Okra 'Perkins Long Pod'

This beautiful, old variety can grow quite large, up to 150-175 cm high, so support is highly recommended. The harvest of very long (20 cm) fruits, which still remain tender, is quite abundant! You can, of course, always harvest them smaller...
This variety is also called 'Perkins' Mammoth Long Pod' and was introduced to the market in 1899 by Mr. M. B. Perkins from New Jersey after years of careful selection.

Okra is a versatile and ornamental, yellow or white-flowered 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 cooked and incorporated into bread or 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 known as: Perkins Mammoth Long Pod
English: Okra, Lady's Finger