The plant known as New Zealand spinach is not a true spinach, but grows much larger and should be planted in rows 3 feet apart, with the plants 12 to 18 inches apart in the row. Some difficulty may be experienced in getting the seeds to germinate, and they should be soaked one or two hours in hot water before planting. New Zealand spinach is satisfactory for growing in warm climates, as it withstands heat better than the ordinary spinach. The fleshy leaves and tender stems are cooked the same as spinach.
OKRA (Gumbo).
This plant may be grown throughout the greater portion of the United States, but only one crop can be produced during a season in the northern part of the country. In the region around New Orleans successive plantings are made and a constant supply is maintained. The plant is of a tropical nature and will not endure frost, but the pods begin to be produced very soon after the plants start into rapid growth and continue to form for several weeks, especially if all pods are removed while young and no seeds allowed to ripen upon the plants.
Soil and Its Preparation.—The soil upon which okra can be most successfully grown is a rich mellow loam, plowed rather deeply and well worked over with pulverizing tools. After the seedlings become established and the roots get a firm hold of the soil, the growth is very rapid and a large amount of available plant food, especially of a nitrogenous nature, is required. Quick-acting commercial fertilizers may be applied in moderate quantities, but these should be well mixed with the soil. The same conditions that will produce good cotton or corn will be found suitable for the production of okra.
Planting the Seed.—Throughout the Northern States planting should be done as early as possible in spring, or as soon as the soil is warm enough for the planting of general garden seeds. In the Southern States, where a continuous supply is desired, successive seedings of four or five weeks apart should be made. Plant in rows 3½ feet apart for the dwarf types, and 4½ feet for the larger-growing varieties. Scatter the seeds in drills, or plant loosely in hills, as with corn, and cover to a depth of 1 or 2 inches, according to the compactness and moisture content of the soil. The seeds may be planted with any good seed drill, but when placed in hills they should be separated 3 or 4 inches to allow space for the development of the stems. If the soil is reasonably warm, germination will take place within a few days, but should there be a heavy rainfall in the mean time the soil should be lightly cultivated between the rows and the crust broken over the seed by means of an iron rake.
Cultivation.—As soon as the plants are well established they may be thinned to three or four in a hill, or, if grown in drills, to 12 or 14 inches for the dwarf and 18 to 24 inches for the larger growing varieties. Where vacant places occur from failure in germination they may be filled in by transplanting. Cultivate as in the case of corn or cotton, keeping the ground well stirred and the surface soil loose, especially while the plants are small. After the leaves begin to shade the ground, very little cultivation is necessary except to keep the land free from weeds. A poor soil and insufficient moisture will yield pods of inferior size and quality, and irrigation may often be desirable in order to produce a marketable crop. Okra is sometimes grown as a mixed crop with cotton, the okra being removed before the cotton begins to mature; but this practice is not to be recommended, as both crops draw heavily upon the nitrogenous matter of the soil. The okra plants will usually continue to grow until late in the season, but after a time the pods are not so large or tender as those produced earlier in the season. As the pod is the only part of the plant ordinarily used for food, it is desirable to secure a rapid and continuous growth in order to produce the greatest quantity of marketable pods.
Gathering and Marketing.—As soon as the plants begin to set fruit the pods should be gathered each day, preferably in the evening. The flower opens during the night or early morning and fades after a few hours. The pollen must be transferred during the early morning, and the pod thus formed will usually be ready for gathering during the latter part of the following day, although the time required to produce a marketable pod varies according to the age of the plant and the conditions under which it is grown. The pods should always be gathered, irrespective of size, while they are still soft and before the seeds are half grown.—(F. B. 232.)
Cultivation for Seed.—If okra is to be grown for seed alone, only one variety should be planted, or if more than one variety is grown each should be separated from the other by at least one-fourth mile to prevent mixing. When several varieties of okra are grown near each other no seed should be saved except that produced by the method of bagging and hand pollination. To secure seed in this way is a rather simple matter when only a small quantity is required, as the pods formed on a single day when the plants are at their best will produce enough seed. The bags should be tied over the flower buds in the evening and the pollen transferred early the following day. Replace the bags immediately, as an insect or the wind may at any moment bring to the flower the pollen of another variety. After going over all the flowers of a variety it is well to return to the first three or four and repollinate them in order that they may receive pollen from different individual flowers of the same variety and to insure perfect fertilization. Before beginning upon another variety the brush used for transferring the pollen should be thoroughly cleaned. If a brush is not available, use a portion of a young leaf, folded together between the thumb and finger, to convey the pollen. This improvised brush should be discarded and a new one adopted for each variety. The bags need remain only during the day on which the pollen is transferred and may be replaced by a tag to mark the pod. The seed should remain on the plant until fully ripe.
The common bumblebee is a frequent visitor to the flowers of the okra, and a single bee was on one morning observed to pollinate over 500 flowers, comprising more than 50 separate samples. In this instance practically every flower in the field was visited and pollinated, although no pollen had previously been transferred. This observation demonstrated the necessity of great care to prevent cross-pollination. Our variety tests with okra have shown that seed growers have not always succeeded in keeping the varieties separate, and as a result there has been a gradual blending together of all the sorts. In many of the samples all the sorts usually grown are represented.
Uses.—The principal use of okra is in soups and various culinary preparations in which meats form an important factor, as in the so-called gumbo soups, to which the young pods impart an excellent flavor, besides giving a pleasant mucilaginous consistency. The young seeds are occasionally cooked in the same way as green peas, and the very young and tender pods are boiled and served as a salad with French dressing. Both the stem and the mature pod contain a fibre which is employed in the manufacture of paper. No copper, brass, or iron cooking vessels should be employed in preparing okra, as the metal will be absorbed and the pods discolored or even rendered poisonous. The cooking should be done in agate, porcelain, or earthen ware.—(F. B. 232.)