Picture courtesy Rachel VieiraOkra belongs to the mallow family along with cotton, hollyhock and hibiscus. It is thought that Okra originated in the Ethiopian Highlands. The Egyptians and Moors of the 12th and 13th centuries used the Arab word for this plant, suggesting that it had come from the east. One of the earliest accounts of Okra is by a Spanish Moor who visited Egypt in 1216, and described the plant under cultivation by the locals. From Arabia, the plant spread around the shores of the Mediterranean Sea. It was documented in India and was introduced to the Americas by ships plying the slave trade. By 1658 it was recorded in Brazil and in the 1800's it became a popular crop throughout the southern United States.

Okra is grown throughout the temperate regions of the world and is a very popular vegetable in subtropical Asia and Eastern Africa. The immature seed pod of the okra plant is harvested and used in Cajun dishes, gumbos, soups and Jambalaya. It can also be cooked by itself as a vegetable. Okra leaves may be cooked in a similar manner as the greens of beets or dandelions. The leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a non-caffeinated substitute for coffee.

Okra grows vigorously in warm climates and a single plant can produce up to a 100 pods. Pods can be harvested within 50 to 60 days after transplanting, when the pods are young and tender and about 8cm long. Do not leave them on the plant for too long as they get hard and stringy quickly. Pick the pods regularly, as frequent harvesting encourages the plant to produce more flowers and pods.

Okra Flower. Picture courtesy James BakerOkra is a tall growing, warm season annual crop that loves full sun and grows quickly to about 2 meters tall. It produces large, attractive, hibiscus like yellow flowers in summer. Pod production diminishes in cool weather. Sow seeds when all danger of frost is over, in rows about 40cm apart. Thin the seedlings out until they are spaced about 30cm apart. Okra grows best in good, well-drained soil but will tolerant poor soils and heavy clay. It is drought hardy but responds best to regular watering. Feed your plants monthly with a balanced organic fertilizer.

Okra is high in vitamins K and C and contains vitamin A and B6, calcium, iron, magnesium, phosphorus, potassium and sodium. It is low in carbohydrates, and contains no saturated fat or cholesterol, making it a healthy addition to any diet.

Watch out for aphids and other sucking insects.