![]() ![]() If you want to try a colourful and different variety of Okra, I highly recommend Jing Orange. Eventually, I couldn't keep up with production with my several okra plants, but most of the time fruit under 5 inches long was still tender. Considering I’m contemplating a minimum of 100 stems next year, there’s no real complaint. Beautiful plant, grew over six feet for me in an enormous grow bag (the size of a 4X4 raised bed, 10-12 inches deep) with 15 other plants. Several have gotten away from me, but that’s just fine. The only real draw back is that the Jing is unforgiving if you miss a pod at picking stage. Okra flowers are beautiful, teacup-shaped, and resemble hibiscus flowers because they are related to hibiscus. When the plants reach maturity, they will then begin flowering. As mentioned above, okra plants mature in about 50-65 days. I’m pleased as punch at how well this variety performs in my climate and how it cooks up. Harvest okra pods when they are 2-3 inches long and vibrant in color. Harvest this Asian variety when pods have reached 6-7' long for tender, supple perfection. ![]() An exciting new variety that is unique and beautiful. So far this has been an easy plant to grow, even in my very shady kitchen garden. Heirloom Jing Orange Okra produces delicate creamy yellow blossoms that create stunning red/orange okra pods. This Chinese variety produces lots of flavorful 6-8-inch pods early, even in dry conditions. Harvest this Asian variety when pods have. I so enjoy slipping between my rows and harvesting one of my favourite vegetables. Heirloom Jing Orange Okra produces delicate creamy yellow blossoms that create stunning red/orange okra pods. The plants are beautiful and the pods are spineless. ![]() I did mulch heavily with freshly soiled sheep bedding and rotten cow manure. The transplants were then put in the ground and watered well. I didn’t do anything to my rocky soil other than give it a good breaking up with my hoe. Now in the second week of September I’m harvesting enough daily to eat my fill and dehydrate for this winter. By the first week in July I was lightly harvesting my okra three times a week. Twenty of the twenty four seeds I planted came up and survived. After the Mother’s Day freeze, I am happy I waited. I didn’t bother planting my seeds until June first this year. So, I gave the nice people at the seed company three dollars and they sent me okra seeds. I have become more interested in Asian varieties over the past couple of years after realizing that my microclimate is similar to a large portion of that continent. This Chinese variety produces lots of flavorful 6-8-inch pods early, even in dry conditions. This past winter as I was perusing the Baker Creek catalogue the Jing Orange Okra caught my eye. It was just a landrance variety developed by some friends who are long time commercial okra growers. Even if I had okra at home I always ate a double order of it and stole as much as I could from my Papa’s plate.įour years ago I grew Clemson Spineless in my own garden. The restaurant we frequented most was Po Boy’s. I well remember Papa picking it so I wouldn’t get itchy from the mature plants and Mimi patiently frying it. Growing up in Florida okra was one of the easiest crops to grow over the long summer season. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |