Heavy Hitter appears to offer everything Clemson Spineless does plus more of and bigger.
Seller Description
Heavy Hitter Okra seeds. This is a very prolific okra that remains tender up to about 6 inches. From 13 plants last year we canned approximately 35 pints of pickled, froze 10 quarts for frying, dehydrated some and ate quite a bit.
The package only contains 20 seeds but that is okay for a trial. If 75% germinate that will be plenty.
I am going to have to try some of that @Auburn.
Sounds ideal.
How was the dehydrated okra ? Never tried that.
You got a recipe ? Seasonings used ?
Did it turn out crunchy ?
I have a very nice dehydrator…
Got my order of seeds in. Includes red okra, purple mustard, black mustard, black carrots, purple kohlrabi and chocolate cherry tomatoes. Etc.
I have a cheap dehydrator and I will probably upgrade later. I saw an interesting video where they cut off both ends of the okra pod and dehydrated until it was crunchy. If they taste good this would make a good low carb snack.
I’ve grown Heavy Hitter a couple of times in the last 10 years. Plant in hills 5 feet apart, the plants grow MASSIVE. Put down 4 seed so close together they are touching in well tilled soil. Step on the seed lightly, just enough to establish capillarity with the soil. Cover with very loose soil or seed start mix about 1/2 inch deep. Okra is not a very strong germinator and can be trapped beneath a soil crust. Putting 4 to 8 seed in a single hill helps because multiple seed can break the crust. Plant the seed about the 1st week of May for your location. Earlier planting often is stunted by cold weather. When the plants are about a foot tall, thin to 2 plants per hill. Heavy Hitter is also a heavy feeder. Give it a tablespoon of 13-13-13 every month to maintain growth and production. I have very few problems with pests on okra, but occasionally fire ants will invade the pods and chew out the seed. Keep fire ants down with pesticide.
Thanks
I dehydrate all the okra. I eat it like chips. salt, pepper and a little chili and garlic powder, a dab of olive oil. then dehydrated completely until crisp. I leave the ends on, each one whole, but you could remove them.
