Benjamin Henion

The last photo of the red okra on my blog showed the 2" sprout of the plant just beginning to grow. Just a short time later, it is going berserk! With only 6 or so plants growing, it is currently producing enough red okra to run it as a menu item every day of the week. I am able to clip, almost daily, enough red okra for a couple nights service for our main restaurant. Whether it will produce like this year round is yet to be determined, but for now its okra city. In addition to the okra, we are producing enough herbs to sell outside the resort if we choose to do so. I have an abundance of basil, lemon basil, cinnamon basil, lime basil, African spice basil, Thai basil, Kafro basil, Opal basil, African blue basil, ginger mint, apple mint, pineapple mint, chocolate mint, orange mint, grapefruit mint, spearmint, mojito mint, Mexican oregano, stick oregano, lemongrass, pineapple sage, regular sage, lemon thyme, rosemary, gold dust rosemary, and the list goes on and on. We hav