Okra
| Okra | ||||||||||||||
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 Okra leaves, flower buds and young fruit | ||||||||||||||
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| Abelmoschus esculentus (L.) 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, 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.
Cultivation and uses
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, باميه bamiyeh in Persian, bamya in Turkish, and μπάμια bamia in Greek. It is used in Indian cooking where it is either sauteed or added to gravy based preparations. Okra, called vendaikaai in Tamil is very popular in South India. It is also known as 'bendi' in 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.
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 has long been known to possess diuretic properties.[1][2]
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".
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
See also
Some other food plants have been given common names alluding to their similarities to okra:
Notes
- ↑ Felter, Harvey Wickes & Lloyd, John Uri. "Hibiscus Esculentus.—Okra.", King's American Dispensatory, 1898, retrieved Marc h 23, 2007.
- ↑ "Abelmoschus esculentus - (L.)Moench.", Plants for a Future, June 2004, retrieved March 23, 2007.
