Once sidelined for its slimy texture, chefs now grill, roast and pickle okra on plates from California to Lagos. With the ...

The ideal pod size varies by variety. Some gardeners like to harvest okra on the small side just to be safe. To tell whether ...

There are few vegetables with a more storied past and debatable reputation than okra. This slender green pod comes from the lovely yellow flower of the seemingly impervious Hibiscus Esculentus plant.

2. In a large bowl, mix the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into okra mixture. 3.

Okra is a warm season plant that cannot tolerate frosts, freezes or even cool nights. It thrives on heat so should be planted well after the last frost each year — generally April through May in ...

Okra will become lightly browned. Add lemon zest and 2 tablespoons vinaigrette (or to taste) to reserved vegetables and lightly toss. Add okra and lightly toss again. Serve over warm orzo.

While that Cajun dish may be the only reason okra is known to most people in the U.S., the vegetable’s uses globally are almost too many to count.

Okra is one of those vegetables most people either love or hate. When all the summer vegetables are past, okra is still available through October. It has a mild taste with a unique texture.

If there is any vegetable synonymous with the Lowcountry and Charleston, it’s okra. In fact, one of the city’s (and the United States’) oldest cookbooks — The Carolina Housewife, written ...

A drought-tolerant vegetable, okra grows best in the heat of the summer and withstands soil temperatures above 70 degrees. Clemson spineless is a great variety for Central Texas.