Okra
Okra, scientifically known as Abelmoschus esculentus, is a green flowering plant cultivated primarily for its edible pods, which are often found in Southern cooking and various global cuisines. This vegetable is related to plants like hibiscus and cotton and is known by several names, including okro and gumbo, the latter also referring to a dish that features okra. With origins likely in Ethiopia and Sudan, okra's journey led it through Northern Africa, India, and eventually to the Americas, particularly the Southern United States, where it became popular among African American cooks.
The plant grows to heights of over six feet and produces long, finger-shaped pods that must be harvested promptly to avoid toughness. Notably, it releases a mucilaginous substance when cut, making it ideal for thickening soups and stews. Nutritionally, okra is low in calories but high in fiber, vitamins, and minerals, and is believed to offer various health benefits, including potential support for diabetes and cholesterol management. While it is enjoyed in many dishes, the texture of okra can be polarizing, leading to mixed opinions about its culinary appeal. Overall, okra remains a significant crop appreciated in various cultural contexts for its versatility and nutritional value.
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Okra
Okra is a green flowering plant usually cultivated for its edible pods or seeds. Its botanical name is Abelmoschus esculentus or Hibiscus esculentus, both of which are considered synonyms for the same plant. It is related to the hibiscus flower, cotton, and the hollyhock. It is sometimes known as okro, orcho, or gumbo, though that latter term more frequently refers to a soup-like dish that contains okra pods. It is an important crop and vegetable in a number of areas of the world, including Africa and the Southern United States. While it is available in many other areas, it is not always a popular vegetable. This is thought to be attributable to its somewhat slimy texture when cooked and the fact that okra picked outside of a very short window in its growing life is often tough and tasteless.
Background
The word okra is thought to be the Anglicization of an African word, nkru or nkran, which is the name of a West African town. It is thought the alternate name gumbo comes from a Portuguese variation, quingombo, of quillobo, which is the African name for the vegetable. Other alternate names are simply spelling variations for okra.
Botanists are unsure where okra was first cultivated. It is thought to have originated in the area of Ethiopia and Sudan, and somehow was transferred from these areas to Northern Africa. From there, it most likely was transported to India, the Mediterranean, and the Middle East. The fact that twelfth and thirteenth century Egyptians used an Arabic word for okra leads experts to believe that the vegetable travelled into the Arabian areas first before being transported back to the African continent and finding its way to Egypt. The earliest written description of okra comes from a Spaniard who visited Egypt in 1216 and described the vegetable and the Egyptian way of cooking it.
Okra was known in South America in the 1650s. Researcher believe it was introduced to the American South by French colonists of Louisiana in the early eighteenth century. It may also have been carried to some areas of North America by Africans sold into slavery. While it was rarely mentioned in colonial America, okra is known to have been grown in Philadelphia and Virginia as early as the eighteenth century.
American growers of the nineteenth century believed the plant originated in the West Indies. Although it could be grown across the continent, it was most popular in the Southern states and a particular favorite of African American cooks, who developed a number of ways to cook okra to account for its gooey texture. By the end of the century, it had gained sufficient popularity to be grown in greenhouses and shipped to larger cities beyond the rural communities where it was first consumed.
Overview
The okra plant is tall, growing to 6 feet (2 m) or more in height, though dwarf varieties have been developed to make harvesting the pods easier. It is attractive enough to be grown as an ornamental plant. The plant's heart-shaped leaves are edible, however, it is most commonly grown for its long, thin, finger-shaped pods. Though green pods are more common, some varieties produce red pods. These pods give the plant another nickname: the ladyfinger. Fresh okra seeds germinate easily in warmer weather and are planted in hills, or raised mounds of soil, at a distance of about 1 to 2 feet (1 to 0.6 m). They are subject to damage from aphids and cabbage worms and should be monitored for these pests and treated as necessary.
The pods mature in about fifty-two to fifty-six days and are covered with short hairs that can irritate unprotected skin. The green pods must be cut from the plant promptly once they reach just 2 to 3 inches (5 to 8 cm) in length. The red pods may be allowed to grow about twice that long. Pods left to grow longer than this become tough and less appealing to eat.
Some people find even young okra unappealing. Once cut, the pods release a gooey substance that resembles raw egg whites in texture, an attribute that many find unappetizing. However, this mucilaginous substance makes okra a good match with soups and stews, where it helps to thicken the liquid. In contemporary North America, much of the okra crop goes into the production of commercial soups. In Southern communities, okra is commonly coated in cornmeal and fried. It is also dried for use in recipes as a thickening agent in much the same way as the fresh pods.
In some areas of the world, okra is primarily grown for its seeds. These are sometimes ground and used as a substitute for coffee. The seeds can also be pressed for their oil, a use especially common in areas of the world where other edible oils are scarce.
Okra is believed to provide many health benefits. It is low calorie—usually thirty calories or less per pod—and high in fiber, which makes it filling and diet-friendly. Okra also contains calcium, folic acid, vitamins B and C, and potassium.
Some studies have indicated that the seeds have components that can help lower stress, which is a factor in many chronic diseases. It is thought to have particular promise in treating diabetes and high cholesterol.
As a result of this twenty-first century research indicating the potential health benefits of okra, people are seeking new ways to use it to help control certain diseases and assist with their treatment. Some people use okra peel or water in which okra has been soaked overnight for medicinal purposes. Ingesting powdered okra seeds for the potential health benefit has grown in popularity to the point where they are available commercially in many health food stores. Not all of these possible uses have been confirmed through appropriate clinical trials, however, and experts recommend that anyone considering consuming larger than normal amounts of okra, its peel, or seeds consult a physician first.
Bibliography
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