Okra is native to Northern Africa and Asia. It is most commonly grown and used in the South, particularly in Creole cooking. It is a member of the edible hibiscus family. Okra are slender, bright green pods filled with many small white seeds. Some pods are fuzzy. When cooked, okra develops a gumminess that makes it a good thickener for soups and stews. Known as ngumbo in Africa, okra lent its name to gumbo, the Creole stew that it thickens. Okra has a mild flavor similar to that of green beans.

• Okra is used in stews and soups, especially gumbo. It teams especially well with tomatoes.
• Okra is often breaded with corn meal, then fried. Fried okra is a popular southern side-dish.
• Okra can be pickled.

Fresh okra is available all year in the southern United States. In other markets the peak season is May through October. It is also available canned and frozen.

Look for firm, brightly colored pods measuring under four inches in length. Longer pods are often tough and fibrous. Avoid pods which are dull, limp or blemished.

1 pound okra = 2-1/4 cups sliced.

1 (10-ounce) package frozen okra = 1-1/4 cups.

Store fresh okra unwashed in a plastic bag in the refrigerator for up to three days.

Rinse okra under cold running water. Tiny okra pods may be used whole; avoid piercing the pods. To prepare larger pods, trim the stem ends. Discard the stem ends. Cut the okra into slices or leave whole.

To prevent okra from becoming gummy, avoid long cooking and take care to leave the pods whole. Okra that has been sautéed or breaded and fried will not be gummy. If you wish to take advantage of the gumminess, use sliced okra in long-cooking dishes, such as stews and soups.