Cow Horn Okra

Long, slender, slightly-curved pods are tender up to 6 or 7 inches, and sometimes even 10 inches long! When fully mature (past the point of edible) the pods grow to 14 inches. This tall, robust variety dates back before 1865 and has a delicious flavor, great for pickling, frying, or gumbo. You can harvest by simply plucking the fruits off the plant - if it is hard to remove, it may be too tough and hard to eat.

Originally, okra is likely from West Africa, though some claim Ethiopia or South Asia as the origin. Many report that enslaved Africans hid okra seeds in their hair on the forced journey across the Atlantic. Certainly, this crop is a taste of home for people of the African Diaspora, and consequently, a taste of home for people of the Southern US in general.

Days to maturity: 60

Seeds per pack: 20

Germination rate: 88% on 06/26/2023

Planting / harvesting notes

Sow seeds of this heat-loving plant indoors 2-3 weeks before transplanting, which should happen several weeks after the last frost, or when soil temperatures stay above 65 degrees Fahrenheit. Soak seeds overnight for quicker germination, and plant 3/4" deep. Space 18" in rows 12-18" apart. Beds should be at least 3' apart as plants tend to bush out widely. Okra likes fertile, well-drained soil with added compost.

Seed keeping notes

Okra is insect pollinated. Isolate different okra varieties by at least 1/8th of a mile (or up to 1/2 mile if you are truly concerned about seed purity) to avoid unwanted cross pollination. Allow pods to grow large and turn brown and woody (your neighbors may look at you funny). When you can hear the seeds rattle, harvest the pod and allow it to dry further on trays in the sun in a dry place. Remove seeds and use breath, wind, or fans to remove bits of chaff.

Collections