Okra

Okra thrives where summer is hot, producing tender pods, edible flowers, and tall plants with tropical presence. Green, red, burgundy, and ridged varieties bring distinctive color and texture to frying, stews, roasting, pickling, and gumbo.

Sow only after the soil is thoroughly warm, give plants full sun, and harvest pods every day or two while they are still tender. Frequent picking keeps flowers and new pods coming.