Okra

Okra is in the mallow family, which includes hibiscus! The flowers are gorgeous, white, hibiscus-like flowers but the part we eat is the seedpod/fruit. Okra is native to tropical and subtropical regions, and is a common ingredient in southern and equatorial cuisines.

Okra is known for its sliminess and its ability to thicken soups, and it is an essential ingredient in gumbo. The pods should be picked tender (before they get woody) and can even be eaten raw!

Okra pods can be cooked in soups, stir-fried, chopped into salads, pickled, fried, or stuffed with cheese and spices.

Storage Tips:

• Don’t wash okra until you’re ready to use it

• Store in the crisper drawer in a plastic bag for up to 1 week

• To freeze okra for winter soups, blanch in boiling water for no more than 1 minute