Growing Different Okra Varieties! Comparing the Crimson Spineless, Emerald Green & Perkins Long Pod

[@ElimanGibba]

Very educative . I am in zone 8 & struggling to get a good production two years in a road. Bought several varieties to try next year.

[@adamwiseman5831]

Great info great video. Iv been experimenting with okra as well. Last year I found a breed called Jambalya, and I don't think any thing can come close to the production. I world say about 3 to 5 times that of classic spinless. I see now they put out a new one called Jambalya 2.0. I'm definitely trying some this year. I mostly pickle it and eat it raw. Only down fall is that it's a hybrid so keeping seeds probably won't be productive. Hope you try some I'm SURE you will be surprised!

[@agoutside5192]

Yea I heard of them. I’ll definitely try them! Thanks

[@bowittman]

I have limited space and grow in containers. I have 4 okra plants so don't get many at a time. I keep a Ziploc bag of seasoned cornmeal in my freezer so I can cut up and add whatever I get. Every few days I fry okra. Yum.

[@MrsCynfuller]

Thank you for sharing this information. God Bless you

[@daddio7249]

My parents lived on a farm way back in the woods. My mom's Crimson Spineless would get tall and she would have several rows. One day a black helicopter hovered over her okra for several minutes. The next day a federal agent was sitting at the gate. We had to show him the okra patch. Every year the helicopter would check out her patch but no more agents showed up.

[@CyberandLandExplorer]

That's funny

[@amberwilson1982]

It does look like....... Wellllllll😂😅😊❤

[@julian777ju5]

Amazing information thank you

[@garysmith3913]

Excellent video. Subscribed.

[@urbanbackyardcontainergardenin]

My favorite is the jambalaya. Thanks for sharing.

[@jrscott5827]

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[@tavasikachabvonga5026]

Very informative video! Will wait for the next okra video. I've grown the Crimson only but would love to try the others

[@agoutside5192]

Thanks

[@amberwilson1982]

I have never grown okra,but i have a packet of clemson spineless seeds here... I might give it a go... Thanks to you....❤😊

[@Timmylongstroke]

Enjoyed the tutorial, I can use the info..thanks.

[@agoutside5192]

Your welcome!

[@Gmoneygrip1960]

Thank you sir very good job on the review preciate it!

[@agoutside5192]

You’re welcome

[@healthymixzemason1397]

Nice video I wondering if all Emerald okra are smooth variety

[@austenchidyahuye8987]

Quiet informative on the comparisons of the different okra varieties. Wanted to know how much basal and top dressing fertilizer per plant is needed and what are the herbicides that one can use when growing okra

[@agoutside5192]

The fertilizer depends on your soil conditions so get a soil test done to determine type and how much fertilizer would be good for your situation. I use about 3 tablespoons of 13-13-13 periodically throughout the growing season. I apply after hoeing around each plant. I don’t use herbicides on my or around my vegetables plants. Good luck

[@-CBA-]

good video much love

[@kqdwills]

Thanks for your useful review. So at the end, you picked the Emeral green to grow again next year because it lastedlonger and more productive comparing to the other 2 varieties? I was under the impression that you liked the other two better because the Perkins stay soft with the longer sizes, and the Clemson was more prolific. But ít seemed the okra's size was important to you, while to me that doesn't matter. I like any okra thát can stay tender when the pods get longer. That's the most important, then the production is the needed trait right after. The Perkins long pod as you mentioned earlier, stay soft even when the pods get longer. What's about the Emeral and the Clemson? their pods got tough when they got longer? Can you tell me at which length they started to get tough and became inedible? How many okras that you started at the beginning and what's about the germination rate of those varieties? I saw your okras looked like they planted kind of close to one another. You didn't prune them in the entire length of the growing process ? I grew the Emeral Green last year in the Fall. They survived the winter with the lowest temp reached 20 F, then after I pruned the tops, my 2 Emeral greens ( I just tried the very old seeds about 5 years old, so only got about 5 germinated out of 25 seeds, and only 3 survived the winter) became okra bushes and branched out about 10 stems/ each. So I got 3 bush- like okras and one single stem okra. All of them equal with 10 +10 + 1 = 21 okra plants which yield several hundreds of pods, more than enough for my consumption. .

[@agoutside5192]

Since I like sautéing my okra whole as the best method of cooking the emerald green seem to be the best for that. It also a beautiful plant. The will get hard quicker then the perkins as you mentioned. This year I planted two rows of emerald and one row of Clemson. Couldn’t find a good red by the time I got ready to plant. I did not do any pruning but this year I will prune. I might do a video of the process. Thanks for the comment

[@irahandwerker8557]

wish i watched this amazing video last week i already planed my clemson spineless here in ga new subsfsciber thank you

[@sedoniadragotta8323]

Hey you know you can eat the leaves and flowers Also try growing OKRA BURGUNDY - CLEMSON SPINELESS variaty .

[@indyme2]

Hey' you may have said this already, but i didn't hear it. I 've been growing the green velvet, but hoss tools no longer carry it and I can't find them in a box store. I like the fact that no matter how long they get they don't get hard. What about the perkins long pod, do they get hard with length or are they like the green velvet?

[@prettyme9575]

Hi! Thanks for sharing this. Where can I purchase the emerald green okra seeds? TIA!

[@agoutside5192]

Home Depot, Lowes or any garden center should have. If not the online seed suppliers should have them. They’re not hard to find.

[@amberwilson1982]

Does all okra produce flowers?

[@brokenarrow2835]

How is the Perkins compared to a Cow Horn ?I was unable to find cow horn this year due to crop failure. I just planted a pound of Perkins.

[@agoutside5192]

Never planted the cow horn but I really like the Perkins. Let me know how they turn out

[@brokenarrow2835]

Just planted a pound of cow horn yesterday. I had stopped by the feed and seed store Friday the worker told me they was able to get 50 lbs. of cow horn from there vendor.

[@dvrmte]

That's "Clemson" spineless. It was introduced in 1939 by Clemson University. Clemson spineless 80 is an improved selection introduced in 1980.

[@pd8559]

Jambalaya is highly productive commercially but will sting you very bad if you are sensitive to okra sting beware. Choppee is a short bush long production smooth like green velvet and great for pickling as more fit in a jar crammed tight. Burmese is a great all rounder with spine shape but tender when longer than others and light green pods and shorter like choppee so longer harvests. Fat okra like star of david and alabama red are best for frying as they have a lot of surface area to attach breadcrumbs to but Alabama grows so tall so quick you have less harvest time before its too tall and worst of all is all the short fat okra go hard and woody very fast unlike choppee and burmese which are tops for longer pods that are still edible. Taste is very close between the varieties so select for how you want to use them.

[@oldporkchops]

Is Burmese comparable in productivity with Jambalaya? Do any of these two grow side branches?

[@pd8559]

@@oldporkchops next best thing, Jambalaya is an F1 hybrid and Burmese and Choppee are open pollinated breeds. If you don't want or cannot handle the stings these are the best bet. In my experience they grow straight especially if you trim excess bottom leaves as the grow. If you don't you could see a side branch thrown but when maintained it's very rare.

[@oldporkchops]

@@pd8559 Thanks for responding. Jambalaya's stings are making me hesitant. Of all the varieties you have grown, which is the most gooey, that is also early and high yielding?

[@pd8559]

@@oldporkchopsAny southerner will let you know all okra is mucilagenous, it's how you cook it that determines how "gooey" it ends up in a final dish, quick high-heat cooking methods like deep-frying, stir-frying, air-frying, grilling, and sautéing prevent the mucilage from overdeveloping and becoming sticky. If not using those methods you use acid like lemon juice, vinegar or acidic tomatoes in the dish, some folks soak okra in vinegar for a half hour before cooking. And then the exact opposite method, you slow cook it in creole dishes to emphasize it's thickening features in those neutral or alkaline pH based dishes. The two varieties already mentioned are the best for ease of harvest, quantity and ability to remain tender and usable as the pods get to longer lengths before turning woody.

[@oldporkchops]

​@@pd8559 How about steaming okra? We did that with our Clemson Spineless this season to preserve the mucilage. At your suggestion, I'll probably go with Burmese next season. From various websites, I've gathered these properties of Burmese: - Spineless - Remains relatively short at end of season - 9-10" pods are still tender - Starts bearing fruit very early (~ 18") and bears fruit until frost Are these characteristics of Burmese accurate given your growing experience?