Gombo Okra - Abelmoschus esculentus

Okra, also known as Gombo, is a heat-loving exotic vegetable. It produces elongated pods that can be eaten raw or cooked and is a key ingredient in many African and Creole recipes. This is a digestible and low-calorie vegetable.

Okra, also called Gombo, Cabo, or Calou, is an annual vegetable plant native to Africa, now cultivated on almost every continent. It is used in stews, soups, or Mafé—a rich sauce made from peanut paste that enhances meat and fish dishes in African cuisine.

Okra belongs to the Malvaceae family, like Hibiscus, and has an upright, bushy habit, reaching up to 2 metres in height when grown under optimal conditions. It is a tropical plant, highly sensitive to cold and demanding warmth. Outdoor cultivation is therefore best suited to particularly mild climates, rich and well-drained soils… and experienced gardeners. Outside Mediterranean regions, it is ideal to grow it in a greenhouse, preferably heated, as it only thrives in temperatures above 16°C.

Harvesting: Harvest takes place from July to October, regularly, as the fruits develop very quickly (4 to 5 days after flowering) and can become fibrous.

Storage: Okra can be kept in the refrigerator for a few days or dried after being thinly sliced.

Gardener’s tip: To reduce watering needs, we recommend mulching the soil from late May onwards with thin, successive layers of grass clippings, ideally mixed with dead leaves. This protective layer helps retain soil moisture and also minimises weeding.