An Intro to Okra

By Kymisha Montgomery, CGC Urban Agriculture Coordinator

There is a dispute over where okra originated, but it is said to be Northeast Africa, where it grows wild along the Nile River. My history with it began the first time I tasted its edible seed pods in a Southern dish filled with flavors from the Louisiana Creole people called gumbo, which also means “okra.”  It was a hearty stew made up of proteins and spices and served over a bed of rice. But what stood out to me most were those seed pods and their distinct texture.

Now, the texture part is where people typically explain their dislike for this crop. But that is where my obsession starts. The silky mucilage that okra produces when cooked can definitely turn some people away from any delicious dish it’s served in. But when cooked properly, you can avoid it, allowing the grassy-flavored crop to shine.

Cultivating okra to its full potential requires one major component: heat! It produces during extended periods of stressful conditions and can consistently grow its long slender, tubelike “lady finger” pods in hot and dry environments. With over 100 different varieties, okra can produce pods of all different colors—green, red, purple and even white. With distinctive characteristics like the long, slender shape of the all-time favorite Clemson Spineless and the unique, short, stubby pods of the Nkruma Tenten and Beck’s Big Buck varieties, there is room for every kind to shine in your vegetable garden and eventually end up on your table.

Consider the whole plant and learn what you can do with the parts that you may not be familiar with. With okra, not only is the seed pod edible, but the flowers and leaves are, too. One of the great attributes of okra is that it has so many more benefits and uses other than those you would get from just consuming it. But that’s a story for another time! Whether you’re adding it to stews, frying, pickling or dehydrating, it is truly a magnificent crop to add to your garden this year.