White Velvet - Okra
This old, heat-demanding variety produces a large number of white-green, downy-skinned fruits with a rounded cross-section. They are highly prized for homemade preserves, and can be eaten raw or cooked before they reach 8 cm.
Okra fruits contain a mucilaginous substance that thickens soups, sauces and stews.
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in bucket
Germination of okra can be temperamental. Soak seeds for 24 h before sowing, then sow in pots at 25°C, 6 weeks before planting, after the last frosts. Transplant at 30 or 60 cm intervals, in all directions, depending on the size of the variety.
Okra likes to grow in full sun, in deep, rich soil. It benefits from relatively abundant watering!
March, April, May
July, August, September, October
in the ground, in the greenhouse, in pot
sunny
fort
all floor types
reheated, light, drained
Abelmoschus esculentum
early
50 seeds
elongated
fleshy
White
From 100 to 150 cm
From 7 to 15 cm
1890
This variety was introduced to America by New York's Peter Henderson & Company in the late 19th century. Throughout the 20th century, it was a staple of South American cuisine.
