Okra known in many English-speaking countries as lady's fingers or gumbo, comes from a large vegetable plant thought to be of African origin, and it was brought to the United States three centuries ago by African slaves.Grown in tropical and warm temperate climates, it is in the same plant family as hibiscus and cotton.
Okra is usually available fresh year-round in the South, and from May to October in many other areas. You can also find okra frozen, pickled, and canned, and in some regions you might find frozen breaded okra for deep frying. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. Okra may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes. Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days.
Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants and is also often eaten as part of a weight loss diet since it is both fat-free and cholesterol-free. Okra is also a good source of calcium and potassium.
Do you like okra? If so how do you like it prepared?