Okra – a staple of the South

Okra is one of those things that people love – or not. Granted, with it’s somewhat mucilaginous (okay, some same slimy) texture, it can taste a little odd. BUT coated in cornmeal and fried, or dropped into tiny pancakes like a fritter or in a big pot of gumbo, okra can be absolutely delicious. And, people have thought so for a long time.

Okra originally came from Africa, probably around Ethiopia where it has been cultivated since 2000 BC. It most likely came to Brazil and the Caribbean on ships during the 17th century and then later made its way to Charleston where it was put into soups and stews with other vegetables and a little meat. This was eventually called “gumbo.” The Bantu word for okra is ochingombo and even today okra is known in French speaking countries as gombo. In India it’s known as “Lady Fingers.” It was also used, both in its country of origin and elsewhere, as a thickening agent.

Even if you don’t want to eat it, okra is a lovely plant to grow in the garden, especially the new cultivar ‘Red Burgundy’ which has wine red stems and pods. The pale yellow blossom looks very much like the flowers of hibiscus or cotton, both of whom are closely related.

This is one plant that loves hot weather. Ask okra “is it hot enough for you?” and the likely answer will be NO! Like a kid who won’t jump into the lake until the water warms, okra refuses to grow until it is HOT. I planted mine in late April and it remained about 4 inches tall for months, in spite of fertilizer, extra water, wheedling and threats from me. But once summer arrived, it shot up and filled out and I will pick the first pods in a few days and fry it up for my family, all of whom are southern and most of whom love okra. You don’t have to be southern, of course, to love okra. But it helps.

Happy gardening.

Laura