I learned about Flower Friday last year from Lorilin@Bugbugbooks and have been having a blast sharing some flower pictures and information. Please check out Lorilin’s blog if you haven’t already for book reviews and more!
Today’s flower probably seems unusual, but this is one that I grow every year for food and for blooms.
The flowers remind me of hibiscus, but they aren’t as big. The colors are quite stunning and different types of okra yield different colored flowers.
This is an annual that grows fairly easily with little care. The one I’m growing this year is burgundy and the flowers are yellow. The stems, pods, and leaf ribs of the plant are a beautiful burgundy while the leaves are green. The pods keep their color even after cooking.
There’s a lot to do with okra, but I tend to just eat it raw. What’s nice is that you can start picking okra as soon as 60 days after planting.
The seeds are so easy to collect for the following year. Just dry a few pods! Break open the pods after they’ve completely dried and the seeds just fall out. A fun fact about this plant is that the seeds were roasted, ground, and used as a coffee substitute during the Civil War.