1, sowing, soaking seeds for 12 hours before sowing, then accelerating germination at 25 ~ 30℃, and sowing when 60% ~ 70% of seeds break. It is advisable to sow in holes, with 3 plants per hole and a hole depth of 2 ~ 3 cm. All localities should sow in time after the final frost period, first water, then sow, and then cover the soil for about 2 cm.

2. Management: After the seedlings are unearthed, the temperature is low, so they should be cultivated twice continuously to increase the ground temperature and promote the slow seedling. Strengthening intertillage and squatting properly before the first flowering is beneficial to root development. After flowering and fruiting, the plants grow faster. After each watering and topdressing, the plants should be cultivated in intertillage before closing the ridge to prevent the plants from lodging.

3. Harvest: It takes about 55 days for okra from sowing to the formation of the first tender fruit. In the future, the whole harvest period will be 90 ~ 120 days, and the whole growth period will be about 150 days, or even longer. The picking standard of commercial fresh fruit of okra is that the fruit length is 8 ~ 10 cm, the fruit surface is bright green, and the seeds in the fruit are not aging. If the harvest is not timely, the meat will age, the fiber will increase, and the edible value of the goods will be greatly reduced. Generally, after the first fruit harvest, it is harvested every 2 ~ 4 days in the early stage, and the harvesting interval is shortened with the increase of temperature. In the fruit-rich season in August, harvest once a day or every other day.