|Scientific name||Hibiscus esculentus L.|
|Storage conditions||7-10 °C|
|Shelf life||7 days|
|Availability||All year round|
Even though many people would call okra a vegetable, it is actually a fruit! Okra, also called ladies’ fingers, is a flowering plant and it only takes 45-60 days from planting before the firsh harvest can begin. Only the young immature pods are handpicked with soft white seeds inside. These pods are rich in Vitamins A, B, C, E and K, as well as calcium, iron, magnesium, potassium and zinc. And because okra contains a high level of mucilaginous fibre, this slimy liquid can help sooth intestinal lining and improve digestion. Okra is very versatile and can be fried, stir-fried, pickled, grilled, roasted, stewed, or once blanched, added to salads. Thais often blanched okra and serve them as a sidedish with chilli paste (Nam Phrik).