Green Fingers Okra

Perfect for containers, this plant is compact, topping out at about 3 feet tall. Pods are tender and spineless, so you can harvest without worrying about irritating your hands. Green Fingers needs lots of sun and warmth, and produces well in the heat. Use pods for gumbo or pickling, slice them for frying or boiling, or roast them whole with some olive oil, salt, and pepper.

  • Light Full sun
  • Matures 50 to 55 days after planting
  • Pod size 3 to 4 inches long
  • Plant spacing 12 to 18 inches apart
  • Plant size 35 inches tall by 17 inches wide

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

Categories: , Tag:
At a glance
Nutrition Information

Light requirements: Full sun for best yields.

Planting: Space 10 to 18 inches apart, depending on type.

Soil requirements: Okra needs well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.5 to 7.0.

Water requirements: Keep soil consistently moist as plants establish. Established plants benefit from 1 inch of water per week, but withstand mild drought. Mulch soil to reduce water evaporation, but wait until soil has warmed before covering it.

Frost-fighting plan: Okra is damaged by light frost (28º F to 32º F). In northernmost regions, if a surprise late spring frost comes into the forecast, protect seedlings with a frost blanket.

Common issues: Curved or bent pods are caused by sucking insects feeding on developing pods. Pods are still edible. Pests to watch out for included flea beetles, Japanese beetles, stink bugs, aphids, corn earworms, fire ants, and root knot nematodes. When cool conditions prevail, okra can develop verticillium or fusarium wilt.

Harvesting: Pick pods when they’re 2 to 4 inches long. They grow fast, so harvest frequently. Use a knife or scissors to snip pod stems, leaving a bit of stem attached to each pod. Pods ripen first at the bottom of plants. Wear gloves and long sleeves until you know if you react to the spines on plants. Pods that are tough to cut are too tough to eat.

Storage: Refrigerate okra pods with stems attached in a paper bag or wrap in a dry paper towel and tuck into a loosely closed or perforated plastic bag. Use within 2 to 3 days.

For more information, visit the Okra page in our How to Grow section.

Nutrition Facts

Boiled Okra:
  • Calories: 18
  • Carbohydrates: 4g
  • Dietary fiber: 2g
  • Sugars: 2g
  • Protein: 1g
  • Vitamin A: 5% DV
  • Vitamin C: 22%
  • Vitamin K: 40%
  • Folate: 9%
  • Vitamin B6: 7%
  • Manganese: 12%
  • Magnesium: 7%
  • Calcium: 6%

Nutritional Information

The tender young pods of this indispensable Southern vegetable are eagerly awaited in the summer to be cooked into gumbos, stewed with tomatoes, and above all crisply fried in a cornmeal coating. The fiber found in okra is thought by nutritionists to be a superior type that helps stabilize blood sugar. This fiber is also thought to be one of the best contributors to intestinal health. The mucilage that makes okra gummy, some say slimy, when cooked is said to bind cholesterol and bile acid carrying toxins out of the body. Just remember that fried okra will add a lot of extra calories to the following nutritional profile, which is for simply boiled okra.