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{{Taxobox | color = lightgreen | name = Okra | image = Abelmoschus esculentus.jpg | image_width = 250px | image_caption = Okra leaves, flower buds and young fruit | regnum = [[Plant]]ae | divisio = [[Flowering plant|Magnoliophyta]] | classis = [[Magnoliopsida]] | ordo = [[Malvales]] | familia = [[Malvaceae]] | genus = ''[[Abelmoschus]]'' | species = '''''esculentus''''' | binomial = ''Abelmoschus esculentus'' | binomial_authority = ([[Carolus Linnaeus|L.]]) [[Conrad Moench|Moench]] }} '''Okra''', or '''lady's finger''', is a [[flowering plant]] with small green pods 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 language|Igbo]], a language spoken in what is now known as [[Nigeria]]. It is an [[annual plant|annual]] or [[perennial plant|perennial]] [[herbaceous]] plant, growing to 2 m tall, straight up with very little [[phototropism]]. The [[leaf|leaves]] are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The [[flower]]s 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 [[seed]]s. ==Cultivation and uses== [[Image:Bucket of raw okra pods.jpg|thumb|left|Raw okra pods]] 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]], [[Lebanon]], [[Israel]], [[Jordan]], [[Iraq]], [[Greece]], [[Turkey]] and other parts of the eastern [[Mediterranean]], okra is widely used in a thick stew made with vegetables and meat. It is known as بامية ''bamiyah'' in [[Arabic language|Arabic]], باميه ''bamiyeh'' in [[Persian language|Persian]], ''bamya'' in [[Turkish language|Turkish]], and μπάμια ''bamia'' in [[Greek language|Greek]]. It is used in [[Indian cuisine|Indian cooking]] where it is either sauteed or added to gravy based preparations. Okra, called ''vendaikaai'' in [[Tamil language|Tamil]] is very popular in South India. It is also known as 'bendi' in [[Malay language|Malaysia]] and known as भिण्डी ''bhindi'' in [[Hindi]]. It is also one of popular vegetables in late 20th century [[Japanese cuisine]], in which it is often chopped up and served with [[soy sauce]] and ''[[katsuobushi]]'', or served as [[tempura]]. [[Image:Okra_Growing.jpg|thumb|Okra growing in a home garden]] Okra seeds are normally soaked overnight before planting and then planted 1-2 cm deep when the ground is warm; they will tolerate poor [[soil]]s 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 [[mucilage|mucilaginous]] properties as [[nopal]]es (the pads of the [[Opuntia|prickly pear cactus]]). Breaded, deep fried okra is quite popular in the Southern United States, especially in restaurants. Okra can also be pickled. Okra has long been known to possess [[diuretic]] properties.<ref>Felter, Harvey Wickes & Lloyd, John Uri. [http://www.henriettesherbal.com/eclectic/kings/hibiscus.html "Hibiscus Esculentus.—Okra."], ''King's American Dispensatory'', 1898, retrieved Marc h 23, 2007.</ref><ref>[http://www.pfaf.org/database/plants.php?Abelmoschus+esculentus "Abelmoschus esculentus - (L.)Moench."], ''Plants for a Future'', June 2004, retrieved March 23, 2007.</ref> 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 (cocktail)|Martini]] to create an "Okratini". ==Nutrients== :''Per 100 grams of Okra (raw or ''hilaw'')'' ===Proximates=== *[[Calories]] (33 kcal.) *[[Protein]] (2.0 g) *[[Carbohydrate]] (7.6 g) *Total [[fat]] (0.1 g) *[[Fiber]] (3.2 g) ===Vitamins and minerals=== *[[Vitamin C]] (21 mg) *[[Folate]] (87.8 mcg) *[[Vitamin A]] (660 IU) *[[Magnesium]] (57 mg) *[[Calcium]] (75 mg) ==See also== Some other food plants have been given common names alluding to their similarities to okra: *[[Molokhiya]], also called "bush okra" *[[Luffa]], also called "Chinese okra" ==Notes== <references/> ==External links and references== {{Cookbook|Okra}} *[http://www.itis.usda.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21770 ITIS 21770] *[http://portal.unesco.org/en/ev.php-URL_ID=23877&URL_DO=DO_TOPIC&URL_SECTION=201.html origins] *[http://ifood.tv/recipe/bhindi_bhujia Okra recipe] [[Category:Malvaceae]] [[Category:Tropical agriculture]] [[Category:Vegetable-like fruits]]

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