Okra

Or also known as ochra, gumbo, or ladies’ fingers in English speaking countries. It can be grown in many different warm regions. We usually eat the seed pods but other parts of the plant can be eaten including the leaves, buds, flowers and stems.

Raw okra is rich in dietary fiber, minerals, and vitamins. Its viscous juice can be used to thicken soups and stews. In addition, okra can be eaten fresh, pickled, sautéed or fried.

Keep okra dry and do not wash it until you are ready to use it. Store it in the crisper drawer in a paper or plastic bag. Discard if it becomes slimy or moldy.

If you don’t like the slime…

Try roasting or grilling okra whole if you do not like the slime that appears when you cut them. Toss okra in a small amount of oil. Add garlic powder, salt, pepper, cumin, and paprika to taste. Roast at 400 for 30-40 minutes or grill until crisp and brown. Serve with a mayo/hot sauce dip, if desired.

Or you can pickle that!

To quick pickle okra, place whole pods in a pint-sized jar with some peppercorns, a chile if desired, and ½ cup of vinegar, ½ cup water, 1 tsp salt and 1 tbsp sugar. Let them absorb the brine for a couple of days.. and enjoy! Good refrigerated for 2 weeks.