Motherland Okra originates in West Africa and was introduced by Jon Jackson of Comfort Farms who received it from family in Ghana. This okra primarily cultivated for its large, edible leaves, which are tender, spineless and slightly mucilaginous. The leaves are best cooked, and are traditionally used in soup. The okra pods are short and fat and must be picked young as they get woody quickly. The towering plants can reach up to 15 feet in height with elephant ear-sized leaves, though their size may vary based on the climate. These plants are slow to start but get large quickly in the later part of the season when temperatures are high, and continue to produce until a killing frost.
20 seeds min.