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10 Best Companion Plants For Okra

Keep weeds and pests out of your vegetable garden with these top companion plants for okra.

Roasted, fried, or cooked into a flavorful gumbo, okra is a delicious and versatile vegetable that can be used in countless recipes. Sure, you can purchase okra at the grocery store, but if you want to have the tastiest okra around, you need to grow your own. Okra is a low maintenance plant that beginning gardeners can have success with, but it's even easier to grow if you keep the right companion plants for okra in your garden too.

Companion planting is becoming increasingly popular today because it offers so many advantages to the home gardener. The right companion plants can keep pests away, boost harvests, and even improve the growth and flavor of your vegetables. But if you're new to companion planting, the okra companion plants in the list below will help you grow a healthier harvest of okra this season.

Basil

Strongly scented herbs are often used in companion planting as their scent can deter pests. Basil, in particular, can keep aphids and mites away from neighboring plants and planting it near okra can shield okra leaves from a lot of insect damage. In turn, basil leaves are less likely to develop sun scorch when grown in the shade of taller okra plants. While Genovese basil is a common basil type to grow, you may want to keep Thai basil (shown here) instead, which is commonly used with okra in an assortment of recipes.

Related: How to Harvest Basil to Bring Fresh Flavor to Your Kitchen

Beans and Peas

Carson Downing

Beans and peas can be used in several ways to benefit okra plants. First, peas, beans, and other legumes can add nitrogen into the soil, improving the nutrient content of gardens and supporting the growth of okra plants over time. Vining beans and peas can also use the tall stems of okra as a natural trellis, while bush beans that grow lower to the ground can suppress weeds and shield soil from intense sun.

Cosmos

Jon Jensen

Because okra is a self-pollinating plant, it doesn't necessarily need insects to produce pods. However, pollinators are always beneficial in gardens and when they visit okra plants, they can increase pollination rates and enhance your okra harvest. Cosmos flowers are top choices among pollinators and growing them in your garden can lure bees, butterflies, and other beneficial insects to your okra plants. Some of these insects may also prey on okra pests, which is a win-win for you.

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Coneflowers

Bob Stefko

Coneflowers are attractive native plants that grow perennially throughout much of the United States. As a top pollinator plant, coneflowers will attract bees and other beneficial insects to your garden, boosting pollination rates and helping you grow a larger harvest. Plus, coneflowers are extremely low maintenance plants and they are relatively drought tolerant once established, which makes caring for them a breeze.

Cucumbers

Matthew Benson

Cucumbers and okra are perfect garden companions. These plants have similar care requirements and they both thrive in full sun and moist, rich soil. Vining cucumbers can help shield the soil around okra plants, preventing weeds and reducing soil evaporation rates; however, cucumber vines may need to be pruned or trellised to keep them from overwhelming your okra plants. Alternatively, you can grow bush-type cucumbers instead, which stay much smaller and can be kept in container gardens along with your okra.

Related: The 12 Best Trellises of 2023 for a More Successful (and Prettier) Garden

Hot Peppers

Bob Stefko

Cabbage worms can cause a lot of problems in garden beds and they will feed on arange of vegetables, including okra leaves. But planting hot peppers near your okra can keep cabbage worms away and it may also deter spider mites. If you want to get even more out of your pepper plants, you can make a homemade garden spray with hot peppers and garlic, which will repel a variety of garden pests.

Related: The 11 Best Hot Peppers to Add to Your Garden, Ranked by Spiciness

Melons

As with cucumbers, melons are good companion plants for okra due to their wide, flat leaves. Melon leaves can act as a living mulch around the base of okra plants, sheltering the soil from too much sun and smothering out troublesome weeds. Melons and okra also have similar growing needs and, since melons grow lower to the ground, they won't block the light from reaching your okra plants.

Oregano

Peter Krumhardt

Like basil, oregano's strong aroma can repel different pests and keep okra plants looking their best. Oregano is also a lower growing plant that can act as a living mulch, keeping weeds from sprouting around the base of okra. Not to mention, oregano is a very hardy plant that grows as a perennial in cool climates and will come back reliably year after year.

Radishes

Radishes are some of the fastest-growing vegetables you can grow and, if you plant them around the base of your okra, you can usually get a harvest or two of radishes in before your okra ripens. Plus, radishes can act as a trap crop for flea beetles and their roots break up tough soils, making it easier for okra roots to spread.

Zinnias

Peter Krumhardt

Zinnias are another plant that pollinators can't resist. When grown near okra, zinnias will lure in bees and other beneficial insects, which can translate into a larger okra harvest for you. What's more, the scent of zinnias can lure away whiteflies and keep them from becoming a problem on your okra. And, of course, zinnias are well-known for their gorgeous flowers, which will liven up any garden in pinks, purples, oranges and other cheery colors.

Related: 9 Gorgeous Zinnias Your Garden Needs This Summer

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How To Cook Okra: Go Small, Don't Get Them Wet, And Fry With Tomatoes And Spices

The visceral response some people have to the merest mention of okra speaks to the way its unique textural properties stick in one's memory – stick being the operative word.

Okra's characteristic gloop is the product of the vegetable's naturally occurring mucilage, which is activated by exposing its innards through slicing and through extended cooking (like in a stew). Mind you, its propensity to simmer into slime over time is part of the appeal in certain dishes like gumbo from America's south and west African okra stew, where it acts as a thickener for the sauce.

Think of okra like a mogwai in the Gremlins films: if you want it to stay cute, don't get it wet

But if you prefer to mitigate the mucilage, it's easier than you think. Choose smaller okra and trim only the top of the stem so the pods remain whole. This means the mucilage, which is contained within the body, doesn't get a chance to go gooey.

And think of okra like a mogwai in the Gremlins films: if you want it to stay cute, don't get it wet. Instead of washing, just pat okra with a damp cloth to remove dirt.

To mitigate the mucilage, choose smaller okra, and trim only the top of the stem, keeping the pod whole. Photograph: Rochelle Eagle/The Guardian

Fat forms an effective waterproof barrier, which is why frying okra first – a bit like searing meat for a casserole or curry – is a great way to build flavour and stop slime. There's no need to be too prescriptive on how long to fry them as okra can actually be eaten entirely raw. Finely slice, salt and team with bonito for a Japanese okra salad, blanch whole and combine with a Cantonese soy-sauce-based gravy or with a zippy red wine vinaigrette for Brazilian salada de quiabo.

Acid also helps, which is why you'll often find okra teamed with lemon juice, vinegar or a tomato-based sauce, like in my recipe below.

Frying okra is great for flavour and also helps save your dish from sliminess. Photograph: Rochelle Eagle/The Guardian

For me, okra is special because when you bite into it, the slippery texture is a lot like a gelatinous slow-cooked cut of meat. This makes it perfect for battering and deep-frying (so juicy!) and for vegetarian and vegan curries like this one, which is a very midweek take on a north Indian bhindi masala.

Tomatoes, spices and fried okra: Alice Zaslavsky's autopilot okra curry. Photograph: Rochelle Eagle/The Guardian

I've intentionally kept the spicing as simple as possible – a tablespoon each of your favourite garam masala and Indian-style curry powder. If you'd prefer to make up your own mix, go right ahead.

I've chosen tinned cherry tomatoes because I like the way they bob about in the sauce, but other tinned tomatoes (whole peeled or chopped) are just fine. If you have fresh tomatoes waiting to be used, feel free to use these instead – four to five medium tomatoes (around 750g), roughly chopped, will take an extra 10 minutes or so simmering.

In Australia, okra is still at its best for another couple of months. But this autopilot tomato gravy can be used year-round for all manner of veg, from green beans to blanched cauliflower or broccoli.

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Serves 4

3 tbsp neutral oil (I like grapeseed)450g small okra, wiped clean and tops trimmed1 large red onion, finely sliced1 tbsp garam masala1 tbsp mild Madras curry powder⅛ tsp chilli powder (or go heavier if you dare)1 thumb's worth of ginger, grated3-4 garlic cloves, minced2 tins cherry tomatoes (800g total)½ tsp sugar (optional, but it will make any tomato-based sauce sing)1 tsp saltSteamed basmati rice and naan, to serve

Minted yoghurt150g natural yoghurt2 tbsp fresh mint leaves, finely sliced, plus small mint leaves for garnish

Heat a large heavy-bottomed pan over medium heat. Add two tablespoons of the oil and wait for it to shimmer, then fry the okra until golden brown. Transfer to a bowl and reserve.

Pour the remaining oil in the pan, add the sliced onion and wait for it to sizzle. Lower the heat, cover and sweat for six to eight minutes until the onions are soft and glistening.

Add the garam masala, curry powder, chilli powder, ginger and garlic to the pan, stir and simmer for one to two minutes until unavoidably aromatic.

Add the tomatoes (pour a splash of water into the near-empty tins to slosh out the remaining tinned juices into the pan), sugar (if using) and salt, and simmer vigorously for eight to 10 minutes, uncovered. Stir occasionally and allow the sauce to thicken and reduce.

Meanwhile, to make the mint yoghurt, stir the sliced mint through the yoghurt and set aside.

When the sauce is reduced by half, taste for seasoning. Tumble in the reserved okra and simmer for two to three minutes to reheat the okra and introduce it to its new saucy home. Serve with rice, naan and minted yoghurt.

Give Your Bhindi A Spicy Twist With This Yummy Thecha Bhindi Recipe (Video Inside)

Also known as okra, bhindi is one of the most popular veggies in the country. Many people love eating bhindi ki sabzi for lunch or dinner. And there's no single way to make it, but many delicious ones! If you're looking for a unique style of cooking bhindi, we've found the perfect recipe for you: Thecha Bhindi. This spicy and masaledar bhindi dish is filled with the flavour of chillies, peanuts, garlic and onions. The recipe for this special sabzi was shared on the YouTube channel 'Cook With Parul.' As you will see, this version of bhindi is super easy to make and can be prepared in around 30 minutes.Also Read: 3 Easy Ways Of Making Yummy Kurkuri Bhindi At Home (Recipes Inside)

What is Thecha?

Thecha is a spicy Maharashtrian chutney. Photo Credit: iStock

Thecha or Thetcha is a Kolhapuri-style dry chutney made with chillies, garlic and peanuts. This Maharashtrian delicacy is often savoured with pav, bhakri and other foods. Once prepared, it can actually be stored for around 2 weeks. If you want a separate recipe for this chutney, check it out here. In the bhindi recipe below, thecha is mixed with okra, chopped onion and selected spices to make a yummy fusion dish. Sounds interesting, doesn't it? You should definitely try it soon.Also Read: Love Maharashtrian Food? Try These 7 Easy Recipes Ready In Under 30 Minutes

How To Make Thecha Bhindi At HomeQuick And Easy Recipe For Spicy Bhindi Sabzi

Wash and dry around half a kilo bhindi. Cut off the top and bottom portions as usual. Halve the bhindis and cut each half into smaller pieces.

In a tawa on medium flame, dry roast green chillies and garlic cloves. Remove into a bowl and set aside.

On the same tawa, dry roast peanuts. Once they brown, turn off the heat and allow to cool. Use your hands and/or a cloth to remove their skin.

Take a mortar pestle, and add the roasted chillies, garlic, and peanuts along with chopped coriander. Crush the ingredients well to get a coarse thecha mixture. (You can use a blender instead, but do not grind it too fine).

In a kadhai, heat oil and add cumin, asafoetida and chopped onion. Saute for a minute or so. Add the cut bhindi pieces and combine well. Next, add turmeric, salt and red chilli powder.

Mix until the bhindi softens. Add the thecha mixture prepared earlier to the kadhai. Continue mixing the ingredients with a spatula.

Later, use a potato masher to press one part of the mixture down and squeeze out some of the flavours.

Garnish with chopped coriander and serve hot with roti, puri or dal-rice.

You can watch the complete recipe video here:

The next time you're wondering which bhindi sabzi to make, give this unique recipe a try.Also Read: 5 Best Substitutes If You Are Running Out Of Garam Masala

About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.

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