Okra, Hill Country Red
Said to originally be from the Hill Country of southern Texas. Beautiful 6' tall red-stemmed plants produce wide green pods tinged with red. Full of the good okra flavor popular in the hill regions of the south. Excellent pickling variety.
- 60-70 days
- This variety will grow well in most regions of the United States but does not tolerate cold well.
- Plants grow to 6 feet tall
- Pods are tinged with red
- Full, complex flavor
- Excellent pickling variety
This variety works for:
Okra has a reputation for its slimy texture, but when it is cooked properly it is a delicious addition to your summer meals.
Chop your okra into half inch long pieces, dip in Buttermilk, coat in a flour and cornmeal mixture, fry and drain it for a crispy treat. You can also try a lentil and okra curry or create a gumbo dish with chicken or shrimp.
Don't miss out on spicy pickled okra with hot peppers and garlic, either!
Instructions - You can direct seed okra in your garden after all risk of frost is gone and the soil is warm. Plant seeds 2 inches apart, 1/2 inch deep, and then thin plants to 8 inches apart as they grow. You can also start your seeds indoors in regions where there are short or cool summers. Okra seeds can be hard to get started, but if you create cracks in the tough outer coating with nail clippers, place them in the freezer overnight, or soak them in water for a day before planting, they should germinate in 2-12 days and it will take 60-70 days for the pods to mature.
There are about 480 seeds in an ounce of Hill Country Red okra.
Ratings & Reviews
Best tasting okra
Love this okra my family’s favorite
Productive and BEAUTIFUL green and red pods on red stalks.
Beautiful pods with perfect okra flavor. Easy to grow in 5a.
Their flowers are, in my opinion, the most beautiful okra flowers.
Hardy and productive, but extremely prickly spines
We've bought the spineless Okra variety in previous years but wanted to branch out this year and try another variant. This grew extremely well and was very productive/hardy, but the okra were extremely prickly and sharp. I had to wear gloves harvesting (cut my hands to bleeding several times without gloves) and the spines were also incredibly difficult to remove even with soaking, scrubbing, and cooking. This led to some prickliness while eating which isn't pleasant at all. Definitely will stick with the spineless variety going forward.