I chose these two varieties for several reasons. We need an okra that remains edible if not checked every single day or stays tender at larger sizes. Fewer or no spines. Heirloom. Was there a variety released by U of A (ag research college here in Arkansas) – if it was developed for Arkansas it should grow good, right? Something with a different tilt for future possible farmer’s market sale.  

Note to self:

Beginning of row: Burmese – SESE – 2008 58 days. Heirloom okra from Burma sent by organic market grower Hap Heilman [now a favorite is some local restaurants]. Bears when plants are 18″ tall and continues until frost. The leaves are huge, typically 16″ across. Slightly curved, virtually spineless pods range from 9 – 12″ long. Pods mature from light green to creamy yellow green. At 10″ long they are tender, sweet, and spineless enough to be eaten raw or added to salads. Pods are less gooey than other okra, a quality that gives this variety a greater appeal.

Rest of row: Jade – SESE – 1 pkt 2008, 1 pkt 2009 (mixed up though) 55 days. Developed by the University of Arkansas and released for introduction to SESE in 1991. An early maturing, tender-podded, high-yielding compared to ‘Clemson Spineless’, ‘Jade’ has darker green pods, fewer side branches, higher average yields and better ability to mature in late plantings. Plants average 4 1/2 ft tall and the dark green pods remain tender to 6″. Recommended especially for home gardens, farmer’s markets, and late plantings.