Grown in subtropical climates, okra is rich in dietary fiber and vitamins C and K. Mostly famous for its pod, which can be slimy when cooked, its leaves are also edible and its seeds can be used to derive oil.
How to Harvest: Harvest promptly by clipping pods at 3-4″ long to keep plants productive. Oversized pods become tough.
How to Prepare: We like these most when they’re smothered. Sauté onions garlic and tomatoes (this helps cut the slimy texture), add in sliced okra (about 1/4” thick), add some water and cover partially. Cook on low-medium for about 40 minutes or until the okra because very soft. This mixture can be mixed with ground beef and served over rice or it can be put as is in a seafood gumbo.