When is the planting season for okra? A detailed guide to sowing times
In the Yangtze River basin and South China region, okra can be cultivated in spring, summer and autumn, but spring sowing is the main season. Sow in 3—4, harvest from 5—9; sow in 5-6, harvest from 7-10; sow in July, harvest from 9-11. For early sowing, cultivation under large plastic tunnels, small arched tunnels or plastic film mulch should be used, while open-field cultivation is the main method in the regular season.
Okra, also known as kidney-tonifying herb, okra and goat-horn bean, etc., belongs to the Malvaceae family and is an annual herbaceous plant. Okra is mainly eaten for its young pods, and has the effect of strengthening the stomach and regulating the intestines; it is a nutritious and healthful vegetable. In addition, its flowers, seeds and roots can all be used as medicine, and have external curative effects on malignant sores and carbuncles. Okra, also called okra, also known as single-horn bean. Malvaceae family, an annual herbaceous plant. It is native to tropical regions such as Africa, the Middle East, India, Sri Lanka and Southeast Asia, and is one of the widely cultivated main vegetables. The young pods of okra are tender and smooth in texture, and can be used for stir-frying, boiling, or serving cold with dressing.
Besides the young pods being edible, its leaves, buds and flowers are also edible. Okra seeds contain relatively large amounts of elements such as potassium, calcium, iron, zinc and manganese. Its dried seeds can also be used to extract oil and protein. They can also serve as a coffee substitute or additive. Its flowers, seeds and roots can all be used as medicine. They have curative effects on malignant sores and tumors. Okra is rich in nutrition, and the young pods contain a large amount of mucilaginous juice with a special fragrance. Its juice contains pectin, galactan and araban, etc. Its pectin is a soluble fiber, which is highly valued in the new modern health concept. Regular consumption of it has the effect of strengthening the stomach and intestines and nourishing yin and yang.
According to measurements, every 100 grams of young pods contain 2.5 grams of protein, 0.1 grams of fat, 2.7 grams of carbohydrates, and 660 international units of cellulose A. Vitamin B1, 0.2 mg, vitamin B2 0.06 mg, vitamin 44 mg, calcium 81 mg, phosphorus 63 mg, iron 0.8 mg; it is an ideal high-grade green nutritious and healthful vegetable for the new century. In recent years, it has become a popular vegetable in markets in countries and regions such as Japan, Taiwan, China, and Hong Kong, China, and has long been known as the king of vegetables.