Scientific Name: Abelmoschus esculentus
Country of Origin: Asia, Africa
Okra has large, deep-green leaves that can withstand hot, dry conditions. The leaves, flowers, and flower buds can be cooked as greens, though by far the most familiar part of the okra plant is the seed pod. The seeds are suspended in a mucilagenous substance that is used as a thickener in many central and West African cuisines. In the United States, okra is most commonly used in gumbo or deep-fried. In Asia, pickled okra is very popular snack.