Okra is capable of so many things, and when handled right, it can be slime-free and sublime. Before any of us write it off for good, let’s learn how to treat it better. There’s an okra preparation for everyone; if anything, you just haven’t found the right one yet! This guide is for the lovers and the haters. Here’s what you need to know to help okra reach its full potential.
What Is Okra and When Is It in Season?
Okra belongs to the mallow family, and some of its relatives are hibiscus, cotton, and hollyhocks. Okra season can start as early as May, and it goes into some of September. July and August are the pinnacle of the season. Taste: Similar to eggplant, but with a green-tasting grassiness How to store: Store the pods in a paper bag in the warmest part of the fridge for 2-3 days max. Keep the pods very dry! How to reduce sliminess: Always thoroughly dry okra before cutting; cook the okra first; keep it raw or whole; and when it doubt, cook it with tomatoes Grocery stores will have fresh okra when it’s in season, and frozen okra year-round. As always, if you’re looking for the most variety and freshness, your local farmers’ market is the place to be.
Varieties of Okra
There are thousands of varieties of okra in the world. They come in varying shades of green or red. Within each color family, you’ll find pods that are skinny, wide, squat, curved, elongated, and some with ridges running from stem to tip. Two varieties that are very commonly grown in the U.S. are Clemson Spineless and Burgundy.
What Does Okra Taste Like?
For anyone who’s never gotten past the texture to notice the taste, it’s similar to eggplant, but with a green-tasting grassiness. Some varieties you encounter might have hints of sweetness or nuttiness.
How to Select Okra
When selecting okra, choose pods that are tender but firm, and a little springy. Stay away from anything that feels limp, has mushy spots, or is browning or yellowing anywhere. The ideal size is around 4 inches. The pods get hard and woody as they get bigger.
How to Store Okra
It’s best to eat okra soon after it’s been harvested. If you’re going to eat it the day you buy it, leave it on the counter. Otherwise, store the pods in a paper bag in the warmest part of the fridge (top shelf, at the front, on the side of the door opening) for 2-3 days max, but do yourself a favor and keep to the shorter side of that timeframe. Very important: It’s important to keep okra dry.
How to Cook Okra (and Minimize Any Slimy Texture!)
You may already know about gumbo and cornmeal-dredged fried okra. We love them, but okra is very versatile and good for so much more. Try it raw, boiled, roasted, pickled, grilled, seared, stewed with tomatoes and any kind of spice — you get the idea. When it comes to cooking okra, we’ve got options, and there’s one out there to change the mind of every okra hater. Texture is the thing that the okra-averse harp on. The technical term is “mucilaginous,” which I think is much more unpleasant-sounding than the word “slimy,” which is what it is. Okra doesn’t always have to be that way, though! There are things you can do to minimize the issue. Keep the following in mind, and you might convince someone to end their hate on okra.
How to Prevent Slimy Okra
How to Freeze Okra
Okra is good at being frozen. Blanch whole pods. You can leave them whole or slice them into coins. put them in a bag, remove as much air as possible, and freeze for the future.
Okra Recipes
Chicken Gumbo with Andouille Sausage Stewed Okra and Tomatoes, Creole-Style Seared Okra and Tomatoes Pickled Okra
