General Description: Okra pods (Abelmoschus esculentus) are fuzzy and deeply ridged, 2 to 4 inches in length, commonly olive greenish in color, and contain crunchy round seeds and mucilaginous juices. Okra is the fruit of a plant native to tropical Africa and Asia related to hibiscus and mallow. It has been cultivated by Egyptians since the 12th century. From there it traveled to central Africa, the Mediterranean, and India. Okra was brought to the U.S. three centuries ago by African slaves. The word “gombo” used for okra came from West Africa and was in use in the U.S. by the late 1700s.

Okra blossoms, which resemble their cousin, hibiscus, are beautiful and edible. Red, white, and purple okra may be found in specialty markets.

Season: Okra is often available fresh year-round in the American South and from May to October in many other areas. Peak season is June through August.

Purchase: Okra is highly perishable, so make sure the okra is as fresh as possible. Look for young pods free of bruises, uniform in color, tender but not soft, and no more than 4 inches long. The younger the pod, the less glutinous it will be.

Avoid: Soft, shriveled, or very large okra will be tough and fibrous. Dried-out, stringy, or flabby okra may be ropy.

Storage: Refrigerate okra in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days.

Preparation: Note: Don’t use iron or copper pans to cook okra, because the chemical reaction will blacken the okra.

Rinse in cool water. Okra does not need to be peeled or trimmed prior to consumption.

Serving Suggestions: Dip whole small okra pods in flour, egg, and cornmeal, then deep-fry until golden brown and serve with lemon and hot sauce. Add diced okra to traditional gumbo, Brunswick stew, or rice pilaf. Substitute okra for zucchini in ratatouille. Add okra pods toward the end of braising lamb with Middle Eastern seasonings.

Flavor Affinities Chiles, corn, cornmeal, lemon, onion, rice, sweet peppers, tomato, vinegar.