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Grow a cook’s garden for fresh tastes on your table! Below we highlight okra, corn, and shallots.
Note: This information complements the article “From Seed to Saucepan” by Robin Sweetser from The Old Farmer’s Almanac All-Seasons Garden Guide.
Nothing beats sweet corn fresh from the garden! A member of the grass family, corn is wind-pollinated, so plant it in blocks of at least four rows (not in one or two long, single rows) for the ears to develop properly.
A key ingredient in Caribbean, Indian, South American, and West African cuisines, okra pairs well with eggplant, onions, peppers, and tomatoes. The mucilaginous cooked pods thicken stews and gumbo. Sauté them in oil to lessen the sliminess.
Okra likes full sun and hot, humid conditions, making it a perfect plant for southern gardeners.
Start indoors 4 to 6 weeks before the last frost. (Use peat pots; okra doesn’t like to have its roots disturbed.)
Transplant when the soil has warmed up to 70°F.
Space plants 12 to 18 inches apart.
Okra loves heat, so mulch topsoil with black plastic.
Some plants can grow to be over 6 feet tall and need support.
This plant is quite ornamental; Louis XIV grew it in his garden at Versailles for its pretty, hibiscus-like flowers. Container gardeners should try short varieties, such as ‘Cajun Delight’ or ‘Blondy’, in pots of 5 gallons or more.
Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprise that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann