Okra is a member of the same family as the hibiscus, as is clear from its pale-lemon flowers. The plants are an attractive addition to the vegetable garden.
Ambelmoschus esculentus syn. Hibiscus esculentus
Also known as ladies’ fingers, gumbo
Okra, sometimes known as ladies’ fingers due to its long, tapering shape, is actually a seedpod. This once common, highly productive annual vegetable is making a comeback. It is a fast-growing summer crop, best suited to tropical or warm temperate climates. Plants grow to 1–1.5 m (3–5 ft) high and produce attractive, pale yellow, hibiscus-like flowers with red centers. The immature seedpods that follow are the edible part and can grow 7.5–10 cm (3–4 in) long. They are eaten raw, cooked as a side dish, or added to soups and stews. The new shoots of the plants can also be cooked and eaten.
Okra is a member of the same family as the hibiscus, as is clear from its pale-lemon flowers. The plants are an attractive addition to the vegetable garden.
Sow seed into warm soil in late spring or early summer once the risk of frost has passed, or grow in pots until seedlings are 10 cm (4 in) high, then plant 30–50 cm (12–20 in) apart.
Harvesting Flowering starts two months after sowing, once the plant reaches full size. Pods can be harvested three to four days after the flowers have opened, before the seeds become mature. Pick immature pods daily to ensure they are tender and to encourage continued cropping for many months. Pods left on the plant will get tough and woody. Okra is best used fresh, as it will only keep in the refrigerator for a few days. Plants will keep cropping for four to five months, from summer to autumn.
Problems Verticillium wilt and nematodes are the main problems.
Several varieties are available. Clemson Spineless, with green pods, is one of the most easy to obtain, while Red Burgundy produces red pods on an attractive plant with bright, cherry-red stems.
Okra should be evenly colored with no blackened areas or soft spots. Choose slightly small okra, as large ones will be woody and tough. Store in a paper bag in the crisper section of the refrigerator for up to two days. Freezing helps to retain nutrients, but only freeze those pods that haven’t softened or begun to turn brown.
When cooked, okra releases a slippery, mucilaginous substance that forms the basis for many soothing folk remedies. It has been used to soothe irritated skin, ease urinary tract problems, and even treat venereal diseases. In India, a traditional remedy for itchy skin called for a paste made from okra and milk, while tea made from not-yet-ripe okra pods was said to treat gonorrhea. Okra contains high amounts of pectin, which helps decrease blood cholesterol levels by interfering with bile absorption in the gut and forcing the liver to use circulating cholesterol to make more bile.
To reduce okra’s gummy texture, cook it whole with an acidic vegetable such as tomato. See our recipe for Creole-style gumbo.
Greek remedy
Greek cooks counter okra’s slimy texture with a dose of vinegar. Use a sharp paring knife to trim the ring around the top of the okra, just under its stubby stem. Rinse and drain, then put the okra in a large bowl and sprinkle generously with red wine vinegar. Let stand for at least 30 minutes, rinse, drain, and cook according to the recipe.
Preparing okra
To defuzz okra, rub with paper towels or with a vegetable brush under running water. Pat dry or spread out to air-dry.
To trim okra, use a paring knife to carefully remove the outer layer of the stem without cutting into the pod. Alternatively, remove the thin layer of the conical stem with your fingers. If using okra in a gumbo, top and tail the okra before slicing.
