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Ocra "Burgundy Abelmoschus" (Lady fingers)
New
Hibiscus esculentus L.
1.28€
Ex Tax: 1.05€
Ex Tax: 1.05€
Okra (Lady fingers) - Hibiscus esculentus.
Low-calorie dietary product.
Okra is an annual vegetable crop, a herbaceous plant. Okra resembles a shrub: covered with stiff hairs, a thick, rough stem branched out at the base.
The leaves of the okra are large, dark green, seven-lobed, covered with hard down. Single large cream-colored flowers with a purple spot in the middle, blooming in the leaf axils. The fruits of okra are somewhat vaguely reminiscent of peppers: elongated green pods, covered with hairs. Okra is very fertile: ripe pods are harvested every 3-4 days until the end of the harvest season. You can cut 5-10 pods from one bush at a time.This herb tastes remarkably similar to eggplant and asparagus, hence the methods for preparing okra, which are identical to the methods for preparing these foods. But okra is not only fried and stewed, it can also be eaten raw in various salads. Soups, snacks, meat and vegetable dishes are prepared with okra. As a side dish, it goes well with fish, poultry and meat.
Okra seeds are also a gastronomically curious product: they are fried and used instead of coffee, and a specific burning drink is brewed with them. In addition, okra seeds are used to extract oil, which is rich in unsaturated fats and has a delicate pleasant aroma. Okra leaves are used to prepare salads and soups.
1 gramm = 15 seeds.
Low-calorie dietary product.
Okra is an annual vegetable crop, a herbaceous plant. Okra resembles a shrub: covered with stiff hairs, a thick, rough stem branched out at the base.
The leaves of the okra are large, dark green, seven-lobed, covered with hard down. Single large cream-colored flowers with a purple spot in the middle, blooming in the leaf axils. The fruits of okra are somewhat vaguely reminiscent of peppers: elongated green pods, covered with hairs. Okra is very fertile: ripe pods are harvested every 3-4 days until the end of the harvest season. You can cut 5-10 pods from one bush at a time.This herb tastes remarkably similar to eggplant and asparagus, hence the methods for preparing okra, which are identical to the methods for preparing these foods. But okra is not only fried and stewed, it can also be eaten raw in various salads. Soups, snacks, meat and vegetable dishes are prepared with okra. As a side dish, it goes well with fish, poultry and meat.
Okra seeds are also a gastronomically curious product: they are fried and used instead of coffee, and a specific burning drink is brewed with them. In addition, okra seeds are used to extract oil, which is rich in unsaturated fats and has a delicate pleasant aroma. Okra leaves are used to prepare salads and soups.
1 gramm = 15 seeds.
Agricultural technology of okra.
It is better to grow okra through seedlings. The seeds germinate slowly - 2-3 weeks. It is better to sow directly into peat pots, since this crop does not tolerate transplantation well.
The optimal temperature for growing seedlings is +18+21°C.
Seedlings are planted in open ground when spring frosts have passed (for Estonian conditions, approximately after June 10).
Seedlings are planted at a distance of 40 cm between plants, with row spacing of 70 cm. The plants bloom approximately two months after the emergence of seedlings, and after five days you can already begin to harvest the fruits. This is done regularly - every 3-4 days, when the boxes reach a size of 4-6 cm.
Okra loves sunny places and light fertile soil.
Care consists of regular watering. Fruiting continues until frost sets in.
Due to the high content of mucous substances in okra fruits, okra dishes are useful for the prevention and treatment of various gastrointestinal diseases. It has also been noted that okra helps restore the body's depleted strength after heavy physical work or a long illness.
Eng.: Okra, Gumbo, Lady fingers, gambo, gombo, okura, ocra, bamia ochro, bhindi, bombo, chimbombo, Bhindee, Bhindi, Bindi, Cantarela, Gombaut, Bumbo, Mesta, Ochro, Okro, Quiabo, Quimbambo, Quingombo, Rosenapfel, Vendakai, qiu kui, okura. Bot. syn.: Abelmoschus esculentus.
The okra fruit is a multifaceted seed capsule of a finger-like shape, 6-30 cm long. The seeds are round, naked or with brown pubescence, dark green or gray. Unripe (three to six days) fruit ovaries are eaten as soon as they reach 4-6 cm in length. They are cut with scissors every 2-3 days, not allowing overripening, overripe fruits are not tasty and lose their dietary properties. It is not recommended to store the collected fruits for a long time (more than two days), in the refrigerator for no more than 3-4 days. Okra fruits contain a lot of protein substances, carotene, ascorbic acid (up to 45 mg%), mucous substances (valuable in the treatment of peptic ulcers and gastritis). The fruits are eaten fresh, boiled, stewed and canned, as well as for making salads, soups and other dishes (before eating, remove the stalk from the fruits and wash them thoroughly). Unripe seeds are used like green peas, and surrogate coffee is prepared from ripe seeds.
By the way: okra is a close relative of hibiscus - "Chinese rose".
Okra can be grown even in winter on a southern windowsill!
To determine whether the pod is overripe: break its tip and if it bends but does not break, then it is time to pick it.
And overripe okra pods can also be used: dried fruits look interesting in installations for winter bouquets (it is not for nothing that "advanced" florists use them when composing dry bouquets ...)
