Okra (Abelmoschus esculentus)

Family: Malvaceae | Edibility: Choice Edible (4/5)

A perennial, often cultivated as an annual in temperate climates.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Nuts/Seeds, Leaves, Roots/Tubers

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

rich in pectin and are also a fair source of iron and calcium. — Immature fruit - cooked on their own or added to soups etc.; They can be used fresh or dried.; Mucilaginous, they are commonly used as a thickening for soups, stews and sauces.; The fruits are rich in pectin and are also a fair source of iron and calcium.

Habitat & North American Range

Not known in a truly wild situation. (Zone 5)