Vegetables· Abelmoschus esculentus
Okra is a heat-loving vegetable in the mallow family, grown for its edible seed pods. It thrives in hot, humid climates and is a staple in West African, Middle Eastern, South Asian, and Southern US cuisines. The mucilaginous pods are used in soups, stews, and as a thickener.
Okra is typically ready to harvest about 55 days after planting.
FAO. 2025. FAOSTAT: Production: Crops and livestock products. Accessed on 13 October 2026. https://www.fao.org/faostat/en/#data/QCL Licence: CC-BY-4.0.
Best soil types: loam, sandy loam, clay loam
pH range: 5.5 - 7 (optimal: 6.3)
Drainage: good
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Soak seeds in warm water for 12-24 hours before planting to improve germination rates, which are often poor in cool soils.
Harvest pods every 2 days when they are 7-10 cm long; overmature pods become fibrous and tough.
Okra performs best in full sun with soil temperatures above 20 C; do not rush planting in spring.
Okra typically takes 55 days from planting to harvest. Seeds germinate in about 7 days. The best planting season is late spring, early summer.
Okra grows best in loam, sandy loam, clay loam soil with a pH of 5.5-7. Good drainage is required.
Okra grows best at 25-35°C. Frost tolerance: none. Heat tolerance: high.
Across 57 countries with grounded data, reported national yields for Okra range from 820 to 179,130 kg/hectare, with a median of 7,960. These are national statistics, not a best-case figure — an individual farm's yield depends on variety, climate, soil and management.
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