Okra

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iOkra

Okra leaves, flower buds and young fruit

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Malvales
Family:	Malvaceae
Genus:	Abelmoschus
Species:	A. esculentus

Binomial name

Abelmoschus esculentus
(L.) Moench

Okra, or lady's finger, is a flowering plant in the mallow family Malvaceae, originating somewhere near present-day Ethiopia. It was formerly considered a species of Hibiscus, but is now classified in the genus Abelmoschus. The word okra is of West African origin and is cognate with "ókùrù" in Igbo, a language spoken in what is now known as Nigeria.

It is an annual or perennial herbaceous plant, growing to 2 m tall, straight up with very little phototropism. The leaves are 10-20 cm long and broad, palmately lobed with 5-7 lobes. The flowers are 4-8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule, 5-20 cm long, containing numerous seeds.

1 Cultivation and uses
2 Nutrients
- 2.1 Proximates
- 2.2 Vitamins and minerals
3 See also
4 References
5 Extras

[edit] Cultivation and uses

Image:Bucket of raw okra pods.jpg

Okra is grown throughout the tropical and warm temperate regions of the world for its fibrous pods full of round, white seeds, which, when picked young, are eaten as a vegetable. It was brought to the United States via the African slave trade route, and can be grown in the southern states as an annual crop. In Egypt, Israel, Jordan, Iraq, Greece, Turkey and other parts of the eastern Mediterranean, okra, known in Arabic, Turkish and Greek as bamia, is widely used in a thick stew made with vegetables and meat. It is known as bhindi in Hindi and is used in Indian cooking where it is either sauteed or added to gravy based preparations. Okra is also very popular in south India as a daily dish for dinner. It is also one of the most popular vegetables in late 20th century Japanese cuisine, in which it is often chopped up and served with soy sauce and bonito flakes, or served as tempura.

Image:Okra Growing.jpg Okra seeds are normally soaked overnight before planting and then planted 1-2 cm deep when the ground is warm; they will tolerate poor soils with heavy clay and intermittent moisture. Germination ranges from six days (soaked seeds) to three weeks (watered seeds followed by a cool spell). Seedlings require good watering. Okra is among the most heat- and drought-tolerant vegetables in the world; once established, it can survive severe drought conditions. Tough frosts can kill the pods, so the plants should be protected in colder climates.

Okra is normally eaten young as it gets very woody when mature. Okra is often steamed until tender, either whole or sliced about 1 cm thick or simply stir-fried. Okra is a key thickening agent in Charleston gumbo; when cooked, it has the same mucilaginous properties as nopales (the pads of the prickly pear cactus). Breaded, deep fried okra is quite popular in the Southern United States, especially in restaurants. Okra can also be pickled.

Okra leaves are tender and mild to eat. They make a nice addition to salad, and when cooked, give a slight okra flavor.

A pickled Okra pod may be used to replace the olive in a Martini to create an "Okratini".