karstopography wrote: ↑Fri Feb 21, 2025 6:13 am I have not grown Motherland or any of the okras grown especially for their edible leaves. I did grow one okra that might have been along those lines, but cannot remember the name, something that sounded very African. This particular okra had what I considered subpar pods for eating, tough, thin, but big foliage that looked similar to motherland, but the plants were somewhat small or dwarfish.

If okra greens are anything like collard greens then I’m missing out. We grow and eat a lot of roasted okra pods in season, a summer staple vegetable for us, but have yet to try the leaves.

karstopography wrote: ↑Fri Feb 21, 2025 8:04 am IMG_2491.jpeghttps://www.rareseeds.com/okra-nkruma-tenten?ut ... 84QAvD_BwE

This is what I grew, which might be very similar to Motherland, although my plants were not tall at all, more like half the size of most other okra I grew. This okra is grown for the leaves according to the website. I thought the bush was attractive. The photo above is the nkruma-tenten okra in the foreground October 1, 2023. Note the other much taller okra in the background.

My wife is somewhat adventurous with food, but okra leaves as a dish might be taking things too far for her. She generally balks at the chanterelles and oyster mushrooms I forage up and doesn’t eat the turk’s cap, a close native relative of okra, fruit in season like I do.

karstopography wrote: ↑Mon Feb 24, 2025 8:09 am The fat green podded ones are Star of David. The long reddish podded ones are Sea Island Red. At that point of the year, I was allowing the pods to mature and dry for seeds.

I have had ideas to press the dried seeds to produce okra seed oil, but have not gotten around to actually doing this. I have a press.

Okra seed oil is available for purchase online, but super pricey and evidently one of these obscure oils sought after by a few fancy chefs.

Split lengthwise seasoned Okra pods roasted in a hot oven are a summer staple vegetable here for our little family. Super easy to do, very little prep work, hard to mess up and we love the flavor. Roasting okra in a hot oven takes away the slime factor. I usually have a mix of thin and fat podded types. The thin podded ones get a little crispy by the time the fat ones get done.

karstopography wrote: ↑Fri Feb 21, 2025 6:13 am I have not grown Motherland or any of the okras grown especially for their edible leaves. I did grow one okra that might have been along those lines, but cannot remember the name, something that sounded very African. This particular okra had what I considered subpar pods for eating, tough, thin, but big foliage that looked similar to motherland, but the plants were somewhat small or dwarfish.

If okra greens are anything like collard greens then I’m missing out. We grow and eat a lot of roasted okra pods in season, a summer staple vegetable for us, but have yet to try the leaves.

Tormato wrote: ↑Mon Feb 24, 2025 12:40 pm

karstopography wrote: ↑Fri Feb 21, 2025 6:13 am I have not grown Motherland or any of the okras grown especially for their edible leaves. I did grow one okra that might have been along those lines, but cannot remember the name, something that sounded very African. This particular okra had what I considered subpar pods for eating, tough, thin, but big foliage that looked similar to motherland, but the plants were somewhat small or dwarfish.

If okra greens are anything like collard greens then I’m missing out. We grow and eat a lot of roasted okra pods in season, a summer staple vegetable for us, but have yet to try the leaves.

I think you need to trial edible-podded (like Rattail) radishes. They can produce about 10X the number of pods as that of an okra plant.

Tormato wrote: ↑Mon Feb 24, 2025 12:40 pm

karstopography wrote: ↑Fri Feb 21, 2025 6:13 am I have not grown Motherland or any of the okras grown especially for their edible leaves. I did grow one okra that might have been along those lines, but cannot remember the name, something that sounded very African. This particular okra had what I considered subpar pods for eating, tough, thin, but big foliage that looked similar to motherland, but the plants were somewhat small or dwarfish.

If okra greens are anything like collard greens then I’m missing out. We grow and eat a lot of roasted okra pods in season, a summer staple vegetable for us, but have yet to try the leaves.

I think you need to trial edible-podded (like Rattail) radishes. They can produce about 10X the number of pods as that of an okra plant.

karstopography wrote: ↑Mon Feb 24, 2025 2:04 pm

Tormato wrote: ↑Mon Feb 24, 2025 12:40 pm

karstopography wrote: ↑Fri Feb 21, 2025 6:13 am I have not grown Motherland or any of the okras grown especially for their edible leaves. I did grow one okra that might have been along those lines, but cannot remember the name, something that sounded very African. This particular okra had what I considered subpar pods for eating, tough, thin, but big foliage that looked similar to motherland, but the plants were somewhat small or dwarfish.

If okra greens are anything like collard greens then I’m missing out. We grow and eat a lot of roasted okra pods in season, a summer staple vegetable for us, but have yet to try the leaves.

I think you need to trial edible-podded (like Rattail) radishes. They can produce about 10X the number of pods as that of an okra plant.

I ordered some Red Rats tail seeds. Thanks for the tip!