The key ingredient for gumbo and a pickled favorite, okra, is easy to grow and makes a good mid-summer crop in the Kansas garden. Plant it where spring spinach and radishes have faded, in its own well-drained sunny spot, or in containers.

Okra plants produce harvestable pods 50 to 65 days after planting, so seeds can be planted outdoors anytime after the last frost until early August in the Lawrence area. Okra plants flourish in the hot, dry weather typical of Midwest summers and have few pests. Okra seeds can also be started indoors, but they generally dislike being transplanted, so direct seeding will likely provide greater success.

Recommended varieties for Kansas are Clemson Spineless, Dwarf Green, Emerald, Annie Oakley II, and Burgundy. Plants grow to 4 to 5 feet tall for all varieties except Dwarf Green, which grows to 2 1/2 to 3 feet. Dwarf Green is the best option for containers because of its compact nature.

Soak seeds overnight before planting to soften the seed coat. Sow seeds 1 inch deep and 10 to 12 inches apart (or 4 to 6 inches apart and thin the seedlings after emergence).

Fertilize at planting if desired, but avoid excess nitrogen. Too much fertilizer may encourage leafy growth instead of pod production.

Okra plants flourish in hot, dry weather.

Plants should emerge about a week after planting and will grow quickly in hot, sunny conditions. Okra is highly drought tolerant, so avoid unnecessary irrigation. Water only if plants wilt, and practice deep, infrequent watering over extended dry periods.

Besides occasional weeding, okra needs little attention until pod production begins.

Harvest pods when they are 2- to 4-inches long, and harvest daily once plants begin producing pods. Okra pods have a tendency to hide behind leaves at times and suddenly become 10 inches long. At that size (really any pods over about 5 inches long) pods are stringy and tough and make better compost than dinner. Stick to small, tender okra for best palatability. Also, because the plants and stems have spines, gloves and pruners may be desired for easy harvesting.

Store harvested pods in the refrigerator in sealed bags or containers to hold humidity. They will keep for about a week after harvest. Use the pods in stir fry, gumbo, other favorite dishes, or pickle them for later consumption. Okra pods can also be frozen or dried.

Although the pods are most popular for consumption in the United States, all parts of the okra plant are edible. Okra leaves may be eaten raw in salads or cooked as greens. Okra seeds are sometimes roasted and ground to make a coffee substitute, and oil can be extracted from them.

— Jennifer Smith is a former horticulture extension agent for K-State Research and Extension and horticulturist for Lawrence Parks and Recreation. She is the host of “The Garden Show” and has been a gardener since childhood. Send your gardening questions and feedback to features@ljworld.com.