In Season: July to September
Okra is a member of the mallow family (other members include cotton, cocoa and hibiscus). It is eaten worldwide and is especially prevent in Asian and African countries. Okra is best either sliced into 1 inch pieces and sautéed on high heat or sliced thinly and slow cooked (i.e. in stew or gumbo). Any other way, the pods emit a sticky white substance that some people dislike. Good flavour pairings include ginger, garlic, tamari, tomatoes, citrus, curry and chilies.
Store okra in a plastic bag in the vegetable bin of your refrigerator for up to a week.
Okra is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Riboflavin, Niacin, Iron, Zinc and Copper, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium and Manganese.