Okra 'Clemson Spineless'

The standard variety, from which many other varieties originated. The vigorous plants grow to about 1.5-2 m tall, and after the creamy-white flowering, fruits approximately 15 cm long develop. Picking them young yields the most tender results.

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, cooked (thickens sauces and soups), or pickled. Their wonderfully soft texture is very popular in Mediterranean and Asian cuisine. The seeds can be ground or cooked and incorporated into bread, 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 preparing, for example, a vegetable broth; after steeping, remove the roots 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: Clemson Spineless
English: Okra, Lady's Finger