Okra (Abelmoschus esculentus) is a classic southern vegetable that loves the heat. In fact, it’s one of the few vegetables that keeps producing during the dog days of summer in the South. This tall (4 to 10 feet/1.2 to 3 m), stalky plant produces attractive, trumpetlike flowers along the main stem that mature into okra pods. Each flower potentially produces one pod. The standard okra variety is ‘Clemson Spineless’, which matures in 60 days, but for gardeners with a short growing season, better choices are ‘Annie Oakley II’ and ‘Cajun Delight’, which mature about 50 days from seeding. For a beautiful and unusual-colored variety, try ‘Burgundy’. It has red leaves and pods.

Okra needs heat! Don’t direct seed or transplant okra until the soil temperature is at least 65°F (18°C). Direct seed in early summer. In cold-winter areas, choose quick-maturing varieties. Use a knife to harvest the pods just above the cap (where the base of the pod attaches to the stem) when pods are 2 to 3 inches (5 to 8 cm) long and still tender. Check the plants every few days. The more you harvest, the more the plants will produce. Okra seed doesn’t save well, so buy fresh seed every year.

Okra stems and leaves have spines that can irritate your skin. Wear gloves and long-sleeved shirts when working and harvesting in the okra patch.