General Description/History

• A green ridged pod
• 5-10cm long
• Pointed at one end
• Related to the flowering Hibiscus

Select smooth firm pods with brilliant emerald green colour no more than 10cm long.

Wash and trim stalk end. Leave whole or use sliced. It can be boiled, steamed, microwaved or used in soups, casseroles or salads.

Okra is widely cultivated throughout the tropics and can be grown during summer in South East Queensland. Okra can be grown in a wide range of soils provided there is good drainage. Seeds are sown directly in the field, pods are ready for harvesting within 10 weeks of planting.

A native of Africa, this plant accompanied the slave trade to its destinations. The edible pods are harvested when young and small in size. Over large pods become tough and stringy. When simmered in stews, okra lends a mucilaginous quality to the dish. If they are briefly cooked in soups and curries, they retain their crisp texture. They are also good fried in batter as in tempura.

Nutritional Value

An excellent source of vitamin C and folic acid, a good source of dietary fibre with some iron, calcium, magnesium, thiamine, riboflavin and niacin. 85kJ/100g.

Storage/Handling

7°C and 90 – 98% relative humidity.

Consumer Storage: Store in an airtight plastic bag in the refrigerator crisper.

Season: Summer,Autumn,Winter,Spring

Botanical Name: Abelmoschus esculentus or Hibiscus esculentus (Malvaceae)

Alternative Names: bendi, huang qiu kui or yong kok dau, lady’s fingers, krachiap

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: 

QLD – South East, Tropical North
VIC – Sunraysia
SA – Adelaide Plains, Riverland
WA – Perth Metropolitan Outer Areas
NT – Darwin