Okra

Okra (US: /ˈoʊkrə/, UK: /ˈɒkrə/), Abelmoschus esculentus, known in some English-speaking countries as lady's fingers,[1][2] is a flowering plant in the mallow family native to East Africa.[3] Cultivated in tropical, subtropical, and warm temperate regions around the world for its edible green (red in some cultivars) seed pods, okra is used in the cuisines of many countries.[4]

## Contents

* 1 Description
* 2 Etymology
* 3 Origin and distribution
* 4 Cultivation
* 5 Production
* 6 Nutrition
* 7 Culinary
* 7.1 Pods
* 7.2 Leaves and seeds
* 8 Industrial
* 9 Gallery
* 10 References
* 11 External links

## Description

The species is a perennial, often cultivated as an annual in temperate climates, often growing to around 2 metres (6 ft 7 in) tall. As a member of the Malvaceae, it is related to such species as cotton, cocoa, and hibiscus. The leaves are 10–20 centimetres (4–8 in) long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 cm (1 5⁄8–3 1⁄8 in) in diameter, with five white to yellow petals, often with a red or purple spot at the base. The pollen grains are spherical and approximately 188 microns in diameter. The fruit is a capsule up to 18 cm (7 in) long with pentagonal cross-section, containing numerous seeds.

## Etymology

The scientific name can be broken down and translated: Abelmoschus is Neo-Latin from Arabic: أَبُو المِسْك, romanized: ʾabū l-misk, lit. 'father of musk',[5] which was likely derived from the plant's seeds displaying a sweet, musky aroma when crushed; esculentus is Latin for 'edible' or 'being fit for human consumption'.[6]

Okra is known as bhindi (pa; Punjabi: ਭਿੰਡੀ/بھنڈی/پنڈی)(ur; Urdu: بھنڈی) in Pakistan, where it is the national vegetable.[7]

Okro is known as Ila in Yoruba.[8]

The first use of the word okra (alternatively; okro or ochro) appeared in 1679 in the Colony of Virginia, probably deriving from Igbo: ọ́kwụ̀rụ̀[9] or Akan nkruma.[10]

Another common name for okra in the Americas is gumbo, which entered American English around 1805 via Louisiana Creole,[11] and traces back to Bantu languages such as Umbundu: ochinggõmbo[12] or Kimbundu: kingombo.[13] Although gumbo now primarily denotes a stew-like dish across much of the United States, in the Deep South and among African diaspora communities, it has long referred to the okra plant and its pods.[14]

## Origin and distribution

Whole plant with blossom and immature pod

Okra is an allopolyploid of uncertain parentage. However, proposed parents include Abelmoschus ficulneus, A. tuberculatus and a reported diploid form of okra.[15] Truly wild (as opposed to naturalised) populations are not known with certainty, and the West African variety has been described as a cultigen.[16]

Okra originated in East Africa in Ethiopia, Eritrea and eastern Sudan.[3][17] From Arabia, the plant spread around the shores of the Mediterranean Sea and eastward.[17] Okra was introduced to Europe by the Umayyad conquest of Hispania. One of the earliest accounts is by Abu al-Abbas al-Nabati, who visited Ayyubid Egypt in 1216 and described the plant under cultivation by the locals who ate the tender young pods with meal.[18]

The plant was introduced to the Americas by ships plying the Atlantic slave trade[19] by 1658, when its presence was recorded in Brazil. It was further documented in Suriname in 1686. Okra may have been introduced to southeastern North America from Africa in the early 18th century. By 1748 it was being grown as far north as Philadelphia.[20] Thomas Jefferson noted it was well established in Virginia by 1781. It was commonplace throughout the Southern United States by 1800, and the first mention of different cultivars was in 1806.[3]

## Cultivation

Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. It is among the most heat- and drought-tolerant vegetable species in the world and will tolerate soils with heavy clay and intermittent moisture, but frost can damage the pods. In cultivation, the seeds are soaked overnight prior to planting to a depth of 1–2 cm (3⁄8–13⁄16 in). It prefers a soil temperature of at least 20 °C (68 °F) for germination, which occurs between six days (soaked seeds) and three weeks. As a tropical plant, it also requires a lot of sunlight, and it should also be cultivated in soil that has a pH between 5.8 and 7, ideally on the acidic side.[21] Seedlings require ample water. The seed pods rapidly become fibrous and woody and, to be edible as a vegetable, must be harvested when immature, usually within a week of pollination.[22] The first harvest will typically be ready about 2 months after planting, and the pods will be approximately 2–3 inches (51–76 mm) long.[21]

The most common disease afflicting the okra plant is verticillium wilt, often causing a yellowing and wilting of the leaves. Other diseases include powdery mildew in dry tropical regions, leaf spots, yellow mosaic and root-knot nematodes. Resistance to yellow mosaic virus in A. esculentus was transferred through a cross with Abelmoschus manihot and resulted in a new variety called Parbhani kranti.[23]

In the U.S. much of the supply is grown in Florida, especially around Dade in southern Florida.[24][25] Okra is grown throughout the state to some degree, so okra is available ten months of the year.[24] Yields range from less than 18,000 pounds per acre (20,000 kg/ha) to over 30,000 pounds per acre (34,000 kg/ha).[24] Wholesale prices can go as high as $18/bushel which is $0.60 per pound ($1.3/kg).[24] The Regional IPM Centers provide integrated pest management plans for use in the state.[24]

Okra production
2023, millions of tonnes India | 7.16

|

Nigeria | 1.87
Mali | 0.76
Sudan | 0.30
Pakistan | 0.30
World | 11.52
Source: FAOSTAT[26]

## Production

In 2023, world production of okra was 11.5 million tonnes, led by India with 62% of the total, and Nigeria and Mali as secondary producers (table).

Okra, rawNutritional value per 100 g (3.5 oz)

Energy| 138 kJ (33 kcal)

Carbohydrates

7.46 g

Sugars| 1.48 g
Dietary fibre| 3.3 g

Fat

0.19 g

Protein

1.9 g

Vitamins| Quantity %DV†
Vitamin A equiv.|

36 μg
Thiamine (B1)|

17%

0.2 mg
Riboflavin (B2)|

0.06 mg
Niacin (B3)|

1 mg
Folate (B9)|

15%

60 μg
Vitamin C|

28%

23 mg
Vitamin E|

0.27 mg
Vitamin K|

30%

31.3 μg
Minerals| Quantity %DV†
Calcium|

82 mg
Iron|

0.62 mg
Magnesium|

16%

57 mg
Phosphorus|

61 mg
Potassium|

299 mg
Zinc|

0.58 mg
Other constituents| Quantity
Water| 89.6 g

* * *

Link to Full USDA Database entry

* Units
* μg = micrograms • mg = milligrams
* IU = International units

†Percentages are roughly approximated using US recommendations for adults.

## Nutrition

Raw okra is 90% water, 7% carbohydrates, 2% protein, and has negligible fat (table). In a reference amount of 100 g (3.5 oz), raw okra supplies 33 calories, and is a rich source (20% or more of the Daily Value, DV) of vitamin C and vitamin K (table). It has moderate content (10-19% DV) of thiamine, folate, magnesium, and potassium (table).

## Culinary

Okra is one of three thickeners that may be used in gumbo soup from Louisiana.[27] Fried okra is a dish from the Cuisine of the Southern United States. In Cuba and Puerto Rico, the vegetable is referred to as quimbombó, and is used in dishes such as quimbombó guisado (stewed okra), a dish similar to gumbo.[28][29] It is also used in traditional dishes in the Dominican Republic, where it is called molondrón.[30] In Brazil, it is an important component of several regional dishes, such as caruru, made with shrimp, in the Northeastern region, and frango com quiabo (chicken with okra) and carne refogada com quiabo (stewed meat with okra) in Minas Gerais.

In South Asia, the pods are used in many spicy vegetable preparations as well as cooked with beef, mutton, lamb and chicken.[31][32]

### Pods

The pods of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber.[33] One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes, to minimize the mucilage.[34] Pods are cooked, pickled, eaten raw, or included in salads. Okra may be used in developing countries to mitigate malnutrition and alleviate food insecurity.[33]

### Leaves and seeds

Young okra leaves may be cooked similarly to the greens of beets or dandelions, or used in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee.[3] When importation of coffee was disrupted by the American Civil War in 1861, the Austin State Gazette said, "An acre of okra will produce seed enough to furnish a plantation with coffee in every way equal to that imported from Rio."[35]

Greenish-yellow edible okra oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid.[36] The oil content of some varieties of the seed is about 40%. At 794 kilograms per hectare (708 lb/acre), the yield was exceeded only by that of sunflower oil in one trial.[37]

## Industrial

Bast fibre from the stem of the plant has industrial uses such as the reinforcement of polymer composites.[38] The mucilage produced by the okra plant can be used for the removal of turbidity from wastewater by virtue of its flocculant properties.[39][40] Having composition similar to a thick polysaccharide film, okra mucilage is under development as a biodegradable food packaging, as of 2018.[41] A 2009 study found okra oil suitable for use as a biofuel.[42] A 2025 study suggests that okra polymers, along with fenugreek, may be successful as treatments for removing microplastics from water.[43]

## Gallery

* A giant okra pod

* Flower close-up

* Stamen and pollen

* Young seedling showing cotyledons

* Fresh-picked fruits

* Cross-section of a pod

* Stir-fried sliced okra fruits

## References

1. ↑ "Okra". https://www.bbcgoodfood.com/glossary/okra-glossary.
2. ↑ Ayto, John, ed (2002). "lady's fingers". An A-Z of Food and Drink. Oxford University Press. ISBN 9780192803511. https://www.oxfordreference.com/display/10.1093/oi/authority.20110803100047367. Retrieved 2023-04-12.
3. ↑ 3.0 3.1 3.2 3.3 "Okra, or 'Gumbo,' from Africa". Texas AgriLife Extension Service, Texas A&M University. http://plantanswers.tamu.edu/publications/vegetabletravelers/okra.html.
4. ↑ National Research Council (2006-10-27). "Okra". Lost Crops of Africa: Volume II: Vegetables. 2. National Academies Press. ISBN 978-0-309-10333-6. http://books.nap.edu/openbook.php?record_id=11763&page=287. Retrieved 2008-07-15.
5. ↑ "Definition of Abelmoschus" (in en). Merriam-Webster Dictionary. https://www.merriam-webster.com/dictionary/Abelmoschus.
6. ↑ "Latin definition for esculentus, esculenta, esculentum (ID: 19365)". Latin Dictionary and Grammar Resources - Latdict. 2020. https://latin-dictionary.net/definition/19365/esculentus-esculenta-esculentum#:~:text=esculentus, esculenta, esculentum,food, fit to be eaten.
7. ↑ Ahmad, Zaheer (2021-06-22). "Okra: Pakistan's National Vegetable" (in en-US). https://www.newsmakers.com.pk/en/blog/okra-pakistans-national-vegetable/134/.
8. ↑ Cuisine, K's (2014-05-08). "Ila asepo (Okro soup)" (in en-US). https://kscuisine.com/ila-asepo/.
9. ↑ "Definition of okra". Merriam-Webster Dictionary. 2020. https://www.merriam-webster.com/dictionary/okra.
10. ↑ "Okra - Etymology, Origin & Meaning" (in en-US). https://www.etymonline.com/word/okra.
11. ↑ Justin Vogt (2009-12-29). "Gumbo: The mysterious history". The Atlantic. https://www.theatlantic.com/health/archive/2009/12/gumbo-the-mysterious-history/32659/.
12. ↑ "Definition of gumbo". Merriam-Webster Dictionary. 2020. https://www.merriam-webster.com/dictionary/gumbo.
13. ↑ "Many food names in English come from Africa". 2018-02-06. https://learningenglish.voanews.com/a/4241283.html.
14. ↑ Stanley Dry (2020). "A short history of gumbo". Southern Foodways Alliance. https://www.southernfoodways.org/interview/a-short-history-of-gumbo/.
15. ↑ Patel, S. R.. "GENETIC ADVANCE UNDER SELECTION IN SEGREGATING POPULATION IN OKRA (Abelmoschus esculentus L.)". AGRES – an International E. Journal. https://www.researchgate.net/publication/328759388.
16. ↑ Vegetables. Wageningen, Netherlands: Backhuys. 2004. p. 21. ISBN 9057821478.
17. ↑ 17.0 17.1 "Okra (Abelmoschus esculentus (L.) Moench)", pp. 216–224 in: Muimba-Kankolongo, Ambayeba (2018). "Vegetable Production". Food Crop Production by Smallholder Farmers in Southern Africa. pp. 205–274. doi:10.1016/B978-0-12-814383-4.00011-6. ISBN 978-0-12-814383-4.
18. ↑ Blench, R. (2006) (in en). Archaeology, Language, and the African Past. Rowman Altamira. pp. 237. ISBN 978-0-7591-0466-2. https://books.google.com/books?id=esFy3Po57A8C&dq=okra&pg=PA237.
19. ↑ "Okra, Gumbo, & Rice". https://unesdoc.unesco.org/ark:/48223/pf0000138452.
20. ↑ "Colonial Food In Philadelphia - 1883 Words | Internet Public Library". https://www.ipl.org/essay/Colonial-Food-In-Philadelphia-FCQJKU678SB.
21. ↑ 21.0 21.1 Almanac, Old Farmer's. "Okra" (in en). https://www.almanac.com/plant/okra.
22. ↑ Kurt Nolte. "Okra seed". Yuma County Cooperative Extension. http://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Okra_Seed.pdf.
23. ↑ Plant breeding, Chapter 9.2. Strategies For Enhancement in Food Production. 2020. https://ncert.nic.in/ncerts/l/lebo109.pdf.
24. ↑ 24.0 24.1 24.2 24.3 24.4 "Southern Florida 2005 Okra PMSP". Regional Integrated Pest Management Centers Database. 2022-05-04. http://ipmdata.ipmcenters.org/source_report.cfm?view=yes&sourceid=1040.
25. ↑ Aguiar, José L; McGiffen, Milt; Natwick, Eric; Takele, Etaferahu (2011). Okra Production in California. University of California, Agriculture and Natural Resources (UCANR). pp. 3. doi:10.3733/ucanr.7210. 7210. ISBN 978-1-60107-002-9.
26. ↑ "Okra production in 2023; Crops and livestock products/World regions/Production quantity/Year (from pick lists)". Food and Agriculture Organization of the United Nations, Statistics Division. 2025. https://www.fao.org/faostat/en/#data/QCL.
27. ↑ Gutierrez, C. Paige (1992). Cajun Foodways. University Press of Mississippi. p. 56. ISBN 978-0-87805-563-0.
28. ↑ Julie Schwietert Collazo. "Cuban Quimbombo (Afro-Cuban Okra)". The Latin Kitchen. https://thelatinkitchen.com/blogs/kitchen/cuban-quimbombo-afro-cuban-okra.
29. ↑ Gloria Cabada-Leman (22 June 2008). "QUIMBOMBÓ GUISADO". whats4eats. https://www.whats4eats.com/vegetables/quimbombo-guisado-recipe.
30. ↑ "El intrépido molondrón" (in es). Diario Libre. 15 August 2012. https://www.diariolibre.com/revista/el-intrpido-molondrn-EPDL347993.
31. ↑ Willis, Virginia (2014). Okra: a Savor the South cookbook.. University of North Carolina Press. pp. 75–82. ISBN 978-1-4696-1442-7. https://books.google.com/books?id=icIBAwAAQBAJ&dq=okra+india++bhindi+recipe&pg=PP1. Retrieved 22 December 2021.
32. ↑ Taylor Sen, Colleen (2004). Food culture in India. Connecticut: Greenwood Press. pp. 60,150. ISBN 0-313-32487-5. https://books.google.com/books?id=YIyV_5wrplMC&dq=okra+"indian+cuisine"+cooking++sen&pg=PA1. Retrieved 22 December 2021.
33. ↑ 33.0 33.1 Gemede, H. F.; Haki, G. D.; Beyene, F; Woldegiorgis, A. Z.; Rakshit, S. K. (2015). "Proximate, mineral, and antinutrient compositions of indigenous Okra (Abelmoschus esculentus) pod accessions: Implications for mineral bioavailability". Food Science & Nutrition 4 (2): 223–33. doi:10.1002/fsn3.282. PMID 27004112.
34. ↑ "Leave it to botanists to turn cooking into a science lesson". US National Public Radio. 5 September 2018. https://www.npr.org/sections/thesalt/2018/09/05/641615142/leave-it-to-botanists-to-turn-cooking-into-a-science-lesson.
35. ↑ AUSTIN STATE GAZETTE [TEX.],p. 4, c. 2 (November 9, 1861). "CONFEDERATE COFFEE SUBSTITUTES". University of Texas at Tyler. http://www.uttyler.edu/vbetts/coffee.htm.
36. ↑ Martin, Franklin W. (1982). "Okra, Potential Multiple-Purpose Crop for the Temperate Zones and Tropics". Economic Botany 36 (3): 340–345. doi:10.1007/BF02858558. Bibcode: 1982EcBot..36..340M.
37. ↑ Janick, Jules; Simon, James E., eds (1990). "Fuel production potential of several agricultural crops". Advances in New Crops: Proceedings of the First National Symposium NEW CROPS, Research, Development, Economics, Indianapolis, Indiana, October 23-26, 1988. Timber Press. pp. 260–263. ISBN 978-0-88192-166-3.
38. ↑ De Rosa, I.M.; Kenny, J.M.; Puglia, D.; Santulli, C.; Sarasini, F. (2010). "Morphological, thermal and mechanical characterization of okra (Abelmoschus esculentus) fibres as potential reinforcement in polymer composites". Composites Science and Technology 70 (1): 116–122. doi:10.1016/j.compscitech.2009.09.013. Bibcode: 2010ComST..70..116D.
39. ↑ Konstantinos Anastasakis; Dimitrios Kalderis; Evan Diamadopoulos (2009), "Flocculation behavior of mallow and okra mucilage in treating wastewater", Desalination 249 (2): 786–791, doi:10.1016/j.desal.2008.09.013, Bibcode: 2009Desal.249..786A
40. ↑ Monika Agarwal; Rajani Srinivasan; Anuradha Mishra (2001), "Study on Flocculation Efficiency of Okra Gum in Sewage Waste Water", Macromolecular Materials and Engineering 286 (9): 560–563, doi:10.1002/1439-2054(20010901)286:9<560::AID-MAME560>3.0.CO;2-B
41. ↑ Araújo, Antonio; Galvão, Andrêssa; Filho, Carlos Silva; Mendes, Francisco; Oliveira, Marília; Barbosa, Francisco; Filho, Men Sousa; Bastos, Maria (October 2018). "Okra mucilage and corn starch bio-based film to be applied in food". Polymer Testing 71: 352–361. doi:10.1016/j.polymertesting.2018.09.010.
42. ↑ Anwar, Farooq; Rashid, Umer; Ashraf, Muhammad; Nadeem, Muhammad (March 2010). "Okra (Hibiscus esculentus) seed oil for biodiesel production". Applied Energy 87 (3): 779–785. doi:10.1016/j.apenergy.2009.09.020. Bibcode: 2010ApEn...87..779A.
43. ↑ Srinivasan, Rajani; Bhuju, Rajita; Chraibi, Victoria; Stefan, Mihaela; Hien, Nguyen (April 2025). "Fenugreek and Okra Polymers as Treatment Agents for the Removal of Microplastics from Water Sources". American Chemical Society Omega 10 (15): 14640–14656. doi:10.1021/acsomega.4c07476. PMID 40290963.

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