Okra is in season right now in most of the U.S., meaning this is about the only time it is available fresh in the store or at local farmers markets.

Okra is a unique vegetable that is fairly easy to grow, so now is a good time to taste test and decide if it is something to add to the garden next year.

The part of an okra plant that is most commonly eaten is the seed pod. Pods are pale green with a stem on one end that narrows to a rounded point on the other, and are pencil- to marker-sized in diameter. In cross-section, they are star-shaped. Sliced okra pods (usually just referred to as okra) are the key ingredient to gumbo and are also commonly served breaded and fried. They are usually associated with southern and Cajun style cooking in the U.S. In other countries, okra is used in a variety of regional dishes.

When selecting okra and especially if growing it, choose pods that are small and tender — 3 to 4 inches long is about the maximum size for good-tasting okra. Pods grow quickly, so they will need to be harvested every day from the garden to prevent them from getting too big and tough to be palatable. In the garden, shears or a knife are necessary to harvest pods by clipping the stems.

Okra pods also have a short shelf-life, so refrigerate and prepare them within a few days of purchase or harvest. If pods get soft or darken in color, discard them.

If growing okra, remove pods that get missed and grow too large for consumption. Leaving them on the plant will slow production.

If you like okra and want to grow it next year, wait to plant until all danger of frost is past and the soil has warmed to 50-60 degrees F. Plants grow quickly and begin producing seven to eight weeks after planting, so they can be planted as late as the end of June to harvest at Labor Day. Plants typically produce until the first frost in fall. Soak seed in warm water for 24 hours prior to sowing to improve germination. Plant as directed on the package. Dwarf varieties are suitable for container plantings, and okra plants are pretty enough to incorporate into the landscape if desired.

Okra that is planted early and begins to slow in production by late summer can be pruned to about 12 inches tall. They will then send out a new flush of growth and pods for additional harvest.

Okra tolerates a wide range of soil conditions, including high pH soils that are common in Kansas. The plants are also drought tolerant although production is better if irrigated over long dry periods. Pests are rare.

Soups and fried okra are just a few of the options for consumption. Explore recipes, especially popular dishes in other countries. Pods may be preserved by pickling or freezing. Tender okra leaves are good raw in salads or steamed like other edible greens.

Okra is related to hibiscus and cotton and produces pretty, hibiscus-like flowers.

— 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.”