Red Okra
Candle Fire Okra brings the warm-season charm of this heat-loving crop into reach for gardeners in cooler regions. With its stunning hibiscus-like blooms and pods ready to harvest in just 30 days from transplant, this cultivar proves okra isn't exclusively a southern affair. The pods are stunning enough to merit placement among ornamental plantings, yet productive enough to supply your kitchen with tender fruit perfect for gumbo, pickles, rellenos, and Mediterranean and Indian preparations. Plant in full sun with consistent moisture and rich soil, and you'll be rewarded with reliable harvests even outside traditional okra country.
Full Sun
High
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Annual, Perennial
High
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What sets Candle Fire apart is its rapid maturity and suitability for short-season gardens that most okra varieties simply cannot manage. The plants produce genuinely ornamental flowers that reveal okra's kinship to hibiscus, making them as beautiful as they are productive. Regular harvesting keeps the plants producing prolifically, and the pods reach their tender, ideal state at just 3 inches long, roughly 4 to 6 days after flowering. This is an okra for gardeners who thought their climate was too cool to grow it.
The tender 3-inch pods excel in gumbo where they release their signature thickening properties when stewed, in quick pickles where they maintain their crisp texture, and as a substitute for peppers in rellenos. The pods also feature prominently in Mediterranean and Indian cooking, where they're valued for their mild, slightly grassy character and tender texture when harvested young.
Start seeds indoors in warm conditions, soaking seeds in 110°F water for 2 hours before planting to improve germination. Transplant seedlings outdoors once soil reaches 65°F and all frost danger has passed.
Transplant to the garden when soil temperature reaches at least 65°F and all danger of frost has passed. Space transplants 12 inches apart in rows 36 inches apart in full sun.
Direct sow seeds outdoors into warm soil (at least 65°F) after all frost danger has passed. Soak seeds in 110°F water for 2 hours before sowing to improve germination rates.
Begin harvesting approximately 4 to 6 days after the beautiful hibiscus-like flowers fade, when the pods reach about 3 inches long. At this stage the pods are at their most tender and flavorful. Harvest regularly every few days to encourage continuous production, as pods mature beyond 3 inches they become fibrous and less desirable. Simply snap or cut the pods from the stem with a sharp knife or pruners.
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