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All About Okra

Guide to Buying, Storing, and Cooking Okra


Garlic Okra

Simple Okra

Photo © Molly Watson

Okra is common in Southern cooking (as well as in Indian, Middle Eastern, and many African cuisines), but it is less well known in the other parts of the U.S. If cooked quickly, okra is crunchy; whereas long, slow cooking turns the pods meltingly tender. Okra can get famously slimy, of course, and some dishes — like gumbo — harness this quality and make the most of its thickening properties.

Okra Season

In most of the U.S., okra is at its best from July through September. Okra likes hot climates and thrives in hot, humid weather.

How to Buy Okra

Look for smooth, unblemished pods. Green okra should be bright green with a bit of fresh, even dewy fuzz on its surface. The stem end and the area around it brown quickly, so a tiny bit of browning there isn't the end of the world, but the brighter and greener the ends are, the fresher those okra pods are. Avoid pods with significant brown spots, dry looking ends, or any shriveled bits.

Most okra is harvested when the pods are between 1 and 4 inches long. Pods longer than 4 inches tend to get into the tough category, which can be fine for stewing and gumbos but not ideal for quicker cooking.

How to Store Okra

Okra is best fresh. Very fresh. Eat okra within a few days of buying it. Store okra loosely wrapped in a plastic bag in the fridge.

Okra's Slime Factor

Okra contains a clear, somewhat thick liquid that is how it stores water in the hot climates where it thrives. When you slice or chop okra some of that liquid (or, let's be frank, slime) will release, getting on your knife and cutting surface. It cleans off easily with soap and water (which I'm going to assume was how you were planning on cleaning up after cooking anyway!).

How to Cook Okra

Cooking can either tame or highlight its slime potential:

To control the slime: Leaving okra whole and quick cooking – sautéeing, grilling, frying – brings out the crunchy, rather than the slimy, side of okra. Cooking okra with plenty of acid – vinegar, citrus juice, tomatoes – is another way to keep its slimy nature in check. Try one of these 5 Easy Slime-Free Okra Recipes.

To use the slime: Many great okra dishes use okra's slimy side to their advantage to thicken and add body. Gumbo, in which sliced okra is stewed with smoked meat, other vegetables, and seafood, is the most obvious example as okra gives the famous soup its characteristic hearty and satisfying body, as in this Chicken and Okra Gumbo.

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