Okra graces our garden each year, standing tall beneath the flood of summer sunshine. With roots in ancient Africa, this crop has been the center of comfort foods for centuries. Okra is part of the mallow family, and it’s a relative of hibiscus, rose of Sharon, hollyhocks, and cotton. Surprising, isn’t it? Yet once you see okra’s beautiful blooms, the relation starts to make sense. The flowers are creamy, open, and showy, with dark, velvety centers. After the bloom, the small and tender seedpod emerges. This is the treasure we call okra.
I’ll get it right out there: I’m a big fan of okra! I also understand that it’s one of those garden crops that gets folks on different sides of the fence. The obvious culprit is okra’s characteristic texture. Okra can be kind of slimy if it’s not prepared right, and that can be a turnoff. But there are many wonderful ways to cook with this garden superstar, and I’ll share some of my favorites with you.
Okra may be quite humbly known as a vegetable, but it’s also a superfood, growing right in the garden. It’s loaded with dietary fiber and
