The mallow family (Malvaceae) has many striking plants including hibiscus and Althea. Althea officinalisis known by the common name marsh mallow and the derivation for the name given to the confectionery treat, marshmallows.
Abelmoschus is a genus of several species of flowering plants in the mallow family (Malvaceae), native to tropical Africa, Asia and northern Australia. As a member of the Malvaceae, it is related to such species as cotton, cocoa, and hibiscus. It was formerly included within Hibiscus, but is now classified as a distinct genus. The genus name derives from Arabian meaning 'father of musk' or 'source of musk' referring to the scented seeds.
It is valued for its edible green seed pods. It is a good source of minerals, vitamins, antioxidants, and fiber.The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The word okra is believed to derived from a Nigerian language and the word gumbo used in Louisiana creole cuisine is derived from an Angolan language. The plant is cultivated in tropical, subtropical and warm temperate regions around the world and is a notable part of the cuisine of the Southern United States and India.
The genus comprises annual and perennial herbaceous plants, growing to 2 m tall. The leaves are 10–40 cm long and broad, palmately lobed with 3-7 lobes, the lobes are very variable in depth, from barely lobed, to cut almost to the base of the leaf. The flowers are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule, 5–20 cm long, containing numerous seeds.
Abelmoschus species are used as food plants by the larvae of some Lepidoptera species including Chionodes hibiscella which has been recorded on A. moschatus.
Accepted Species (from ITIS.gov, Interagency Taxonomic Information System)
Type and Use: Annual that produces edible flowers and seed pods
Location: Full sun
Planting Dates: Plant seed in the spring after all danger of frost. The best time is when the soil is between 75-90°. In general, April 1 - June 15.
Planting Method: Soaking the seed in water for 24 hours before planting speeds germination. Adding a couple tablespoons of seaweed and/or vinegar works even better. Sow seeds at 4-5 per foot of row and ½-¾ inch deep.
Seed Emergence: 4-14 days in warm soil, 70-95°. Mine usually germinates from 12-14 days.
Harvest Time: Harvest the young pods daily. Pods should be about 3-5 inches long. Once they get large and tough, they are no longer edible. They can usually be harvested 50-70 days after planting, 4-6 days after the first flower blooms.
Height: 8-15 feet
Spread: 5-6 feet
Final Spacing: Thin seedlings to 6-9 inches, rows 3-4 feet apart. Some gardeners like to thin out farther to 12-18 inches.
Growth Habits: Upright growth that’s aggressive after the soil has warmed in the spring. Large leaves, edible yellow flowers, and spiny stems.
Culture: Okra enjoys hot weather and is easy to grow (if you control the root knot nematodes with citrus) in healthy, well-drained soil. Okra does like to be fertilized a couple of times with organic fertilizer, but does not require large amounts of water. Lava sand and soft rock phosphate will help to increase yields. Also, Texas Greensand should be used in alkaline or high-calcium soils. Maintain a thick mulch layer around plants after they start to grow.
Fertilize when the plant blossoms in the spring. If you have a long harvest of okra, fertilize again about a month later. Use a handful of compost and organic fertilizer per plant or 3 cups per 25 feet of row.
Harvest and Storage: Okra provides a long harvest season. Pick the young pods when they are young and tender. Store if necessary in the refrigerator but be sure to eat the pods fresh. Expect about 20-30 pods per plant. Harvest daily or at least every other day. Leaving pods on the plant to mature shuts down new pod formation. Watch out for the spines.
Notes: Okra can be cut back in midsummer to create more bushy plants. Fertilize with organic fertilizer immediately after cutting back. Okra can be grown in dry land or without irrigation in some years.
Okra seed is about the easiest to save. Just let the pod completely dry on the stalk, then cut it off with pruning shears. Store it someplace out of the weather. Mice, weevils, and other critters ignore it, and it keeps almost forever. Mixing okra seeds with other seeds while in storage seems to repel weevils and other pests.
Varieties: Emerald, Burgundy, Clemson Spineless, Louisiana Green Velvet, Annie Oakley, Red Velvet, and Beck’s Big, Baby Bubba Hybrid, Blondy, Cajun Delight, Cow Horn, Go Big, Hill Country Red, Louisiana Green Velvet. Perkins Long pod, Silver Queen
My favorite recipe
Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered. To minimize okra's infamous textural issues, take care not to cut the stem end so closely that the pod is severed
This spreading perennial or shrub grows to a height of 2-3 ft. It has bright-red (sometimes pink or white), pendant, hibiscus-like flowers. Their petals overlap to form a loose tube with the staminal column protruding and is said to resemble a Turkish turban, hence its most common name, Turk's Cap.
Turk's cap (Malvaviscus drummondii)
Drought tolerant. Prefers partially shady sites. Under cultivation, Turk’s Cap will adapt to and thrive in many different sites, including full sun and heavy soil, though unremitting sun will cause its leaves to become smaller and somewhat distorted.
Turk's cap (Malvaviscus drummondii)
Turk's cap (Malvaviscus drummondii), pink
Turk's cap, seed pod
edible
Callirhoe
Winecup Winecup, also known as poppy mallow (Callirhoe), is a beautiful silky wildflower blooming during the middle of the spring season in our 7b hardiness zone. The sun was very bright when I took these photographs.
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