Fall has arrived and the summer crops are preparing to take a well deserved nap. Many gardeners welcome the break from weeds and blistering heat. In the south we just kind of look out at the garden space and sing a song of relief, but for some, planting a fall crop is a pleasure. In prepping the beds for radishes, swiss chard, collards, and kale we also harvested the summer plants that have gone to seed. Okra is that plant that amazes us with its beauty and versatility. There aren't many plants that can compete with its uses in all around global cuisine and its medicinal values as well. So when you have a plant giant like Okra, the seeds deserve to be saved and cherished for its tastiness and added value amenities. Did you know that the seeds can be roasted for coffee? Yep, if you need to cut down on your caffeine intake then Okra coffee may be a healthier solution. For you artist and crafters out there, did you know that the stalk of this plant can be made into paper? This could be a great summer project with the kiddos. If we told you everything about this miracle plant you wouldn't need to read our blog so we'll stop here for now. In the meantime, if you planted Okra this summer or know of a neighbor that has seeds available, harvest them, label them in a glass jar and save them for next season. Reusing the seeds every season makes a heartier, stronger plant that becomes accustomed to your specific environment, combating pest, heat and disease. You are essentially creating a super seed without scientist interfering, just nature doing its thing. If you'd like to learn more about what we do with okra, how we prepare it, how we utilize its medicinal qualities, then email us here and we'll be glad to teach you.