Okra Pink Okra (Abelmoschus esculentus L.)

Okinawan Pink Okra (Abelmoschus esculentus L.): Originating in Africa, this important species has conquered the world thanks to its ease of cultivation, excellent flavor, and adaptability to diverse climates. This ornamental cultivar hails from Japan's famous Blue Zone , home to the world's highest concentration of centenarians. It's no coincidence that the pink color comes from anthocyanins, flavonoids that slow aging by fighting free radicals. Like most Japanese varieties, the flavor reflects the country's delicate flavor; compared to common okra, it's more tender and has a milder flavor, still excellent but less aggressive. The pod should be consumed before the seeds appear.
The needs are macrothermal, it must be transplanted when temperatures are stable and above 15°C.
Growing it later requires little care and water, and it is suitable for any type of soil and even for pots, where its beautiful flowers will fill your balcony with color.
In the ground, leave at least 60cm between plants and 80cm between the rows, to ensure good exposure, it loves light.
To make seeds, leave a few pods on the plants and harvest them when they are tough and dark brown with lighter streaks.
In this time of climate change, plants like okra, particularly adaptable and undemanding, are a sustainable and practical solution.