Louisiana, not just known for its state bird—the pelican and Cajun dishes and population of 4.59 million people but this amazing over a foot long, light green okra. Most okras are picked when 4-5” long, but this honorable heirloom variety is soft and ready for eating when reaching about 10” long. Rugged like F-150 and reaching over 6ft tall, it sure does like it’s full sun and versatility for new cooking dishes. Notably famous for gumbo—check out a variety of recipes: www.southernliving.com/food/10-best-okra-recipes(though our favorites pickled or fried). A sure eye catcher in the garden, harvest often so large pods don’t tip the plant over!                                                                                                                        - Best direct seeded in the ground, rather than transplants, 1” deep, every foot in area with well amended soil and that gets full sun—about two weeks after last frost or through out growing season—keeping in mind it will take about 70 days to maturity      (check https://www.almanac.com/gardening/frostdates)                                                                                           -This Louisiana beauty reaches 6ft and will shade out smaller plants.                                                                                                     —Enjoys maximum sun and is extremely drought tolerant after a good soak so don’t plan on watering on the same schedule as tomatoes! Fertilize plants with some bat guano or another organic fertilizer by scratching some of it onto the surface and watering it in once every week or applying a liquid fish fertilizer.                                                                                                   - Harvest frequently, when skin is fleshy at 10” or smaller, to promote more those beautiful creamy edible flowers and pods.. Great for seed saving when pods have completely dried and becomes woody.  Minimum 15 seeds.