🌿 Green okra, also known as lady’s finger in many parts of the world, is a vibrant, nutrient-rich vegetable that’s popular in tropical and subtropical cuisines. Here’s a quick rundown of what makes it special:
🧬 Botanical Basics
- Scientific name: Abelmoschus esculentus
- Family: Malvaceae (same as hibiscus and cotton)
- Origin: Believed to be native to East Africa
🍽️ Culinary Uses
- Commonly used in curries, stir-fries, gumbo, and pickles
- Known for its mucilaginous texture (that gooey quality), which can thicken soups and stews
- Can be grilled, sautéed, fried, or even eaten raw in salads
🌱 Growing Green Okra
- Thrives in warm climates with full sun
- Grows best in well-drained, loamy soil with a pH of 6.0–6.5
- Harvested when pods are 2–4 inches long—any longer and they get tough
💪 Health Benefits
- Rich in vitamin C, vitamin K, magnesium, and fiber
- May help with blood sugar control, heart health, and digestion
- Low in calories and fat—great for weight-conscious diets




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