Okra

Okra - Abelmoschus esculentum - is a member of the Malvaceae family. The Abelmoschus genus comprises some 10 known species.

Okra fruits are harvested young and immature, around ten days after fertilization, when they are 4 to 8 cm long and the seeds, still white, are no more than 3 mm in diameter.

Rich in mucilage, they are also high in fiber, antioxidants, minerals and vitamins.

Sliced, in salads, and seasoned with vinegar or lemon, these fruits offer a special texture that will delight fans of a gooey sensation. Cooked, they can be enjoyed in a wide variety of ways in African, South American, West Indian, Oriental and Indian cuisine. In Greece, Bulgaria and Egypt, they are preserved in tomato juice or water. In Africa and South Asia, okra leaves and shoots, with their tangy flavor, are eaten like spinach.