Okra, known scientifically as Abelmoschus esculentus, is a vegetable that’s quite popular in various cuisines around the world, particularly in the Southern United States, Africa, the Middle East, India, and parts of Asia.
Okra is believed to have originated in Ethiopia or the upper Nile region in Northeast Africa. From there, it spread throughout the Middle East, North Africa, and South Asia.
It’s a warm-season plant, thriving in hot climates. Okra plants can grow quite tall, with some varieties reaching up to 6 feet or more. The pods are the primary part eaten. They’re harvested while still tender and immature because they can become fibrous and woody when they grow large.
Okra has a mild flavor, and the pods can be sautéed and served with rice, stewed with tomatoes, tossed into soups and stews, stuffed, or pickled for extended use. In addition to cooking, the seeds can be roasted, ground, and used as a hot beverage and the pods can be dried and ground into a flour for use as a thickener. In Indian cuisine, it’s known as “bhindi” and can be cooked into curries, fried with spices, or stuffed with masala.
The leaves of the okra plant are also edible and can be lightly sautéed or braised. Okra pairs well with meats such as poultry, chorizo, bacon, and beef, coriander, cilantro, mint, avocado, bell peppers, tomatoes, onions, garlic, plantains, potatoes, and rice. The pods should be harvested and used immediately for best flavor, but they will also keep for 2-3 days when stored in a paper bag in the refrigerator.
In the Southern U.S., okra is often fried or used in gumbo, a stew that originated in Louisiana. In some cultures, okra isn’t just food but carries symbolic meanings or is used in traditional medicine. For instance, in some African cultures, okra has been used in various rituals or as a symbol of fertility.
Okra is an excellent source of vitamins A, C, and K, fiber, and also contain some magnesium, potassium, calcium, and folate. One of the biggest challenges people face when cooking okra is managing its slime. Cooking methods like frying, roasting at high heat, or cooking with acidic ingredients like tomatoes can reduce the mucilage.
Types of Okra
Clemson Spineless
- Origin: Developed at Clemson University, introduced in 1939.
- Characteristics: This variety has pods that are uniformly green, ribbed but without spines, making them comfortable to handle and harvest. It’s an open-pollinated type, which means seeds can be saved for next year’s planting. The plant grows to about 4-5 feet tall.
Annie Oakley II
- Origin: Hybrid developed to thrive in less ideal conditions with cooler temperatures.
- Characteristics: The plant is compact, not exceeding 3-4 feet, which also makes it ideal for container gardening. The pods are harvested when small (2-3 inches) for best flavor and tenderness, and the plant can start producing within 50-55 days from planting.
Emerald
- Origin: Developed for the commercial food industry, specifically by Campbell Soup company for use in soups and canning.
- Characteristics: Emerald okra pods are deep green with a smooth texture, lacking the ridges found in some other varieties, which makes for easier processing. The plant tends to grow tall, requiring ample space.
Burmese
- Origin: Native to Myanmar, this variety has been adapted for various climates.
- Characteristics: These okra plants can bear fruit quite early, around 55 days after planting. The pods are light green, large, but remain tender for longer than many types, allowing a larger harvest window.
Red Burgundy
- Origin: Another development from Clemson University, introduced in the late 80s.
- Characteristics: Besides the aesthetic appeal with its red pods, this variety performs well in various soil types but prefers well-drained soil. The red color, however, fades to green when cooked.
Jambalaya
- Origin: Specifically bred for home gardeners looking for an early harvest.
- Characteristics: This variety is noted for its ability to produce pods within 50 days. Its compact size makes it suitable for urban gardens or areas with space constraints.
Cow Horn
- Origin: An heirloom variety from the American South, known for its resilience.
- Characteristics: This type can withstand higher temperatures and less watering. Its large pods retain tenderness due to a slower fiber development rate, making it a favorite for traditional dishes.
Louisiana Green Velvet
- Origin: A staple in Louisiana’s rich culinary tradition.
- Characteristics: The pods are velvety to touch, and this variety is often sought after for gumbo due to its ability to reduce sliminess, aiding in the thickening of stews without an overly mucilaginous texture.
Perkins Long Pod
- Origin: Its origins trace back to the Southern United States where long-podded varieties are favored.
- Characteristics: Ideal for both fresh consumption and canning, these pods are harvested when they’re about 6-8 inches long to maintain tenderness.
Star of David
- Origin: This variety gets its name from the star shape visible when the pod is cut in cross-section.
- Characteristics: It’s a robust variety, with thicker walls, making it excellent for stews and roasting due to its ability to hold shape and texture.
Eagle Pass
- Origin: Named after the town in Texas, known for its hot climate.
- Characteristics: It has good drought resistance and can handle the intense heat of southern summers, producing well into the season with pods that are less sticky than average.
Silver Queen
- Origin: Grown for its unique pod color, which can add variety to markets.
- Characteristics: The pods are tender with a delicate flavor, less fibrous, making it a gourmet choice among okra varieties.
Hill Country Red
- Origin: Tailored for the climatic conditions of the Texas Hill Country.
- Characteristics: It combines the visual appeal of red okra with the ruggedness needed for less than ideal growing conditions, offering both ornamental and practical benefits.
Gumbo
- Origin: The name itself is indicative of its use in the famous dish from Louisiana.
- Characteristics: While similar to other green varieties, its specific use in gumbo comes from its excellent thickening properties due to high mucilage content.
Pusa Makhmali
- Origin: From the Indian Agricultural Research Institute, New Delhi.
- Characteristics: This variety focuses on reducing the spine and fiber content, making it very user-friendly for both consumption and processing. It’s also noted for its drought tolerance.