Okra or vegetable marshmallow (Abelmoschus esculentus) is a flowering plant in the mallow family native to East Africa. It is also referred to as gumbo, bamya, and lady's fingers, depending on the location. The plant produces pale yellow petals with a purple interior and develops into hexagonal pods. These pods are typically harvested shortly after flowering while they are still unripe. They range from light to dark green and have a fuzzy exterior resembling that of a peach. Botanically, okra is considered a fruit, and it has a white flesh with small seeds that are safe to eat.

Origin and Cultivation of Okra

Okra is one of the oldest vegetables in the world and originally comes from Ethiopia. The Egyptians started growing okra over 3,000 years ago and highly valued its healing properties, which are still recognized today. Nowadays, okra is grown in all tropical regions across the globe, with large cultivation areas found mainly in Africa and Asia. Successful cultivation requires a warm climate, similar to that needed for growing grapes. This heat-loving vegetable is just as demanding to grow as eggplants, and in Germany, it is primarily grown in greenhouses.

Taste and Use

Okra has a unique fragrance similar to green beans and gooseberries. Its mildly sour and slightly spicy taste is common in Asian, African, Turkish, and Greek cuisine. Okra pairs well with spicy sauces, curries, hearty stews, and meat dishes.

Okra with plenty of important nutrients

Okra is low in calories, with only 19 kcal per 100 g. It is considered a superfood because it is rich in vital nutrients such as high fiber, vitamin C, and folic acid. Additionally, okra is also a good source of calcium and potassium.