Dreaded slimy okra flowers beautifully

Okra. Abelmoschus esculentus

Ack! Okra. Eons ago, at boarding school in Jamaica, my classmates and I used to drop the dreaded pods whole down our throats, to avoid gagging on their horrid, slimy texture.

But I see okra in a different light now, as a consequence of discovering it last week flourishing at the Toronto Botanical Garden. Okra is, in fact, a mighty handsome plant, related to hibiscus.

It produces big yellow flowers followed by pods that point straight upward, like little bananas. What a dramatic touch they'd make among my veggies!

This tropical import was a big hit in the TBG's Caribbean kitchen garden this year, along with other island staples such as pigeon peas, prickly round West Indian cucumbers, broadleaf thyme (Coleus amboinicus) and fiery hot Scotch bonnet peppers. And most, thanks to our long hot summer, grew amazingly well.

The trick, according to TBG gardener David Leeman, is to plant such heat-lovers really late in spring.

"Not before June," he advises. "The soil can't be cold."

So with global warming making all kinds of new gardening adventures possible, should I get acquainted with okra myself next summer? Hmm.

Maybe, but memories of those slimy mouthfuls still linger.

It's not too late to check out the delightful Caribbean garden, by the way. Go before the frost hits.

The Toronto Botanical Garden is at 777 Lawrence Ave. E., at Leslie St. Call 416-397-1340.

 

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Bestselling gardening author Sonia Day's latest book is The Plant Doctor.

 

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