Okra, also known as bamia, bindi, bhindi, lady's finger, and gumbo, is a member of the cotton (Mallow) family. It was originally grown in Northwest Africa then introduced into Brazil in the 1600's. It eventually came to North America with the advent of the slave trade. Okra is now commonly grown in many areas of the southern United States where it can mature during a hot growing season. It grows especially well in North Carolina where it is planted for both commercial and private use. Varieties of okra include the Emerald, Dark Green Long Pod, Burgundy and the Perkins Spineless.

Okra grows as an elongated, fuzzy, and ribbed pod that is approximately 2-7 inches in length. It is used as an ingredient in many recipes and is especially popular with cooks who add it to soups, stews, and gumbos. This is because okra produces a sticky juice that works as a natural thickening agent. Okra can also be boiled, steamed, baked, grilled, microwaved, and used in stir-fries. It has a flavor similar to an eggplant and is quick to cook; typically, it takes approximately 3-5 minutes to cook okra.

You can purchase okra in most supermarkets and in many specialty stores. Additionally, it is available either frozen or fresh. If you are purchasing fresh okra, make sure that you select pods that are between 3-4 inches in length. These are young pods. If you purchase pods larger than 4-inches, the okra pods are considered mature. While you can cook with mature okra, it is tougher than young okra and it not recommended for use in certain recipes. You should also make sure that any okra you purchase is dry, firm to the touch, and medium to dark green in color. Additionally, it should have a smooth coating of fuzz covering its surface and blemishes should not be present on its skin. Once you have purchased the okra, if it is fresh, you should either use it the same day that it was purchased or, store it in your home provided that it is not stored below 45ºF. Storing okra at extremely cold temperatures can cause the okra to decay rapidly.

Besides okra's ability to work as a natural thickening agent, it is a highly nutritious, edible plant. One serving of okra, which is approximately 10 pods or 106 grams, contains 30 calories and provides a good source of the vitamins C and A. Additionally, okra is high in folate. Its nutritional popularity has prompted some cultures to dry the okra pods in order to preserve them for use in future cooking projects.

Because okra was initially introduced into the United States in its southern region, okra is cooking staple among the Cajun and Creole peoples. Local dishes that use okra include gumbo, pickled okra, and smothered okra to name a few. Okra is a hearty plant that grows well in a hot climate. It is also not prone to any major plant diseases or insect infestations. Thus, it flourishes well in the southern United States where there is little frost.

Okra is an important plant that has found its way into contemporary culinary circles. It can be used not only as an additive to many dishes, but can standalone as a healthy and tasty dietary addition.