make this side dish with harvested okra from your garden, not the planting seeds in this packet. Serves 4. Preparation: 10 minutes. Cooking: 20–25 minutes.

Ingredients

• 1 pound tender Emerald okra, rinsed, dried, trimmed, and cut into ½-inch rounds
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chopped ripe tomatoes with their juices
• ½ teaspoon smoked paprika
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper
• 2–4 tablespoons water, only if needed

Directions

1. Warm olive oil in a large skillet over medium heat. Add onion and cook for 4–5 minutes until softened.
2. Add garlic and cook for about 30 seconds, stirring.
3. Add sliced okra and cook for 4–5 minutes, stirring occasionally.
4. Stir in tomatoes and their juices, paprika, salt, and pepper. Bring to a gentle simmer.
5. Reduce heat and simmer for 12–15 minutes, stirring occasionally, until the okra is tender. Add a little water if the skillet becomes dry. Taste and adjust seasoning.
6. Serve warm as a vegetable side or spoon over cooked rice.

Variation: Add a small pinch of cayenne for heat. Use young pods and avoid overcooking for the best texture.

Storage: Refrigerate in a covered container within 2 hours, or within 1 hour if the temperature is above 90°F. Use within 3–4 days and reheat thoroughly.