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Bradford Family Heirloom Okra
  • Bradford Family Heirloom Okra
  • Bradford Family Heirloom Okra
  • Bradford Family Heirloom Okra
  • Bradford Family Heirloom Okra
  • Bradford Family Heirloom Okra
  • Bradford Family Heirloom Okra
  • Bradford Family Heirloom Okra
  • Bradford Family Heirloom Okra
Bradford Family Heirloom Okra

Abelmoschus esculentus
$4.50
Description

Another great family heirloom from the Bradford Family in Sumter, South Carolina. Nat Bradford gifted us these seeds many years ago while visiting his farm. It's a spineless type that rivals the common Clemson Spineless, especially since it's prized quality is tender pods even as they mature. Like all okras they eventually get tough but these ones definitely stayed tender longer than others. The leaves are enormous providing a canopy over the pods. You could probably encourage more okra production (is that necessary?!) by pruning a few big leaves out for more sun penetration, but it's not necessary. As with any okra though, always best to pick often. 
Product details
  • About 30 seeds
  • 60 days to harvest.
  • Seeds grown in Working Food gardens at GROW HUB in Gainesville, Florida
How to grow

Seeds can be a little slow to germinate, so soak them overnight and/or lightly abrade the seed coat with sandpaper before sowing. Okra likes it warm so it’s best to plant when there is no longer andy cold weather in the forecast, and it’s consistently warm. We usually start ours in a trays or pots in late March or April and plant seedlings outdoors once all threat of frost has passed and the soil has warmed up.

Sow seeds ½–1 inch deep, about 18 inches apart. Harvest early and often—young pods are the most tender, while older pods quickly become tough and woody. Frequent picking also encourages the plants to keep producing. 

Okra can be susceptible to nematodes, so grow it in healthy, compost-rich soil whenever possible. If nematodes become a problem, follow your okra crop with a cover crop of marigolds while it’s still warm, or mustards during the cooler months.

Sow seeds ½–1 inch deep, about 18 inches apart. Harvest early and often—young pods are the most tender, while older pods quickly become tough and woody. Frequent picking also encourages the plants to keep producing. 

Okra can be susceptible to nematodes, so grow it in healthy, compost-rich soil whenever possible. If nematodes become a problem, follow your okra crop with a cover crop of marigolds while it’s still warm, or mustards during the cooler months.
How to save seeds

Okra is very easy to save seed from! Just let the pods mature well past the stage when you’d eat them. We look for a slight discoloration and the first signs that the seams are beginning to split.

Ideally, let the pods dry and split open right on the plant, but here in Florida, rain often gets to them first. We usually harvest them a little early and bring them indoors to finish drying.

Once completely dry, split the pods open by hand and release the abundant, round, black seeds.

Okra is naturally self-pollinating, but its flowers are irresistible to pollinators, so plants can cross easily. If you’re trying to keep a variety pure, grow only one variety at a time or bag the flowers of the plants you’re saving seed from to prevent unwanted crosses.

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