Okra Harvesting

DID YOU KNOW... that every part of the okra plant is edible! It is a “seed-to-stem” food: from its pods, seeds & flowers to its leaves.
The pods or fruit are most commonly eaten part of this plant but the leaves are very tasty as well. The seeds can be ground into flour or pressed for oil; and even the stalk fibers can be made into paper or rope. 

The flowers are a beautiful & tasty addition to any salad but remember if you remove the flower then you remove the potential fruit.

Okra leaves can be eaten basically as you would spinach, such as raw in salads, sandwiches, steamed, sautéed and chopped up in soups. The younger fresher leaves are bests raw, but the larger ones are also good steamed and sautéed.
Only harvest a few okra leaves during the season so not to strip the plant of too many of its solar receptors which fueling the pods growth. But at the end of the season while pull your plants you can harvest all the leaves you’d like!

Here’s a few of my favorite recipes:

Bindi BAJI-
Add some butter or gi to a pan add minced garlic & thin sliced okra then chopped fresh tomatoes -stirfry excellent with parsley added too.

We also sauté okra greens with onions in garlic butter. If you want to make a soup, then just add boiled potatoes and broth for a quick and easy potato soup with chopped okra greens. If you want it creamy, just add a little milk and pureed all or partially using a hand blender.

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