Okra, a distant cousin of hibiscus, is grown for edible seed pods and is popular in US southern and even Japanese cuisine. The variety we have is Jambalaya Okra, which produces prolifically and can be harvested quickly.
Well suited to Hawaii’s climate, after its large yellow and red flower blooms (usually just for a day), the plant leaves behind a seed pod which is typically picked when it reaches about 4 inches long. Plants start producing at about 2 1/2 feet tall, and continue growing to about 5-6 feet.