Don't really understand what you mean by small okra. If you mean 1-11/2 inch pod lenghts, Many folks pick it at lenght especially the thick pod types. Usually when folks specify small and okra, they are thinking plant size. Dwarf plants like Lee or Big Bubba which can be grown in containers. Note also that in addition to Okra (Abelmoschus esculentus) there are several of the sponge gourds which are also vended as vine or Chinese okra ( Luffa cylindrica and Luffa acutangular)

Here is a link that might be useful: List of

I was told that the varieties in eastern europe are smaller (the pod size) that the varieties here. that is what the question was.

Thanks

John

Hey, I am glad someone asked this, I have heard of a very small podded okra (the pod being about 1 inch long)popular in Europe & Middle East, I have no idea what the name is or if they just harvest the pods "young/small"? But I have been looking for this too, I hope someone posts some more info!

They probably just harvest the pods small or it may be an environmental stress creating slower growing/maturing okra in their climate.

Social use might dictate harvesting it earlier because that's how the locals prefer it. I know some people who grow more forgiving harvest-time orka because they like 6"+ pods that are wide rather than tighter 2-3" pods that tend to hold their seed better inside the fruit when cut up.

For what it's worth, i'm yet to try a variety of okra that tastes different from any other one.

They might have a variety that produces shorter/fatter pods than we're used to, but nothing comes to mind as an American okra fan.

Agree that all real okra (Abelmoschus esculentus) has a similar flavor, but I find the differences are as apparent as for example green string beans. I don't think this is the one being discussed But this old time snapping okra is an example of very short but fat pods.
{{gwi:18176}}

I think that, if it is customary for the Bosnians to harvest their okra at a very short length, they have a variety which is agreeable at that length. My favorite so far is Emerald and, since it is still tender and flavorful at several inches in length, I would not harvest it at 1 1/2 inches.

Jim

Stupid November.

I'm going to miss okra. It makes me wish I liked the stuff pickled. I have some frozen that i cook into soups, but it's just not the same as fresh-off-the-plant crisp pods. Cut fresh okra + diced tomato + pretty much any mix of veggies (black eye peas, onion, peppers, sweet corn!) is an instant summer side dish for me more than a couple times a week.

I harvested my last pods (besides the seed crop pods) just under two weeks ago.

"Cut fresh okra + diced tomato + pretty much any mix of veggies (black eye peas, onion, peppers, sweet corn!) is an instant summer side dish for me more than a couple times a week."

Amen. Nothing is better.

Jim

Silly sounding question......can you eat okra raw or only cooked? I always use it in soups/stews or breaded & fried, yummy, but was curious, your above mentioned okra, tomtoes, corn black eyed peas, sounds yummy too!

I've just discovered that all-purpose okra veggie recipe. It ranks with a tomato sandwich as one of the tastiest of the harvest benefits!

Luck me, I have one okra plant in a container that is still pumping out pods and lots of new leaves along a formerly bare side shoot. I don't think Clemson Spineless is day length sensitive.

j.

I've never known of anyone eating raw okra. I like it best in some form of stewed vegetables or some variation on gumbo. The simplest is with tomato (fresh or canned) and onion. You can embellish that as much or as little as you want and depending what vegetables are on hand. Season with herbs (e.g. basil, bay leaf) and hot pepper to your taste.

Breaded and fried okra is not my favorite but, if that's what is being served, I'll eat it happily.

Jim

People do eat raw okra pods. Uggg...

They are very interesting people.

To me they rank up there with the ones that eat raw sweet onions like they are apples.

hehe...

thanks! I do like raw sweet onions hehehe! Thanks for mentioning ideas how to cook 'em up with some tomatoes & onions, herbs, sounds yum!

Looking at the original question, the word 'dried' is in there. I think I could take my regular Clemson spineless okra, pick it really small and tender, and then dry it. If I did this I would end up with VERY small pods, since drying shrinks veggies quite a bit. Could that be part of the explanation?

As far as small plants, I have Cajun delight hybrid growing too, they are dwarfs, they are less than half the height of the Clemson spineless, but the pods are the same size.

When I have just a few Okra pods I have sliced them very thinly and used them raw in salad. Also, okra flowers are edible, and I have used them in salad too (just like nasturtiums). This is what I did last year, I had okra flowers, but no pods ever formed (so we ate the flowers). This year we had lots of pods. We just picked at least one pound, and more are still going, with new flowers. I will pick a few more tonight, and it will be gumbo time tomorrow!

Really late to the party but here are some seeds for short pod okra much similar to what we grow in Egypt in case anyone is still looking. https://store.underwoodgardens.com/Louisiana-Short-Pod-Okra-Abelmoschus-esculentus/productinfo/V1456/