Okra 'Emerald Green Velvet'

A beloved variety in the US, known since 1950, renowned for its large harvest and the fruits remaining tender for a long time. The plants grow 1-1.5 m high and, after beautiful yellow blooms, bear a good harvest of light green, quite long fruits: 18-22 cm. You harvest the fruits at any stage, but okra fruits become tough when overripe.

Okra is a versatile and elegant, yellow or white-flowering summer vegetable with many edible parts! The most important and well-known part are the pod-shaped fruits. These are best when harvested very young and are fried, boiled (thickens sauces and soups), or pickled. The wonderfully soft texture is very popular in Mediterranean and Asian cuisine. The seeds can be ground or boiled and incorporated into bread, Tofu, and Tempeh. Roasted seeds are 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; 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 also Hibiscus esculentus
Dutch: Okra
Also: Lady's finger
English: Okra, Lady's Finger