Okra is known as the "king of vegetables". Its tender pods are tender and contain sticky substances composed of pectin and polysaccharide, which makes okra have a special flavor and a smooth taste. It can generally be fried, made into soup, pickled and canned. Besides the tender fruit, its leaves, buds and flowers are also edible.

: 1. The standard for picking 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 aged. If the fruit is not harvested in time, the meat quality will age, the fiber will increase, and the edible value of the commodity will be greatly reduced.

2. Generally, after the first fruit is harvested, it is harvested every 2-4 days in the early stage, and the harvesting interval is shortened with the increase of temperature. Harvest once a day or every other day during the full fruit season in August. After September, the temperature drops, and it is harvested once every 3 ~ 4 days.

3. Scissors should be used when harvesting, and gloves should be put on to prevent bristles or prickles on stems, leaves and fruits from stabbing the skin, and the itching is unbearable. At this time, washing with soap or lightly baking on the fire can reduce the degree of itching. Usually, the tender fruit is harvested 4 days after the flower withers, and the quality is the best.

4. It takes about 55 days for okra to form the first tender fruit from sowing. After that, the whole harvest period will be as long as 90 ~120 days, and the whole growth period will be about 150 days, or even longer.