(Abelmoschus esculentus) First introduced in 1939 by Clemson Seed Co; originating from South Carolina. Rich green, slightly ribbed pods produced on plant to 1.5m high. Pods eaten cooked in stews, casseroles or deep fried. Dried seeds may also be roasted and ground to be used as a coffee substitute. Disease resistant. 50-60 days. 50 seeds
HISTORY: Okra originated from West Africa, being first introduced into the European market around 1650 with the slave trade.
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