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Okra (Clemson Spineless) is the gold-standard okra cultivar, an All-America Selections winner prized for its spineless pods that are easy to harvest without gloves, and its high yields of tender, 3-inch pods. Growing 4–5 feet tall in zones 6–11, it thrives in hot weather and produces prolifically from midsummer to frost. The Clemson Spineless cultivar produces straight, deep-green ribbed pods with exceptional flavor — mild, slightly grassy, with a natural thickening quality that makes it essential for gumbo, stir-fries, and pickles. It's one of the most heat-tolerant, productive vegetables you can grow in a summer garden.
Sow okra seeds indoors 4 weeks before last frost or direct sow in warm soil (65°F+). Nick seeds or soak overnight to speed germination. Plant in full sun in fertile, well-drained soil, spacing 18–24 inches apart. Okra is a heavy feeder — work in compost at planting and side-dress with balanced fertilizer once plants are 12 inches tall. Water deeply and consistently; inconsistent moisture causes pods to be tough. Harvest pods at 3–4 inches every 2–3 days — pods left to mature slow production dramatically. Wear long sleeves during harvest as spines (even on "spineless" varieties) can irritate skin. Cut plants back by half in midsummer for a strong second-flush in fall in zones 8–11.
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