Best Okra variety

The fried kind

I have had great success with the Clemson spineless. We love to grill it whole.

Yeah I've grown Clemson spineless before, as well as Emerald. They are very hardy and produce for a long time. I usually fry some, pickle some, and grill some. For pickling you want to pick them before they get too long. Also for other uses as well, since they well tend to harden up if they get too big. I usually do a batch of spicy pickled and another not spicy. Recipe is about the same just skip the red pepper flakes and ground red pepper. Wickles makes a good jarred one, and they even put small whole red peppers in the jars.

I've had good luck with Clemson too. Also grilling whole okra is very underrated. Makes a great appetizer. Good luck shipmate!

Yes, you definitely have to go out there every morning. They can go from perfect to inedible in a day.

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The fried kind

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I make an amazing scrambled okea with coem meal and flour.

I get it nice and crispy with some kinea burnt parts. Sooooo good. May have to make some tonight now.. lol

I've grown Clemson Spineless for years and that is my go-to when planting time rolls around.

I usually grow between 60-75 plants a year and when they are in full production, it is not unusual for me to get 50+ pods a day from them. My plants usually start putting out pods when they are about 3 ft. tall and continue until I pull them in mid September.


Edited to add: I generally try to pick the okra when they are 4-5 inches long and I find that to be the ideal size for my use.

I pickle them, smother them down and freeze to use in soups and gumbos, fry it, steam it and hit it with salt, pepper and lemon juice to snack on and absolutely love it grilled.

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Maybe the least slimy

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Add a couple tablespoons of vinegar to the boil water... and surprise-surprise no slime.

Have also grown Burgundy, Emerald, and Clemson Spineless which is my favorite.

I was checking into a hotel about 10 years back and there was an asian owner checking me in. I saw some okra sitting on his desk and asked him about it. He said it was a variety his family had used for years in Asia and he was drying it for seeds. He gave about a dozen seeds and I continued to grow it until I moves to Alaska. I had always used Clemson Spineless before this but it was definitely my favorite. . Curious if anyone knows more about the varieties used in Asia.

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The purplish color fades to green when cooking, but it’s still a good conversation piece.

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I've grown the red Japanese Yard Long beans and they too turn green when they are exposed to the heat of cooking.

Sometimes I just wish they'd stay red for the conversation piece they would be when presented for dinner.