In some regions, okra is known as “lady’s fingers,” “bindi,” or “gumbo.”

Buying Tips

Look for younger okra that is no longer than 3-4 inches. Larger, mature pods are extremely tough. Younger pods will also contain less gel. Skin should be medium to bright green with no black spotting.

For year-round use, purchase okra canned or frozen.

Storage Tips

Refrigerate in an open plastic or paper bag for 2-3 days. It has a short shelf life, regardless of freshness.

Okra freezes well, but blanching (2-4 minutes in small quantities) is recommended or the pods may become tough and discolored. For later frying, skip the blanching. Slice and coat in cornmeal.

Usage Tips

• The gel in okra is virtually unavoidable. Searing or steaming the pods before slicing may help.

• When cooked in metal pots, okra can turn gray or even black. It is not a harmful change, but not very appetizing. Use porcelain or heatproof glass.

• Okra pairs especially well with tomatoes and eggplant.

• When cooking whole, remove the stem, but do not cut into the seedbed. As it cooks, the pod will become soft and tender.

• Cornmeal is the preferred coating for frying, although flour works well.

• One pound will yield about two cups of sliced okra.

• When using canned or frozen okra, let thaw or dry on paper towels to remove excess moisture.