Okra

Okra is a warm-season flowering plant in the mallow family, scientifically known as *Abelmoschus esculentus*, grown mainly for its edible seed pods.

Okra is a warm-season flowering plant in the mallow family, scientifically known as Abelmoschus esculentus, grown mainly for its edible seed pods. It is eaten as a vegetable in many cuisines and is also known as ladies’ fingers or gumbo in some regions. The plant is cultivated in tropical, subtropical, and warmer temperate areas worldwide.

Botany and description

Okra (Abelmoschus esculentus) is an herbaceous plant in the mallow family (Malvaceae). It is an annual warm-season vegetable that produces large yellow flowers and long, tapered pods. The pods are harvested while young and tender. The plant is native to tropical Africa, often described as originating in East Africa or Africa and Asia.

Culinary uses

Okra is grown for its young, immature pods, which are eaten raw, cooked, fried, pickled, or dried. Botanically, the edible part is a fruit pod, although it is usually treated as a vegetable in cooking. Okra is valued in many cuisines for its thickening, mucilaginous texture when cooked. The pods are commonly used in soups, sauces, stews, stir-fries, and curries.

Nutritional profile

Raw okra is about 90% water and is low in calories, providing about 33 calories per 100 g. It is a source of vitamin C and vitamin K, and also contains folate, magnesium, potassium, and dietary fibre.

Cultivation

Okra is a warm-season crop that requires plenty of heat and sun. It grows best in hot, sunny conditions with a long growing season. In cooler climates, such as parts of Canada, it is often grown under cover in a greenhouse or polytunnel, while in warm regions it can be grown outdoors.