Okra, both a common pod vegetable and nightshade vegetable eaten is also called “gumbo” in the U.S. An edible ornamental flowering hibiscus, okra is an annual, erect herb with stems that contain stiff hairs. The whole plant has an aromatic smell resembling that of cloves and somewhat resembles the cotton plant, but okra has much larger and rougher leaves and a thicker stem.
It’s best to gather the pods while they are green, tender and at an immature stage. The okra plant is an annual, requiring warm, humid climates preferably where temperatures go above 85 degrees F, and is easily injured by frost as reported by the U.S. Department of Agriculture (USDA). (1) The fruit is a long pod, generally ribbed and spineless in cultivated varieties; however, pods vary in length, color and smoothness depending on the variety and grow best in well-drained and manure-rich soil.
Okra is packed with valuable nutrients. It’s a high-fiber food, for starters: Nearly half of its nutrition is a soluble fiber in the form of gums and pectins. Nearly 10 percent of the recommended levels of vitamin B6 and folic acid are also present in a half cup of cooked okra.
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