Meet the Martynia

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To get started, soak the seeds in water for 8 hours, then sow them in individual pots in late April, about four to five weeks ahead of planting. If they are planted in early June in deep, rich and sandy compost without disturbing the roots, no further fertilization will be required. Harvest can start a month later because once established, martynias grow quickly.

For a good supply of pods for the kitchen, 15 to 20 plants should be sufficient. Each plant should stand 18 to 24 inches from one another in rows 3 feet apart.

Wear gloves when harvesting the pods if the smell bothers you, or wash off with lemon juice immediately after picking. (You will want to rinse the pods; they too are covered with the smelly hairs.) For culinary purposes, the pods must be picked very small, about 2 to 3 inches in length, well before the seeds begin to develop. The more you harvest the pods, the more the plants produce.

Production will start to decline when cool weather sets in during the fall — this is a good time to let many of the pods mature to save seeds for next year’s crop. As they mature, the pods become woody and the outer green skin peels off, leaving the black seed pod. The seed is ripe once the pods are completely dry. They have hard, sharp points, so handle them with caution (it often takes a pair of pliers to split them open). Whole pods can be stored in a paper bag all winter, or the seeds can be removed and stored in an airtight jar. The high protein seeds are edible (they taste like sunflower seeds), and the black pods are used in floral arrangements. I have even seen them sprayed gold and turned into Christmas wreaths.

Spicy Pickled Martynia Pods

Much like okra, martynia pods lend themselves well to pickling. Choose pods that are 2 to 3 inches in length. Larger pods will begin developing woody fibers that will not break down in cooking. Be sure to add enough hot pepper to give the pickle a little kick.

Spicy martynia pickles are excellent with cold beer and barbecue. (If you cannot obtain martynias, this recipe will also work with baby okra.)

1 pound small martynia pods, well rinsed in cold water
4 to 5 small hot peppers, or to taste
6 cloves garlic, trimmed and cut in half lengthwise
1 tbsp black peppercorns
1 tbsp celery seed
1 medium onion, cut in half lengthwise and sliced paper thin
1 cup water
2 cups white vinegar
3⁄4 cup sugar
1 tbsp salt
3 tbsp tomato paste

Soak the martynias overnight in heavily salted water, then drain and shake dry in a colander.

Combine the martynias, hot pepper, garlic, peppercorns, celery seed and onion in a deep work bowl. Pack this mixture into a hot, sterilized 2-quart canning jar. Heat the water, vinegar, sugar, salt and tomato paste in a saucepan and bring to a rolling boil over high heat for 2 minutes. Use a whisk to break down the tomato paste until it is fully dissolved. Pour the boiling hot mixture over the martynias and seal. Cool on a rack, then store in the refrigerator 2 to 3 weeks before using. Be certain to use a small mouth jar, which will keep the martynias pressed down in the brine — as they marinate, they will eventually settle. Yields 2 quarts.

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