Okra - Revision history

Murali.lalitha at 14:55, 27 June 2010

2010-06-27T14:55:27Z

← Older revision		Revision as of 14:55, 27 June 2010
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	\|genus=Abelmoschus		\|genus=Abelmoschus
	\|species=esculentus		\|species=esculentus
	\|common_name=Okra		\|common_name=Gumbo, Lady's finger, Okra
			\|name_ref=Flora - A Gardener's Encyclopedia
	\|habit=herbaceous		\|habit=herbaceous
	\|Min ht metric=cm		\|habit_ref=Flora - A Gardener's Encyclopedia
			\|Min ht box=30
			\|Min ht metric=in
			\|Max ht box=48
			\|Max ht metric=in
			\|height_ref=Flora - A Gardener's Encyclopedia
			\|Min wd box=18
			\|Min wd metric=in
			\|Max wd box=24
			\|Max wd metric=in
			\|width_ref=Flora - A Gardener's Encyclopedia
	\|origin=Ethiopia		\|origin=Ethiopia
	\|lifespan=~~perennial~~		\|lifespan=annual
	\|features=edible		\|life_ref=Flora - A Gardener's Encyclopedia
	\|flower_season=mid summer, late summer, ~~early fall~~		\|exposure=sun
			\|sun_ref=Flora - A Gardener's Encyclopedia
			\|features=flowers, edible
			\|flower_season=early summer, mid summer, late summer
			\|flower_ref=Flora - A Gardener's Encyclopedia
			\|flowers=orange, yellow, white
	\|Temp Metric=°F		\|Temp Metric=°F
			\|min_zone=7
			\|usda_ref=Flora - A Gardener's Encyclopedia
			\|max_zone=9
	\|image=Abelmoschus esculentus.jpg		\|image=Abelmoschus esculentus.jpg
	\|image_width=240		\|image_width=240

WikiWorks at 20:05, 19 May 2010

2010-05-19T20:05:01Z

← Older revision		Revision as of 20:05, 19 May 2010
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	==Gallery==		==Gallery==
	~~{{photo-sources}}~~<~~!-- remove this line if there are already 3 or more photos in the~~ gallery -->		<gallery perrow=5>
			File:Abelmoschus esculentus.jpg
	~~<gallery>~~		File:Starr 080607-7273 Abelmoschus esculentus.jpg
	~~Image~~:~~Upload~~.~~png\| photo 1~~		File:Abelmoschus esculentus FruitandFlower.jpg
	~~Image~~:~~Upload~~.~~png\| photo 2~~
	~~Image~~:~~Upload~~.~~png\| photo 3~~
	</gallery>		</gallery>

WikiWorks at 20:14, 22 February 2010

2010-02-22T20:14:14Z

@@ Line 15: / Line 15: @@
 |image_caption=Okra leaves, flower buds and young fruit
 }}
 '''Okra''', or '''lady's finger''', is a [[flowering plant]] with small green pods in the mallow family [[Malvaceae]], originating somewhere near present-day [[Ethiopia]]. The word okra is of [[West African]] origin and is cognate with "ókùrù" in [[Igbo language|Igbo]].
 It is an [[annual plant|annual]] or [[perennial plant|perennial]] [[herbaceous]] plant, growing to 2 m tall, straight up with very little [[phototropism]]. The [[leaf|leaves]] are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The [[flower]]s are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The [[fruit]] is a capsule, 5–20 cm long, containing numerous [[seed]]s.
 ==Cultivation==
@@ Line 67: / Line 56: @@
 Image:Upload.png| photo 3
 </gallery>
 ==References==

Murali.lalitha at 17:40, 20 February 2010

2010-02-20T17:40:28Z

← Older revision		Revision as of 17:40, 20 February 2010
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	\|image_caption=Okra leaves, flower buds and young fruit		\|image_caption=Okra leaves, flower buds and young fruit
	}}		}}
			{{Inc\|
			Okra, or Gumbo (Hibiscus esculentus) is a half- hardy plant introduced into United States and West Indies from Africa, and cultivated for its fruit pods, which are used in soups, stews, catsups, and the like (Fig. 2569). In soups and catsup, it gives body to the dish; stewed, it is mucilaginous, and while at first not agreeable to many persons, a taste for it is easily acquired. It is also dried and canned for winter use. When ripe, the black or brown white-eyed globular seeds are sometimes roasted and used as a coffee substitute.

			Okra should be sown in a dry warm soil, of medium fertility and texture, after danger of frost has passed. It is important to select the correct type of land for growing okra. It should be a well-drained sandy loam, or if clay only is available it should be a loamy clay, and a soil that is not likely to become water-logged during the rainy weather. The soil should be prepared deeply and thoroughly, the deeper the better, if the soil is good. The rows should be made 3 to 5 feet apart, according to variety, and seeds dropped about 2 inches apart in the row; cover 1 or 2 inches deep.
			After plants are 6 inches high, thin to 1 foot apart for dwarf varieties and to about 3 feet for the largest varieties. After the plants have been cut out to a proper stand in the row. frequent cultivation should be given. This is best performed with implements that cut rather deeply. The okra plants do not throw out many lateral roots in the early stages of growth if planted on the proper kind of soil. The seedlings transplant with considerable difficulty, so they need to be started in flower-pots if an extra-early crop is desired. The pods must be gathered before the fiber develops in them: the size will vary with the variety, but if it is too "stringy" to cut with a dull case-knife it is too old. Keep all old pods cut off. The dwarf varieties are in greater favor in the South because of their habit of bearing early. A plant, constantly cropped, remains in bearing condition until frost kills it, but allowed to retain pods it suspends growth until the seeds have matured, when a second growth may take place. Okra will grow for years if not killed by frost or other adverse conditions, i. e., it makes an indeterminate growth like cotton, malva, hibiscus, and the like. For shipping, cut the stems (peduncles) an inch or so long so as to prevent wilting in transit. Pack firmly in vegetable crates. The demand for this vegetable is increasing, especially in New York City. Seed is easily grown and saved. The plant is subject to several diseases to such an extent that it is impracticable to raise a crop on certain pieces of land. Rotation is the best remedy.
			}}

	'''Okra''', or '''lady's finger''', is a [[flowering plant]] with small green pods in the mallow family [[Malvaceae]], originating somewhere near present-day [[Ethiopia]]. The word okra is of [[West African]] origin and is cognate with "ókùrù" in [[Igbo language\|Igbo]].		'''Okra''', or '''lady's finger''', is a [[flowering plant]] with small green pods in the mallow family [[Malvaceae]], originating somewhere near present-day [[Ethiopia]]. The word okra is of [[West African]] origin and is cognate with "ókùrù" in [[Igbo language\|Igbo]].

WikiWorks at 17:56, 24 November 2009

2009-11-24T17:56:56Z

← Older revision		Revision as of 17:56, 24 November 2009
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	It is an [[annual plant\|annual]] or [[perennial plant\|perennial]] [[herbaceous]] plant, growing to 2 m tall, straight up with very little [[phototropism]]. The [[leaf\|leaves]] are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The [[flower]]s are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The [[fruit]] is a capsule, 5–20 cm long, containing numerous [[seed]]s.		It is an [[annual plant\|annual]] or [[perennial plant\|perennial]] [[herbaceous]] plant, growing to 2 m tall, straight up with very little [[phototropism]]. The [[leaf\|leaves]] are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The [[flower]]s are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The [[fruit]] is a capsule, 5–20 cm long, containing numerous [[seed]]s.

			{{Inc\|
			Hibiscus esculentus, Linn. (Abelmischus esculentus, Moench). Okra. Gumbo. Annual: mostly strict, 2-6 ft. or more, the sts. terete and more or less hispid: lvs. cordate in outline, 3-5-lobed or divided, the lobes ovate-pointed and coarsely toothed or notched: bracteoles very narrow, about 1 in. long: fls. solitary and axillary, on inch-long peduncles, yellow, with a red center: fr. a long ribbed pod (5-12 in. long), used in cookery. Trop. Asia.—For cult., see Okra. A large- fld. form (var. speciosus, cf. H. manihot) in Gt. 43, p. 623.
			}}

	==Cultivation==		==Cultivation==

WikiWorks at 19:44, 23 October 2009

2009-10-23T19:44:32Z

Show changes

WikiWorks: Abelmoschus esculentus moved to Okra over redirect: accepted, unique, common name

2009-02-25T17:47:48Z

Abelmoschus esculentus moved to Okra over redirect: accepted, unique, common name

← Older revision	Revision as of 17:47, 25 February 2009
(No difference)

WikiWorks at 15:56, 30 March 2007

2007-03-30T15:56:48Z

New page

{{Taxobox
| color = lightgreen
| name = Okra
| image = Abelmoschus esculentus.jpg
| image_width = 250px
| image_caption = Okra leaves, flower buds and young fruit
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Malvales]]
| familia = [[Malvaceae]]
| genus = ''[[Abelmoschus]]''
| species = '''''esculentus'''''
| binomial = ''Abelmoschus esculentus''
| binomial_authority = ([[Carolus Linnaeus|L.]]) [[Conrad Moench|Moench]]
}}
'''Okra''', or '''lady's finger''', is a [[flowering plant]] with small green pods in the mallow family [[Malvaceae]], originating somewhere near present-day [[Ethiopia]]. It was formerly considered a species of ''[[Hibiscus]]'', but is now classified in the genus ''[[Abelmoschus]]''. The word okra is of [[West African]] origin and is cognate with "ókùrù" in [[Igbo language|Igbo]], a language spoken in what is now known as [[Nigeria]].

It is an [[annual plant|annual]] or [[perennial plant|perennial]] [[herbaceous]] plant, growing to 2 m tall, straight up with very little [[phototropism]]. The [[leaf|leaves]] are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The [[flower]]s are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The [[fruit]] is a capsule, 5–20 cm long, containing numerous [[seed]]s.

==Cultivation and uses==
[[Image:Bucket of raw okra pods.jpg|thumb|left|Raw okra pods]]
Okra is grown throughout the tropical and warm temperate regions of the world for its fibrous pods full of round, white seeds, which, when picked young, are eaten as a [[vegetable]]. It was brought to the [[United States]] via the [[African slave trade]] route, and can be grown in the southern states as an annual crop. In [[Egypt]], [[Lebanon]], [[Israel]], [[Jordan]], [[Iraq]], [[Greece]], [[Turkey]] and other parts of the eastern [[Mediterranean]], okra is widely used in a thick stew made with vegetables and meat. It is known as بامية ''bamiyah'' in [[Arabic language|Arabic]], باميه ''bamiyeh'' in [[Persian language|Persian]], ''bamya'' in [[Turkish language|Turkish]], and μπάμια ''bamia'' in [[Greek language|Greek]]. It is used in [[Indian cuisine|Indian cooking]] where it is either sauteed or added to gravy based preparations. Okra, called ''vendaikaai'' in [[Tamil language|Tamil]] is very popular in South India. It is also known as 'bendi' in [[Malay language|Malaysia]] and known as भिण्डी ''bhindi'' in [[Hindi]]. It is also one of popular vegetables in late 20th century [[Japanese cuisine]], in which it is often chopped up and served with [[soy sauce]] and ''[[katsuobushi]]'', or served as [[tempura]].

[[Image:Okra_Growing.jpg|thumb|Okra growing in a home garden]]
Okra seeds are normally soaked overnight before planting and then planted 1-2 cm deep when the ground is warm; they will tolerate poor [[soil]]s with heavy [[clay]] and intermittent moisture. [[Germination]] ranges from six days (soaked seeds) to three weeks (watered seeds followed by a cool spell). Seedlings require good watering. Okra is among the most heat- and drought-tolerant vegetables in the world; once established, it can survive severe drought conditions. Tough frosts can kill the pods, so the plants should be protected in colder climates.

Okra is normally eaten young as it gets very woody when mature. Okra is often steamed until tender, either whole or sliced about 1 cm thick or simply [[stir-fried]]. Okra is a key thickening agent in Charleston [[gumbo]]; when cooked, it has the same [[mucilage|mucilaginous]] properties as [[nopal]]es (the pads of the [[Opuntia|prickly pear cactus]]). Breaded, deep fried okra is quite popular in the Southern United States, especially in restaurants. Okra can also be pickled.

Okra has long been known to possess [[diuretic]] properties.<ref>Felter, Harvey Wickes & Lloyd, John Uri. [http://www.henriettesherbal.com/eclectic/kings/hibiscus.html "Hibiscus Esculentus.—Okra."], ''King's American Dispensatory'', 1898, retrieved Marc
h 23, 2007.</ref><ref>[http://www.pfaf.org/database/plants.php?Abelmoschus+esculentus "Abelmoschus esculentus - (L.)Moench."], ''Plants for a Future'', June 2004, retrieved March 23, 2007.</ref>

Okra leaves are tender and mild to eat. They make a nice addition to salad, and when cooked, give a slight okra flavor.

A pickled Okra pod may be used to replace the olive in a [[Martini (cocktail)|Martini]] to create an "Okratini".

==Nutrients==
:''Per 100 grams of Okra (raw or ''hilaw'')''

===Proximates===
*[[Calories]] (33 kcal.)
*[[Protein]] (2.0 g)
*[[Carbohydrate]] (7.6 g)
*Total [[fat]] (0.1 g)
*[[Fiber]] (3.2 g)

===Vitamins and minerals===
*[[Vitamin C]] (21 mg)
*[[Folate]] (87.8 mcg)
*[[Vitamin A]] (660 IU)
*[[Magnesium]] (57 mg)
*[[Calcium]] (75 mg)

==See also==
Some other food plants have been given common names alluding to their similarities to okra:
*[[Molokhiya]], also called "bush okra"
*[[Luffa]], also called "Chinese okra"

==Notes==
<references/>

==External links and references==
{{Cookbook|Okra}}
*[http://www.itis.usda.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21770 ITIS 21770]
*[http://portal.unesco.org/en/ev.php-URL_ID=23877&URL_DO=DO_TOPIC&URL_SECTION=201.html origins]
*[http://ifood.tv/recipe/bhindi_bhujia Okra recipe]

[[Category:Malvaceae]]
[[Category:Tropical agriculture]]
[[Category:Vegetable-like fruits]]