Gold Coast okra (Abelmoschus esculentus L.): the "tank" of the species. The plant is small, with pods no longer than 12 cm but remaining tender for a long time. This mid-century selection is the most resistant to water stress and intense heat, and is immune to known plant diseases. Its smaller size also makes harvesting easier, but this comes at the cost of lower yields.
Okra can be cooked in a variety of ways, and can also be preserved in brine or vinegar. Few plants will produce enough seeds the first year for the following season; save them because once you understand when to harvest it and how to cook it, you'll fall in love with it. Interesting fact: although okra isn't very popular in Europe, it's cultivated in Albania and features in many traditional recipes.
