325,636
edits
LOG IN. UPLOAD PICTURES.
The Philippines has Zambo Mart to help propagate the Chavacano Language.
Difference between revisions of "Okra"
Jump to navigation
Jump to search
→ → Go back HOME to Zamboanga: the Portal to the Philippines.
→News About Okra
| Line 14: | Line 14: | ||
:By Kathy Kinsey (UF/ Leon County Extension) | :By Kathy Kinsey (UF/ Leon County Extension) | ||
Got a suit of armor stashed away? Well, it would be perfect for harvesting this vegetable, and though it has one intolerable condition, it is one healthy plant and one that should be enjoyed by all. | |||
Okra (Abelmoschus esculentus Moench) is probably known best for its use in gumbo, but there are other reasons to eat this vegetable. For one, it is nutritious! Okra belongs to the Mallow family, as does cotton and the hibiscus. Also known as “lady fingers,” it is not only the green pod that can be enjoyed – the new leaves can also be cooked or added to that favorite salad. And though it may have been first cultivated in tropical areas of the world, most gardeners can grow okra in their gardens. As long as I can remember, I have grown it, and if there is any excess, it either gets pickled or given to friends. I try not to freeze it, as I grow it every year, and I find that it is much better freshly picked. | |||
From Arabia, okra spread around the shores of the Mediterranean Sea and eastward. In 1658, okra was introduced to the Americas by ships plying the Atlantic slave trade. There is documentation of its use in Suriname in 1686, and by 1748 it was being grown as far north as Philadelphia. In 1781, Thomas Jefferson made a note that it was well established in the state of Virginia. Then by 1800, it was found throughout the United States, with the first mentioned cultivars in 1806. | |||
Botanically speaking, okra is a perennial flowering plant that belongs to the Malvaceae family. Though, in our part of Florida, it is an annual grown from seeds. It is grown best in full sun and in well-drained, rich soil (compost or manure enriched). Soaking the seeds overnight in water will get your plants up a lot quicker, but once they have been planted, make sure you give them plenty of water. Mole crickets may cut some of the tender plants down, so make sure you have extra seeds so you can replant. | |||
As it gets up and growing, don’t be too discouraged – okra plants look pitiful when they first start to grow, but give them time. The pale yellow flower that first appears will later turn into a green pod, and when you see this flower, you can tell it is related to the hibiscus quite easily. The pod needs to be harvested when it gets to the desired length, but don’t wait too long, as this pod will get tough and woody. Common problems for this plant are verticillium wilt, which causes yellowing and wilting of the leaves, powdery mildew, and nematodes. Deer like to eat the tender new leaves as well. | |||
Now down to eating it… okra is high in fiber, vitamin C, and is known for being high in antioxidants. It is also an excellent source for calcium and potassium. The pods have a good amount of vitamin A, which you need to maintain a healthy mucus membrane and skin. They are also rich in the B-complex like niacin, vitamin B-6, thiamin, pantothenic acid (vitamin B5), and vitamin K, which is a co-factor for blood clotting enzymes and strengthening your bones. The pods are also a good source of calcium, manganese, and magnesium – who needs a vitamin pill? They are a low-calorie vegetable, containing no saturated fats or cholesterol, and are often recommended by nutritionists in cholesterol controlling and weight-reduction programs. | |||
The younger leaves can be cooked like dandelion leaves, or they can be eaten raw, as in a salad. The seeds can be roasted and ground into a form that can be used to make a caffeine-free coffee substitute. The pods can be sliced, then roasted, and you can briefly cook the entire pod to avoid the slime factor, cut it up, batter and fry it, sauté it, or pickle it. The bottom line is this: you can enjoy it. And the best thing of all – it is good for you, slime and all! | |||
If you have a greenhouse, you can always start your plants from seed, and when they are ready, move them to the garden. Give them plenty of water, good enriched soil, and full sun. Before you know it, you can don that suit of armor, or you can simply wear long sleeves and gloves while harvesting. They say picking it in the cool of the morning helps though I am not too sure about this. The tiny spines on the stalks and leaves can cause itching and burning, but I have found that a scrubby sponge and some water will help relieve some of the itching. But the taste is worth the effort! | |||
So you might want to give that neighbor a call – you know the one who has tried to give you some fresh okra but to no avail, and maybe you just might give it a try. I know you will enjoy it! | |||
Happy gardening! | |||
---- | |||
'''This Is What Happens To Your Body When You Ingest Okra''' | |||
*Source:http://www.collective-evolution.com/2016/01/05/this-is-what-happens-to-your-body-when-you-ingest-okra/ | |||
:By Arjun Walia | |||
“Humans live on one-quarter of what they eat; on the other three-quarters lives their doctor.” – Egyptian pyramid inscription, 3800 B.C. | “Humans live on one-quarter of what they eat; on the other three-quarters lives their doctor.” – Egyptian pyramid inscription, 3800 B.C. | ||