Okra 'Jade'

This green okra can be harvested relatively early, yet still provides a good yield. The fruits are slightly darker green than the standard 'Clemson Spineless' variety and remain tender up to a length of about 15 cm. The plants do not branch out excessively and grow to about 120 cm high.

Okra is a versatile and elegant, yellow or white-flowering summer vegetable with many edible parts! The main and best-known part are the pod-shaped fruits. These are best harvested very young and are fried, boiled (thickens sauces and soups), or pickled. Their wonderfully soft texture is much loved in Mediterranean and Asian cuisine. The seeds can be ground or boiled and incorporated into bread or Tofu and Tempeh. Roasted seeds make one of the best coffee substitutes! The leaves, flower buds, and flowers are edible in stir-fries or soups. The leaves can also be dried for later use in soup. Finally, the roots are also edible for making vegetable broth, for example; remove the roots after simmering, as they are tough. Very popular in Central and South America (Surinamese cuisine, for example).

Names:
Latin: Abelmoschus esculentus, or Hibiscus esculentus
Dutch: Okra
Also known as: Lady's finger
English: Okra, Lady's Finger