Okra

belmoschus esculentus, known in many English-speaking countries as ladies’ fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the Southern United States as well as Middle Eastern cuisine and Indian cuisine.

Okra was introduced to the Americas by ships plying the Atlantic slave trade by 1658, when its presence was recorded in Brazil. It was further documented in Suriname in 1686. Okra may have been introduced to southeastern North America from Africa in the early 18th century. By 1748, it was being grown as far north as Philadelphia. Thomas Jefferson noted it was well established in Virginia by 1781. It was commonplace throughout the Southern United States by 1800, and the first mention of different cultivars was in 1806.

Kiley loves to pickle these and rarely lets anyone else eat them. If any jars show up in the store, we highly recommend grabbing one or two jars. He also regularly adds them freshly sliced into gumbo or chili to help thicken the meal.

sold per 1lb