Fried okra

Abelmoschus esculentus, known in many English-speaking countries as ladies’ fingers fried okra ochro, is a flowering plant in the mallow family. It has edible green seed pods.

Latin for being fit for human consumption. Okra is an allopolyploid of uncertain parentage. However, proposed parents include Abelmoschus ficulneus, A. The geographical origin of okra is disputed, with supporters of Southeast Asian, South Asian, Ethiopian and West African origins. The plant was introduced to the Americas by ships plying the Atlantic slave trade by 1658, when its presence was recorded in Brazil. It was further documented in Suriname in 1686.

As a member of the Malvaceae, it is related to such species as cotton, cocoa, and hibiscus. The pollens are spherical and approximately 188 microns in diameter. Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. It is among the most heat- and drought-tolerant vegetable species in the world and will tolerate soils with heavy clay and intermittent moisture, but frost can damage the pods. As a tropical plant, it also requires a lot of sunlight, and it should also be cultivated in soil that has a pH between 5. 8 and 7, ideally on the acidic side. The most common disease afflicting the okra plant is verticillium wilt, often causing a yellowing and wilting of the leaves.

In the United States much of the supply is grown in Florida, especially around Dade in southern Florida. Okra is grown throughout the state to some degree, so okra is available ten months of the year. Percentages are roughly approximated using US recommendations for adults. Young okra leaves may be cooked similarly to the greens of beets, dandelions, or used in salads.